Single Crust Pie Dough:

• 1 ¼ cup (150 g) unbleached all-purpose flour plus more for dusting
• 1 teaspoon (4 g) granulated sugar
• ½ teaspoon kosher salt
• 4 ounces (1 stick; 115 g) cold unsalted butter cut into ¼-inch cubes
• 3-4 tablespoons (45-60 mL) cold ice water plus more if needed *see instructions

Streusel Topping:

• ¾ cup (90 g) unbleached all-purpose flour
• ¾ cup (75 g) old-fashioned rolled oats
• ¼ cup (55 g) light brown sugar
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon ground ginger
• ⅛ teaspoon ground allspice
• ¼ teaspoon kosher salt
• 5 tablespoons (70 g) cold unsalted butter cut into small cubes

Pear Filling:

• 1 tablespoon (15 mL) freshly squeezed lemon juice
• 3 lbs (about 5-6 large) pears (*the pears should be firm and just barely ripe) such as Anjou, Bartlett, Comice, or Bosc
• ⅓ cup (75 g) packed light brown sugar
• ¼ cup (30 g) unbleached all-purpose flour
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ⅛ teaspoon ground allspice
• ⅛ teaspoon kosher salt

Egg Wash (Optional):

• 1 large egg
• 1 teaspoon milk

Prepare and Assemble Pie Dough:

• Equipment: Before you begin, gather all necessary equipment. Set aside a rolling pin, a 9-inch (23-cm) pie plate (a ceramic one is highly recommended for even baking and a crisp bottom crust), a pastry brush, a bench scraper, kitchen scissors, and plastic wrap. Having these items within reach will streamline the pie dough preparation and assembly process.
• In a medium bowl, combine the all-purpose flour, granulated sugar, and salt. Whisk these dry ingredients together thoroughly to ensure they are evenly combined. Next, add the cold unsalted butter pieces, cut into ¼-inch cubes. Gently toss the butter cubes with the flour mixture, ensuring each piece is lightly coated. Using your thumb and forefinger on both hands, work the butter cubes by pressing them into flat shingles or thick discs. It’s crucial to break up any excessively large pieces of butter with your fingers; they should be no bigger than the size of a half walnut. If butter pieces are too large, they can cause butter leakage during baking. If, at any point, the dough mixture feels greasy, transfer it to the refrigerator and chill for 15 minutes before continuing to work with it.
• Add 3 tablespoons (45 mL) of very cold ice water to the flour and butter mixture. Toss and mix the ingredients together with your hands, ensuring the water is evenly incorporated throughout the mixture. If you notice any particularly dry bits of flour, add a tiny splash more water directly to those areas, as needed. *Note: While you will likely need to use the full 4 tablespoons (¼ cup; 60 mL) of water, the exact amount can vary based on the specific brand of flour you’re using and the humidity levels in your kitchen. The resulting dough will appear slightly shaggy, but it should be able to be pressed together with your hands. Transfer the shaggy dough to a clean kitchen countertop. Gently press the dough together, folding it over itself once or twice. This lamination technique helps to bring the dough together and creates layers, contributing to a flaky crust.
• Carefully shape the dough into a round disc, approximately 1-inch thick. Wrap it tightly in plastic wrap to prevent drying. Refrigerate the dough for at least 1-2 hours (minimum) or, for optimal results and convenience, prepare it 1-2 days ahead. Make-Ahead Tip: Pie dough is also freezer-friendly and can be stored for up to 3 months. If using frozen dough, remember to thaw it overnight in the refrigerator before you intend to roll it out.
• When you’re ready to bake, remove the chilled dough from the refrigerator and unwrap it. Place the disc on a lightly floured countertop. If the dough feels too firm or cold to roll, allow it to sit at room temperature for 5 to 10 minutes to soften slightly. Using a lightly floured rolling pin, roll the dough into a 14-inch (35-cm) diameter circle. Continuously rotate the dough and lift it occasionally to ensure it is not sticking to the countertop. Be gentle throughout this process and avoid stretching the dough, as this can cause it to shrink during baking. If the dough becomes too soft, sticky, or difficult to manage, simply transfer it back to the refrigerator and chill for another 10 to 15 minutes before resuming.
• Carefully transfer the rolled dough into a 9-inch (22-cm) pie pan. Gently lift and nudge the dough into the edges and corners of the pan, making sure it settles without stretching. Using kitchen scissors, trim any excess overhang, leaving about ¾-inch to 1-inch of dough extending past the edge of the pan. Fold the edges under to create a neat border, then crimp as desired using your fingers or a fork for a decorative finish. Brush off any excess flour from the dough with a pastry brush. Cover the surface tightly with plastic wrap and chill the prepared crust in the refrigerator while you move on to prepare the streusel topping and pear filling. This chilling step helps the crust hold its shape during baking.

