1 1/3 cup all-purpose flour
2 teaspoons granulated sugar
1/2 teaspoon salt
1 stick unsalted butter, cold
1/3 cup plain greek yogurt
2 small firm Bosc or Anjou ripe pears, peeled, cored and sliced into 1/4-inch half-moons
6 ounces blackberries
3 tablespoons Turbinado sugar, plus more for topping
2 tablespoons all-purpose flour
1/2 teaspoon cinnamon
2 teaspoons freshly squeezed orange Juice plus 1 teaspoon zest
Pinch of kosher salt
Sour cream, for dolloping
Honey, for drizzling
Preheat oven to 375 degrees Fahrenheit.
In a food processor with a steal fitted blade, pulse together the flour, sugar, and salt to combine. Next, pulse in the butter into smaller pieces. Pulse about 10 times. Add the greek yogurt and keep hitting the pulse button until a dough is formed, about 6 times.
Turn dough out onto a cutting board lined with plastic wrap. Wrap dough and flatten into a disc using palms. Refrigerate dough for at least 1 hour before using.
Lightly flour a clean surface and roll dough into a 10-inch round. Transfer dough to a baking sheet lined with parchment paper.
In a large bowl, combine pear slices, blackberries, Turbinado sugar, flour, cinnamon, juice and zest of 1 orange, and salt. Mix together to combine. Allow mixture to stand and flavors to meld, about 5 minutes.
Spoon filling into the center of the pastry, leaving a 1 1/2-inch border. Fold the edges of the pastry around the filling. Sprinkle edges of pastry with more Turbinado sugar.
Bake in oven until pears are tender or top is golden brown, about 30 t0 40 minutes. Allow to cool for about 5 minutes then transfer to a wire rack using two long spatulas. Slice and serve with a dollop of sour cream and drizzle of honey.
Bake with soul. Eat with pleasure!