I entered two pies into the berry pie contest at the Alameda County Fair (Summer 2012). I love baking pies but have never entered one into a contest before. I didn’t win anything but it was really fun to be involved with the fair. Below are the recipes that I came up with.
Crust
3 3/4 cup unbleached all-purpose flour
3/4 tsp salt
1/4 cup + 1 tsp cane sugar
3/4 cup nondairy butter
3/4 cup vegetable shortening
1/2 cup + 1 Tb ice water
1 Tb balsamic vinegar
Filling
5 cups strawberries
1/2 cup cane sugar
3 Tb cornstarch
1 Tb balsamic vinegar
10 finely chopped basil leafs
Crust directions
Combine flour, sugar, and salt, in a large mixing bowl. Cut in shortening and nondairy butter with a knife till pebbly. Mix ice water and balsamic vinegar together. Slowly drizzle water/balsamic over mixture till it is slightly sticky to the touch. Divide into two balls, wrap with saran wrap and refrigerate overnight.
Once refrigerated overnight, roll out and place into a 9.5″ glass baking dish. Poke holes with a fork then bake at 450F for 10 minutes. Allow to cool before pouring in filling.
Filling directions
Mix sugar and cornstarch together in a small mixing bowl. Pour sugar/corn starch mixture over strawberries in a large bowl. Mix into balsamic vinegar and basil leafs until they are evenly distributed. Bake at 425F for 30 minutes. Remove from oven and cool for 1 hour. Cover and refrigerate for 2 hours or until firm.
Crust
5 cups unbleached all-purpose flour
2 tsp cane sugar
1 tsp salt
1 cup vegetable shortening
1 cup nondairy butter
2/3 cup ice water
Filling
5 cups fresh strawberries, hulled
2 Tb cornstarch
1 1/2 cup cold water
1 (3oz) package kosher strawberry gelatin
3 Tb cane sugar
1 package (0.23oz) Koolaid lemonade
Crust Directions
Combine flour, sugar, and salt, in a large mixing bowl. Cut in shortening and nondairy butter with a knife till pebbly. Slowly drizzle water over mixture till it is slightly sticky to the touch. Divide into two balls, wrap with saran wrap and refrigerate overnight.
Once refrigerated overnight, roll out and place into a 9.5″ glass baking dish. Poke holes with a fork then bake at 450F for 10 minutes. Allow to cool before pouring in filling.
Filling Directions
Slice strawberries and set aside. In a large saucepan, combine cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat; stir in gelatin and sugar until dissolved. Stir in sliced strawberries. Pour into the crust. Bake at 425F for 30 minutes. Remove from oven and cool for 1 hour. Cover and refrigerate for 2 hours or until firm.
