Auburn woman’s ‘Very Berry Fruit Pie’ is berry good indeed | Fair results

Freshly picked berries and hand-made pastry came together in perfect harmony at the Washington State Fair's Berry Pie Contest. Participants brought their very best recipes, so judging was no easy task.

September 23, 2013 3:06 pm

Freshly picked berries and hand-made pastry came together in perfect harmony at the Washington State Fair’s Berry Pie Contest. Participants brought their very best recipes, so judging was no easy task.

First place and $100 went to Lanitta Delk of Auburn for her “Very Berry Fruit Pie” recipe. Second place and $50 went to Lois Forbes of Silverdale, and Jennie Lou Shirer of Milton earned third and $25. The blue ribbon recipe is as follows.

RECIPE
Very Berry Fruit Pie
Lanitta Delk of Auburn

Pie crust:

1-1/4 cups flour
1/2 tsp. salt
1/3 cup shortening
3 to 4 Tbsp. water

Filling:

¼ cup flour
¼ cup sugar
1 tsp. allspice
1 cup blackberries
½ cup raspberries
½ cup peaches
½ tsp. lemon juice
½ cup strawberries
1 cup sugar
2 Tbsp. grenadine syrup
½ cup water
8 to 10 blueberries
1 Tbsp. cornstarch

Crumble Topping:

½ cup butter, softened
2 Tbsp. graham cracker crumbs
¼ cup brown sugar
¼ cup flour
¼ cup slivered almonds

Pie Crust Directions:

1. Blend flour and salt in a large mixing bowl.

2. Using a wire pastry blender, cut shortening into flour mixture until shortening is the size of peas.

3. Sprinkle water over mixture. Toss with a fork until dough begins to gather together. Do not over mix.

4. Roll dough onto lightly floured surface large enough to cover a 9-inch pie pan. Roll pastry up onto rolling pin, lift and unroll onto a 9-inch pie pan. Ease crust into pan. Flute edges.

5. Bake at 425-degrees F for 5 minutes.

Filling/topping directions:

1. In a large bowl, mix flour, sugar, and allspice together. Add blackberries, raspberries, peaches, and lemon juice. Toss until fruit is well coated.

2. In a saucepan, combine strawberries, sugar, grenadine syrup, water, and blueberries.

3. Add cornstarch and bring to a boil until thickened. Cool.

4. Spoon blackberry mixture into cooled pie crust

5. Set aside 2 Tbsp. of strawberry mixture for garnish.

6. Layer strawberry mixture on top.

7. In a small bowl, mix together butter, graham crackers, brown sugar, and flour. Sprinkle mixture on top of berries, sealing edges of crust. Layer slivered almonds on crumble.

8. Bake at 375-degrees F for 50 minutes or until lightly brown. Drizzle remaining strawberry mixture over finished pie.

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For more info about the Washington State Fair, visit www.thefair.com.