For this year’s National Pie Championship, I knew that I wanted to make a fruit pie, but I also knew that it couldn’t be an average fruit pie. It had to be amazing. We are fortunate enough to live in the dead center of the state, right in the middle of prime citrus, strawberry, and blueberry growing, so naturally, I wanted to use locally sourced ingredients. I can proudly say that the citrus I used came from local groves (that pie will come in a few days), the strawberries came from Plant City, and the blueberries came from a friend’s farm, Crown Jewel Farms, in Lake Wales. For a pie, I guess that’s as fresh and local as it gets.
Crust
2 2/3 c. all purpose flour-chilled
½ c. butter-chilled and cubed
½ c. Crisco shortening-chilled
½ tsp salt
1 tsp vinegar
¼- ½ c. ice cold water
1 egg
1 TBSP water
1 TBSP sugar
In a medium bowl, combine flour and salt. Cut in butter & shortening. Gradually add water until dough forms. Divide dough in half. Refrigerate for 30 minutes. Roll out half and line pie plate.
Filling
1 lb. rhubarb-chopped
2 pints quartered strawberries
1 pint blueberries
¾ c. sugar
½ c. brown sugar
1 tsp ground cinnamon
1/3 c. tapioca starch
In a bowl, gently combine all ingredients. Pour into prepared pie crust. After filled, roll our second half of dough. Cut into ½ inch strips and weave a lattice over pie filling. Trim dough and press to seal edges. Use leftover dough to cut shapes. Arrange shapes around edge. Create an egg wash of egg and 1 TBSP water. Brush over crust edges. Sprinkle top with sugar.
Bake at 400 degrees for 30 minutes. Reduce heat to 350 degrees and continue baking for 45 minutes or until crust is golden brown and filling bubbles in the center. **If using a ceramic or stoneware pie plate, cooking times may be longer. DO not consider this pie done until the filling is thick and bubbly in the center.**
