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August 22, 2019

Berry Crazy Pie

State Fair Blue Ribbon Winning Pie

Blue Ribbon Berry Crazy Pie 3

On the official opening day of the Minnesota State Fair, it’s high time we pull from the archives another blue ribbon winning pie. This  Berry Crazy Pie is a tested and tweaked, award-winning recipe from the Indiana State Fair.

Three years ago, then 24-year-old Tyler Stump took 1st place for it. He baked a perfect pie crust that held an unforgettable filling with three different berries (part frozen, part fresh), and Granny Smith apples. An almond-brown sugar-butter crumble put his win over the top!

Try it yourself and you’ll go crazy for it too!

Cyndi

 

Berry Crazy Pie

 

Ingredients, in order used:

2 1/4 cups all-purpose flour

1 teaspoon salt

1 1/2 cups butter-flavored vegetable shortening

6-7 tablespoons ice water

2 1/2 cups frozen raspberry, blackberry, and blueberry mixture

1 1/2 cups sugar

1 cup water

1 Granny Smith apple, peeled and grated

2 tablespoons instant tapioca, ground

Pinch of table salt

1/2 cup each fresh raspberries, blackberries, and blueberries

1/2 cup firmly packed brown sugar

3/4 cup all-purpose flour

1/2 cup rolled oats

1/2 cup cold butter

1/2 cup sliced almonds

1 beaten egg white

2 tablespoons finely chopped sliced almonds

1 tablespoon white decorating sugar

 

In medium mixing bowl, toss flour with salt. Cut in shortening until crumbly. Add ice water, mixing just until dough forms a ball. Wrap in plastic wrap and chill while preparing filling and topping.

Heat frozen berry mixture, sugar, and water in medium saucepan over medium heat. Bring to a boil, stirring frequently. Cook for 5 minutes. Place grated apple in clean kitchen towel and wring dry. Add apple, tapioca, salt, and fresh berries to cooked berries, stirring carefully to combine.

Combine brown sugar, flour, and oats in medium mixing bowl, tossing to combine. Cut butter into small pieces and cut into sugar mixture until crumbly. Add sliced almonds and toss to distribute.

Preheat oven to 425 degrees F. Remove dough from refrigerator and roll out 2/3 of dough on generously floured surface. Fit dough into pie plate. Roll out remaining dough and cut into strips for lattice crust. Pour filling into pie shell. Sprinkle on crumb topping. Place dough strips on top and weave into lattice crust. Flute edges of crust. Bake pie at 425 degrees F for 15 minutes. Reduce heat to 375 degrees F and bake for 30 minutes. Brush lattice crust with beaten egg white and sprinkle almonds and sugar on for garnish. Bake 10 more minutes or until pie is done. Cool on a wire rack and enjoy!

-Recipe (adapted) from Tyler Stump, 2016 Indiana State Fair, Best Pie Contest