35 g (4 tbsp) wheat flour
In a large bowl, mix the flour, sugar and salt. Dice the butter and pinch it together and the grated cheese with the flour mixture. Mix in the water one tablespoon at a time and stir until the dough just sticks together. Divide the dough into two parts, one slightly larger than the other. Wrap the pieces of dough separately in plastic wrap and place in the refrigerator for at least 1 hour.<\/p> \n \n
Preheat the oven to 200\u00b0C and place an oven tray in the lower part of the oven. Roll out the smaller piece of dough on a floured surface and press into a pie tin (20-22 cm in diameter). Place the mold in the refrigerator. Roll out the second piece of dough into a rectangle and cut into strips with a knife or pizza wheel.<\/p> \n \n
In a small bowl, mix the flour, sugar and salt. Peel, core and dice the pears and place them in a large bowl. Mix in the lemon zest, lemon juice and flour mixture. Pour the pear filling into the pie pan, brush the edges of the dough with a little water and place on the dough strips in a basket pattern. Cut off excess dough all around. Place the pie in the freezer for 15 minutes.<\/p> \n \n
Brush the pie with a beaten egg and sprinkle 2 teaspoons of sugar on top. Place the pie directly on the hot tray in the oven and bake for 15 minutes at 200\u00b0C, then reduce the heat to 175\u00b0C and bake for another 45 minutes until the pie is golden. Leave to cool.<\/p> \n","protected":false},"excerpt":{"rendered":"