Recipe by Karri Perry, Cincinnati, Ohio
First place, Baked Pie (Berry Pie), 2017
Baking temperature: 375 degrees
Baking time: 60 minutes
Yield: 1 pie, 8-12 servings
Ingredients
Crust:
- 2 c all-purpose flour
- 8 T cold unsalted butter
- 2 T cold lard
- 2 T cold Crisco
- 2 T granulated sugar
- 1 t salt
- ¼ c water and vodka mixed and chilled
Filling:
- 2 c fresh blackberries
- 1 c fresh blueberries
- 2 c fresh cleaned and sliced strawberries
- 1 cup granulated sugar
- ½ t lemon zest
- 1/8 t cinnamon
- ¼ c plus 2 t instant clear gel
Instructions
For Crust:
- In a food processor, pulse flour, sugar and salt
- Add cold butter, Crisco and lard. Pulse until mixture is like sand
- Slowly drizzle the cold water/vodka mixture into flour mixture
- Once dough comes together, chill dough well covered for 1 hour- up to 24 hours
- After chilling dough, roll to ¼ inch thickness and fill pie plate. Use extra dough to cut out creative star shapes to cover pie or roll out a top crust. Chill dough in prepared pie plate while working on the pie
For Filling:
- Place fresh cleaned berries (blackberries, strawberries and blueberries) in a medium bowl and set aside
- In a small bowl combine sugar, cinnamon, zest and clear gel. Mix well.
- Pour sugar mixture over the prepared fruit
- Fill pie shell with the fruit mixture
- Lay pie crust cut-outs on top of pie or add a full top crust. Crimp edges.
- If desired, brush with egg wash (1 beaten egg and 1 t cold water) and sprinkle with sanding sugar
- Bake on the lowest rack of a preheated 375 degree oven for 60 minutes