Recipe by Erin Carney, Dublin, Ohio
First place, Crumb Pie, 2018

Baking temperature: 350-400 degrees
Baking time: 50 minutes
Yield: 1 pie

Ingredients

Crust:

  • 5 cups flour
  • 2 ½ cups Crisco
  • 1 beaten egg
  • 1 tsp. salt
  • 2 tsp. vinegar
  • Cold water

Filling:

  • 4 ½ cups blueberries, rinsed
  • 7 tbsp. freshly squeezed orange juice
  • ¾ cup granulated sugar
  • ¼ cup flour
  • 3 tbsp. tapioca
  • ¼ cinnamon
  • ¼ tsp. salt

Crumble Topping:

  • 1 ¼ cups flour
  • ½ cup toasted chopped pecans
  • ⅓ cup brown sugar
  • ⅓ cup granulated sugar
  • ½ salt
  • 7 tbsp. unsalted butter, room temperature

Instructions

To make the crust:

  • Mix flour and salt in a large bowl:  add in Crisco and combine with fingers
  • In a measuring cup, mix beaten egg and vinegar and then add water to the 1 cup line; sprinkle over flour mixture and combine with a spoon
  • Separate into 2-3 portions, wrap in plastic wrap and refrigerate overnight (makes enough for 2-3 pies)

To make the filling:

  • Combine flour, tapioca, sugar, cinnamon and salt in a bowl
  • Add in blueberries and orange juice and mix until combined

To make the crumble:

  • Combine flour, sugars and salt. Using fingers, rub butter into the mixture until sandy consistency
  • Add in chopped pecans and mix until evenly distributed

To assemble the pie:

  • Roll out pie dough on a floured surface; drape over buttered and chilled pie plate, pat in the plate, trim the edges and prick all over with a fork. Place the plated back into the fridge until ready to fill
  • Pour berry mixture in the pie plate and spread evenly, then cover with loose handfuls of the crumble.
  • Pinch edges of the crust into a scalloped shape and brush with a mixture of egg whites and water
  • Bake in a 400 degree oven for 15 minutes, then turn temperature down to 350 degrees and bake for an additional 35 minutes, covering with foil for about 10 minutes and removing foil for final 5 minutes of baking
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