Preheat Oven and Prepare the Streusel Topping:

• Place a half sheet pan in the center rack of your oven. Preheat the oven (and the sheet pan) to 400°F (204°C). This preheated sheet pan is crucial for achieving a perfectly crisp bottom crust by providing an initial blast of heat directly to the base of the pie. Note: If you own a baking stone or steel, position the half sheet pan on top of it for an even more intense and effective heat boost, further ensuring a beautifully cooked bottom crust.
• Make the Streusel Topping: In a medium mixing bowl, combine the ¾ cup (90g) unbleached all-purpose flour, ¾ cup (75g) old-fashioned rolled oats, ¼ cup (55g) light brown sugar, ¼ teaspoon ground cinnamon, ⅛ teaspoon ground ginger, ⅛ teaspoon ground allspice, and ¼ teaspoon Diamond Crystal kosher salt. Mix these dry ingredients thoroughly until well combined. Add 5 tablespoons (70g) cold unsalted butter, cut into small cubes, and toss gently to ensure the butter pieces are coated with the dry mixture.
• Using your fingertips, work and press the cold butter into the dry ingredients. Continue this process until the butter is well dispersed throughout the mixture, and you have a good range of smaller and larger crumbs. Avoid overworking, as you want distinct crumbs, not a paste. Chill the prepared streusel topping in the refrigerator until you are ready to use it. This keeps the butter cold and ensures a perfectly crumbly texture when baked.

Prepare the Filling:

• Pour the 1 tablespoon (15 mL) of fresh lemon juice into a large mixing bowl. Now, begin preparing your pears: peel them, cut each pear in half lengthwise, and then carefully core them (a small melon scooper works exceptionally well for cleanly removing the core). Chop the cored pears into roughly ½-inch chunks and immediately add them to the bowl with the lemon juice, tossing the pieces gently to ensure they are all lightly coated. The lemon juice is essential here as it prevents the pears from oxidizing and turning brown, preserving their fresh appearance. Note: For best results, we recommend peeling, coring, and chopping one pear at a time. Add each prepared pear to the lemon juice and toss before moving on to the next one, ensuring minimal air exposure.
• Once all the pears are prepared, add the packed light brown sugar, unbleached all-purpose flour, pure vanilla extract, ground cinnamon, ground ginger, ground allspice, and kosher salt to the bowl with the chopped pears. Toss the entire mixture together gently but thoroughly to ensure all the ingredients are evenly incorporated and distributed among the pear chunks. This will create a uniformly flavored filling for your pie.

Assemble and Bake:

• Prepare Egg Wash: In a small bowl, combine the large egg and 1 teaspoon of milk. Whisk these two ingredients together until the mixture is smooth and thoroughly combined. Set this egg wash aside, as it will be used to brush the edges of the pie crust for a golden finish.
• Retrieve the shaped and chilled pie crust from the refrigerator. Gently transfer all the pear filling, including any accumulated juices, into the prepared pie shell. Spread the filling evenly into a thick, uniform layer across the bottom of the crust. Ensure the pears are nestled snugly without being overly packed.
• Generously sprinkle the chilled streusel topping over the entire pear mixture. Don’t be shy; it should form a thick and substantial layer, completely covering the fruit. Lightly brush the crimped edges of the pie dough with the prepared egg wash mixture using your pastry brush. This will help the crust achieve a beautiful golden-brown color and a slightly crisp texture. Carefully transfer the pie dish onto the preheated half sheet pan already in the oven. The added heat from the sheet pan is essential for ensuring the bottom crust cooks through and browns properly, preventing a soggy bottom. It will also catch any potential bubbling juices that might overflow during baking, keeping your oven clean.
• Bake the pie at 400°F (204°C) for an initial 30 minutes. After this time, reduce the oven temperature to 350°F (176°C) and continue baking for an additional 30 to 40 minutes. The pie is ready when the streusel topping is deeply golden brown, the crust is visibly cooked through, and the pear filling is bubbling gently around the edges and through any gaps in the streusel. If the streusel begins to brown too quickly, you can loosely tent the pie with aluminum foil.
• Once baked, carefully remove the pie from the oven (still on its sheet pan) and place it on a wire rack. Allow the pie to cool for at least 2 to 3 hours before attempting to slice and serve. This cooling period is absolutely critical, as it allows the hot fruit filling to set and thicken properly. Skipping this step will result in a messy, runny filling that collapses when cut. Patience truly pays off for a perfect slice.
• Serve the pear pie slightly warm for the best flavor experience. It’s truly delightful on its own, but for an extra treat, pair it with a scoop of vanilla ice cream, which melts into the warm fruit, or a luxurious drizzle of heavy cream. Homemade custard or a generous dollop of lightly sweetened whipped cream are also excellent choices, adding another layer of creamy indulgence.
• Storage Tips: Any leftover pear pie can be covered tightly with plastic wrap and stored at room temperature for up to 2 days, making it convenient for continued enjoyment. For longer storage, refrigerate the covered pie for up to 4 to 5 days. Reheat individual slices gently in the microwave or oven for a warm, comforting treat.

Make-Ahead Tips: 

• Single Pie Crust: Pie dough can be prepared, shaped into a 1-inch round disc, wrapped tightly in plastic wrap, and stored in the refrigerator for up to 48 hours before baking. Pie dough can also be frozen for up to 3 months. Allow frozen pie dough to thaw for 24 hours in the refrigerator before using. You can also shape and assemble the dough in your pie dish up to 24 hours in advance; be sure to cover the surface of the dough tightly with plastic wrap and refrigerate until ready to assemble.
• Streusel Topping: The streusel topping for this pear pie can be prepped ahead and stored in an airtight container (or Ziplock bag) in the refrigerator for 3 to 4 days. Use it straight from the refrigerator. It can also be frozen for up to 3 months. Use straight from the freezer.
• Bake Ahead: While I love freshly baked pie, you can assemble and bake the pie the day before serving. To reheat, tent with aluminum foil and place in a 350°F/175°C oven for 15 minutes. Remove the foil and heat for an additional 15 minutes or until heated through.