Star Spangled Summer Berry Pie

Country Living Fair, June 2018

How exciting... 2018 Ohio will host the 

County Living Fair on TWO weekends...

A June weekend (June 15-17) and a 

September weekend (September 14-16)!!

Some might say we (the buckeyes) are

 the hostesses, with the most-esses...

...or they might just say we know

a great fair and a good time when we see one!!

...So, we will host twice!!

The fair begins tomorrow and I will add more information

 and photos of all the excitement!

In the meantime: You can catch me on the 

Kitchen Stage Friday, June 15, at 4 pm and

 again on Saturday, June 16 at 1 PM...

I'll be the lady with all the berry pies.

I'll be sharing all my best baking tips...a few baking secrets,

 while we will make a beautiful pie together.... or at least... 

I'll make it and you'll root for me.

(Baking outside in the heat has it's own set of challenges)

I can't wait to tell the story of this pie and 

how it came to be...

My son... my little baker

is excited too...since most of the

story of this pie's sweet success revolves around his

"never-give-up" spirit.

We should have named this berry pie...

The "Never Give Up" pie...

It's certainly a winner and I'm looking forward to sharing  

this pie and all it's glorious details tomorrow and Saturday.

Yes, there will be pie samples...

(limited quantities, first come, first served)

It's supposed to be a gorgeous day and a beautiful weekend...

If you make it to the CL Fair, do stop by and say hello.

RECIPE:

Star-Spangled Summer Berry Pie

(Blackberry, Blueberry, Strawberry)

Recipe by: Karri Perry, Blue Ribbon Kitchen Blog

First place, Baked Pie (Berry Pie), Ohio State Fair, 2017

Baking temperature: 375 degrees

Baking time: 60 minutes

Yield: 1 pie, 8-12 servings

Crust Ingredients:

·         2 c all-purpose flour

·         8 T cold unsalted butter

·         2 T cold lard

·         2 T cold Crisco

·         2 T granulated sugar

·         1 t salt

·         ¼- ½ c water and vodka mixed and chilled- Use only enough liquid to bring dough together.

Filling Ingredients:

·         2 c fresh blackberries

·         1 c fresh blueberries

·         2 c fresh cleaned and sliced strawberries

·         1 cup granulated sugar

·         ½ t lemon zest

·         1/8 t cinnamon

·         ¼ c plus 2 Tablespoons instant clear gel 

Instructions for Crust:

·         In a food processor, pulse flour, sugar and salt

·         Add cold butter, Crisco and lard.  Pulse until mixture is like wet sand

·         Slowly drizzle the cold water/vodka mixture into flour mixture

·         Once dough comes together, chill dough well covered for 1 hour- up to 24 hours

·         After chilling dough, roll to ¼ inch thickness and fill pie plate.  Use extra dough to cut out creative star shapes to cover pie or roll out a top crust.  Chill dough in prepared pie plate while working on the pie

Instructions for Filling:

·         Place fresh cleaned berries (blackberries, strawberries and blueberries) in a medium bowl and set aside

·         In a small bowl combine sugar, cinnamon, zest and clear gel. Mix well.

·         Pour sugar mixture over the prepared fruit

·         Fill pie shell with the fruit mixture

·         Lay pie crust cut-outs on top of pie or add a full top crust. Crimp edges.

·         If desired, brush with egg wash (1 beaten egg and 1 t cold water) and sprinkle with sanding sugar

·         Bake on the lowest rack of a preheated 375 degree oven for 60 minutes, or until pie is browned and bubbling from the center.

My Favorite Pie Things:

Chicago Metallic Pie Drip Catcher: Amazon, some Bed Bath and Beyond locations

Pie Dough Cutters: Williams-Sonoma

Penzey's Spices: Mail-order or select store locations

State of Ohio Cookie Cutter: Cincinnati Cake and Candy

Sweet Creations Letters/Alphabet and Numbers Set: Amazon