First, I ordered (2) 10″ pie pans from amazon. Then I signed up for the contest online, paying the $15 entrance fee (last day of registration, of course). I was committed.
I knew that I would be making my blueberry pie. I usually make it in a tart pan, but the recipe has all the essential pie elements, so I did not need to make any adjustments. Little did I know that blueberries would be hard to find that weekend. Tried the regular market and they were really pricey. Trader Joe’s, where I usually find the large container, was completely out of them. Luckily, I was able to stop at the local farmer’s market on the way home and supplement my (2) bags of frozen with (6) containers of fresh. Putting me back about $40 total. All for the cause!!!
In order to make the process less stressful, I decided to make the dough for the crust and the crumble topping, a few days before baking. Plus, It all needs to chill.
Often, I double the recipe and freeze half of it for later. Can come in very handy for a last minute pie.
Next, I throw together the crumble. Basically about a stick of butter, cup of flour, 1/2 cup brown sugar, 1/2 cup granulated, 1/4 cup almond meal, 1/4 cup oats, teaspoon each of salt & cinnamon, 1/4 teaspoon nutmeg. Feel free to add/subtract spices, nuts, meals, oats. The base is the butter, flour & brown sugar. You want it to be crumbly and for each little crumble to have a bit of all the ingredients.
Place in ziplock, store in fridge or freezer until ready to use.
I decided to bake the pie the night before, to give the flavors time to meld and the consistency time to congeal.
First, I rolled out my chilled dough discs, lined them in the pans, weighted them down (see the cool patterns) and baked until lightly browned:
Next, I made the blueberry filling. I used the measurements on the box of quick tapioca—adding that and sugar, then added the zest from 1 lemon, and the juice from 2. Mixed that thoroughly. I poured the (2) bags of frozen and the (6) fresh containers into the same bowl and gently tossed until combined. It is a good idea to left it great for about a 1/2 hour, stirring occasionally.
Fill the pre-baked pie shells with the blueberry mixture. I threw a couple of raspberries on top, just because they were getting a little soft in my fridge, and I figured, why not?
Crumbled the topping over each pie:
And then topped with some shapes made from the leftover scraps of crust. Sprinkle sugar over the shapes.
Ready to bake.
All done. Set out (un-refigerated) over night. Cover loosely with foil.
Packed and ready.
Sign in & apron making crafts in the Fowler courtyard:
Our set-up with my #1 assistant:
I did it! Sophie proudly showing off our first ticket from a “customer”:
There were over 300 entries:
Our pie was devoured, with good reviews!
A couple of other entries that were lovely: