For the Single Crust Pie Dough:

• 1 ¼ cup (150 g) unbleached all-purpose flour, plus more for dusting – Provides the structure for a tender, flaky crust.
• 1 teaspoon (4 g) granulated sugar – Adds a hint of sweetness and helps with browning.
• ½ teaspoon kosher salt – Balances the flavors and enhances the overall taste of the dough.
• 4 ounces (1 stick; 115 g) cold unsalted butter, cut into ¼-inch cubes – Crucial for achieving flaky layers; ensure it’s very cold.
• 3-4 tablespoons (45-60 mL) cold ice water, plus more if needed – Binds the dough without over-developing gluten.

For the Streusel Topping:

• ¾ cup (90 g) unbleached all-purpose flour – The base for our irresistible crumb topping.
• ¾ cup (75 g) old-fashioned rolled oats – Adds a wonderful chewiness and rustic texture.
• ¼ cup (55 g) light brown sugar – Provides sweetness and helps the streusel clump.
• ¼ teaspoon ground cinnamon – Contributes a warm, aromatic spice.
• ⅛ teaspoon ground ginger – Adds a subtle zesty kick.
• ⅛ teaspoon ground allspice – For an extra layer of warm, complex spice.
• ¼ teaspoon kosher salt – Essential for balancing the sweetness and enhancing flavor.
• 5 tablespoons (70 g) cold unsalted butter, cut into small cubes – Creates crisp, buttery crumbs when baked.

For the Pear Filling:

• 1 tablespoon (15 mL) freshly squeezed lemon juice – Brightens the fruit flavors and prevents oxidation.
• 3 lbs (about 5-6 large) pears (*should be firm and just barely ripe) such as Anjou, Bartlett, Comice, or Bosc – The star of the pie; choose wisely for best results.
• ⅓ cup (75 g) packed light brown sugar – Adds sweetness with a hint of molasses.
• ¼ cup (30 g) unbleached all-purpose flour – Thickens the juicy pear filling.
• 1 teaspoon pure vanilla extract – Enhances the overall aroma and flavor.
• 1 teaspoon ground cinnamon – Classic warm spice, perfect with pears.
• ¼ teaspoon ground ginger – Aromatic and complements the pears beautifully.
• ⅛ teaspoon ground allspice – Adds depth to the spice blend.
• ⅛ teaspoon kosher salt – Balances sweetness and amplifies fruit flavor.

For the Egg Wash (Optional):

• 1 large egg – For a golden, glossy crust edge.
• 1 teaspoon milk – Thins the egg for easier brushing and even color.

Prepare and Assemble Pie Dough:

1. Gather Equipment: Have your rolling pin, 9-inch (23-cm) ceramic pie plate (highly recommended for even baking), pastry brush, bench scraper, kitchen scissors, and plastic wrap ready before you begin.

2. Mix Dry Ingredients & Add Butter: In a medium bowl, whisk together the flour, sugar, and salt until well combined. Add the cubed cold butter pieces and gently toss them, ensuring each piece is lightly coated in the flour mixture. Using your thumb and forefinger on both hands, press the butter cubes into flat “shingles” or thick discs. Break up any excessively large pieces of butter so they are no bigger than half a walnut. Larger pieces can lead to butter leaking during baking. If the mixture starts to feel greasy, chill it in the refrigerator for 15 minutes before proceeding.

3. Incorporate Water: Add 3 tablespoons (45 mL) of cold ice water to the flour and butter mixture. Toss and gently mix the ingredients together with your hands until the water is evenly incorporated. If you notice any particularly dry bits of flour, add a tiny splash more water to those areas as needed. *Note: You will most likely need to use the full 4 tablespoons (1/4 cup; 60 mL) of water, but this can vary depending on your specific flour and the humidity in your kitchen. The dough will appear slightly shaggy, but it should be cohesive enough to be pressed together with your hands. Transfer the mixture to a clean kitchen countertop and gently press the dough together, folding it over itself once or twice. This lamination technique helps bring the dough together and creates flaky layers.

4. Chill the Dough: Gently shape the dough into a round disc, about 1-inch thick. Wrap it tightly in plastic wrap to prevent it from drying out. Refrigerate for a minimum of 1-2 hours, or ideally 1-2 days ahead. Make-Ahead Tip: Pie dough can also be frozen for up to 3 months. If frozen, thaw it overnight in the refrigerator before using.

5. Roll Out the Dough: Remove the chilled dough from the refrigerator, unwrap it, and place it on a lightly floured countertop. If the dough is very cold and stiff, 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 add small amounts of flour to the surface and your rolling pin to prevent sticking. Be gentle and avoid stretching the dough, which can make it tough. If the dough becomes too soft, warm, or difficult to handle at any point, simply chill it in the refrigerator for 10 to 15 minutes before continuing.

6. Fit into Pie Dish: Carefully transfer the rolled dough into a 9-inch (22-cm) pie pan. Gently lift and nudge the dough into the edges and bottom of the pan, making sure it sits flush without stretching. Using kitchen scissors, trim the excess dough so that it extends no more than ¾-inch to 1-inch past the edge of the pan. Fold these edges under themselves and then crimp them decoratively as desired. Brush off any excess flour with a pastry brush, then cover the surface of the dough tightly with plastic wrap and chill it in the refrigerator while you prepare the streusel topping and pear filling.

Preheat Oven and Prepare the Streusel Topping:

7. Preheat Oven: Place a half sheet pan in the center rack of your oven and preheat the oven (along with the sheet pan) to 400°F (204°C). Note: If you have a baking stone or steel, placing the half sheet pan directly on top can provide an extra burst of heat to ensure a perfectly crispy bottom crust.

8. Make the Streusel Topping: In a medium mixing bowl, combine the ¾ cup (90g) unbleached all-purpose flour, ¾ cup (75g) rolled oats, ¼ cup (55g) light brown sugar, ¼ teaspoon cinnamon, ⅛ teaspoon ginger, ⅛ teaspoon allspice, and ¼ teaspoon kosher salt. Add the 5 tablespoons (70g) of cold, cubed unsalted butter and toss to coat it lightly with the dry ingredients.

9. Form Streusel Crumbs: Using your fingertips, work and press the butter into the dry ingredients. Continue until the butter is well dispersed, and you have a mixture of both smaller, sand-like crumbs and larger, pea-sized crumbs. This variation in size creates a more interesting texture when baked. Chill the topping in the refrigerator until you are ready to use it.

Prepare the Filling:

10. Prepare Pears: Pour the lemon juice into a large mixing bowl. Peel the pears, cut them in half, and carefully core them (a small melon scooper works wonderfully for this). Chop the cored pears into roughly ½-inch chunks. Add the chopped pear pieces directly into the bowl with the lemon juice, tossing gently to ensure all pieces are coated. This step is crucial to prevent the pears from oxidizing and turning brown. Note: For best results and to prevent browning, we recommend peeling, coring, and chopping one pear at a time, adding it to the lemon juice, and tossing before moving on to the next pear.

11. Mix Filling Ingredients: To the bowl with the chopped, lemon-coated pears, add the brown sugar, all-purpose flour, vanilla extract, cinnamon, ginger, allspice, and salt. Gently toss the entire mixture together until all the ingredients are evenly incorporated and the pears are well-coated with the spice mixture.

Assemble and Bake:

12. Prepare Egg Wash (Optional): In a small bowl, combine the egg and milk. Whisk thoroughly until the mixture is smooth and uniform. Set aside for brushing the pie crust edges.

13. Fill the Pie Shell: Remove the shaped and chilled pie crust from the refrigerator. Gently transfer the pear filling, including any accumulated juices, into the prepared pie shell. Spread the filling into an even, thick layer, ensuring it’s distributed uniformly.

14. Add Streusel & Egg Wash: Evenly sprinkle the chilled streusel topping over the pear mixture. You’ll find it creates a wonderfully thick and generous layer. If using, lightly brush the crimped edges of the pie dough with the prepared egg wash mixture. Carefully transfer the pie dish onto the preheated half sheet pan in the oven. The preheated sheet pan provides an initial blast of heat to the bottom crust, encouraging it to cook through and brown beautifully, and also catches any potential bubbling juices during baking, keeping your oven clean.

15. Bake the Pie: Bake the pie at 400°F (204°C) for the first 30 minutes. After this initial bake, reduce the oven temperature to 350°F (176°C) and continue baking for an additional 30 to 40 minutes, or until the pie’s streusel topping is deeply golden brown, and the pear filling is visibly bubbling around the edges. This two-stage baking helps achieve a crisp crust and a perfectly cooked filling.

16. Cool Completely: Carefully remove the pie from the oven and place the entire sheet pan 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 paramount as it allows the fruit juices and thickener in the filling to properly set, preventing a runny, messy slice. Patience will be rewarded!

17. Serve: Serve the pie slightly warm, or at room temperature. It’s exquisite on its own, but truly divine with a scoop of vanilla ice cream or a luxurious drizzle of heavy cream. Other fantastic accompaniments include a dollop of lightly sweetened whipped cream or a side of homemade custard.

18. Storage Tips: Leftover pie can be covered with plastic wrap and stored at room temperature for up to 2 days. For longer freshness, refrigerate the pie for up to 4 to 5 days. Reheat individual slices gently in the microwave or oven if desired.