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Pear & blackberry pot pies

Pear & blackberry pot pies


You can make these vegan pear and blackberry pies in a muffin tin, so it's easy to make perfect pies every time.

  • Feeds 6 Feeds 6
  • Ready in 1 hour 30 minutes

Each serving contains

  • Energy
    2528kj 604kcal
  • Fat
    High 45%
  • Saturates
    High 81%
  • Sugar
    High 33%
  • Salt
    Low 12%

% of adult’s reference intake | Carbohydrates per serving : 72g

Bring Co-op to your front door

Big Bag Option


  • 2 Co-op Conference pears, peeled
  • 200g blackberries
  • 70g Fairtrade caster sugar
  • ½ tsp ground ginger
  • 1 tbsp Co-op plain white flour, plus extra for dusting
  • Zest of 1 lemon, juice of 1/2
  • 1 tbsp dairy free spread, melted
  • 2 x 375g packs Co-op ready rolled puff pastry
  • 1 tbsp unsweetened dairy free milk alternative
  • 1 tbsp Co-op Fairtrade demerara sugar


  1. Preheat the oven to 200°C/fan 180°C/gas 6. Chop the pears into 1-2cm chunks, then mix with the blackberries, sugar, ginger, flour, lemon zest and juice in a bowl
  2. Brush a six-hole nonstick muffin tin with dairy free spread
  3. Lay 1 sheet of pastry on a floured surface and cut out six 10cm discs
  4. Use to line the tin, working the pastry up the sides to the top
  5. Divide the fruit between the cases, making sure they are no more than three-quarters full. Chill the cases while you prepare the lids
  6. Cut the second pastry sheet in half horizontally
  7. Use a ruler to cut each half into 18 strips, 1cm wide
  8. Take the pastry cases out of the fridge and brush with dairy free milk alternative
  9. Make lattices using 6 strips per pie, weaving them over and under each other
  10. Trim the edges, brush with milk alternative, sprinkle with demerara sugar and bake for 40-45 mins, until golden; if they start to overcook, cover loosely with foil
  11. Leave in the tin for 15 mins before serving.