Blueberry Festival’s blue ribbon pie recipes: Blueberry Crumb and Double Crust Blueberry

July 24th, 2015 | In The News

July 24, 2015 | In The News

Written by Kelly Huth for Lehigh Valley Live

blueberry crumb pie

Connie Gilbert’s Blueberry Crumb Pie took home the blue ribbon at the 2015 Blueberry Festival in Bethlehem. (Courtesy Photo)

2015 was the first year Historic Bethlehem Museum & Sites opened up a culinary contest tent as part of the annual Blueberry Festival.

The first-prize winners in five blueberry categories shared their recipes with lehighvalleylive.com so that readers can make the dishes at home. Find more at lehighvalleylive.com/food in the next few days.

Connie Gilbert took home the blue ribbon for this Blueberry Crumb Pie. Sharon Wiles-Young took home first place for her Best of the Season Blueberry Pie in the Double Crust category.

Blueberry Crumb Pie

For the crust:

1/3 cup Crisco

1/3 cup butter

11/2 cup flour

For the filling:

5 cups fresh blueberries

1/2 cup flour

1/2 cup sugar

Zest of one lemon

1/2 teaspoon cinnamon

For the crumb topping:

3/4 – 1 cup flour

1/3 cup sugar

1/3 cup butter and/or Crisco

Directions:

Mix crust ingredients with pastry blender. Add 4 Tablespoons ice water, form into a ball and refrigerate for at least 30 minutes. Roll out to fit a 9″ pie pan.

Mix all the filling ingredients and place in unbaked crust. Mix crumbs together with fork or pastry blender and top blueberry filling with crumbs.

Bake at 450 degrees for 15 minutes, lower to 350 for an additional 40-45 minutes.

Cool, serve and enjoy!

Source: Connie Gilbert

Best of the Season Blueberry Pie

For the pie crust:

2 1/2 cups flour

1 teaspoon white sugar

1 teaspoon salt

1/2 cup Crisco

8 Tablespoons butter

1/3 cup cold water, plus 1 Tablespoon cold water

For the filling:

5 cups fresh blueberries

1 Tablespoons lemon juice

1 teaspoon lemon zest

1 cup sugar

1/2 cup tapioca (quick cooking)

1/2 teaspoon cinnamon

2 Tablespoon butter

Directions:

Crust: Mix flour, sugar and salt. Add shortening and cut butter into small pieces. Use pastry blender or 2 knives to cut in shortening until dough is pea-size crumbly pieces.

Add water and mix with side of spatula. Form a ball (if ball is dry and not sticking together, add another tablespoon of cold water).

Chill 1 hour or more, then roll out dough. Divide dough in half before rolling out.

Filling: Preheat oven to 425. Mix together blueberries, lemon juice, zest, sugar, tapioca, cinnamon and add to pie plate.

Cut butter into small pieces and add to filling. Cover pie with top crust and crimp edges of top and bottom together.

Cut vent holes in top crust.

Bake at 425 degrees for 15 minutes, reduce oven to 350 degrees and bake another 30-40 minutes.

Source: Sharon Wiles-Young

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