The Carlisle Mosquito Online

Friday, August 12, 2005


Winners of the Old Home Day Pie Baking Contest

Senior division fruit pie
Mariellen Perugini's Creamy Blueberry Pie

Best made a day or two ahead, as it is served chilled.

2 c. all-purpose flour
1/4 tsp. salt
3/4 c. cold unsalted butter
4 or 5 Tbsp. cold milk
extra flour, as needed, for rolling the dough

Place the flour and salt in the bowl of a food processsor fitted with a steel blade. Cut the butter into slices with a dinner knife and send the slices one at a time through the top shoot while pulsing the processor. Continue pulsing until the flour and butter are well combined and resemble a course meal. Add the milk a tablespoon at a time, pulsing, until the dough sticks to itself when gently squeezed.

Transfer the dough to a lightly floured surface. Use your hands to shape it into two balls, one twice as large as the other. Using extra flour as needed, roll the larger ball to fit a 9 or 10 inch pie pan (there is plenty of dough for the larger pan, so use it if you have one).

The smaller piece of dough is for cut-out shapes for a decorative top crust. (Wrap the small dough ball tightly in plastic wrap and refrigerate it if you aren't ready yet for this step, then let it warm up a bit when you are ready to roll). Roll it out and let your kids cut out shapes with cookie cutters. I used stars for Old Home Day to fit the theme. After putting the filling into the pie crust, you simply lay these shapes on top of the filling, slightly overlapping, and press any pieces that meet the sides of the crust into the edges. As a final step, you can sprinkle a bit of sugar over the top before cooking if you like.

4 c. fresh blueberries
2/3 c. sugar
1/4 c. all-purpose flour
1/2 tsp. ground cinnamon pinch of salt
1/3 c. milk
2/3 c. heavy cream

Rinse berries in a colander and remove any soft ones. Spread them on a towel to dry, then pour them into the pie crust. In a medium bowl, combine sugar, flour, cinnamon, and salt. Add milk and cream and whisk until smooth. Pour mixture over berries. Finish with top crust (see above), which is optional.

Bake in preheated 400 degree oven for 40 to 45 minutes or until set. After 25 to 35 minutes, check to see if you need to cover edges with aluminum foil to prevent them from getting too dark. Let cool on a wire rack, then refrigerate for at least two hours or until well-chilled. Yummy served with whipped cream on top (which you can make yourself by whipping the leftover heavy cream with some sifted confectioners sugar to taste)

Kevin McNamara can't wait for another piece of his Lemon Cream Pie with Berries. (Courtesy photo)

Junior division fruit pie
Kevin McNamara's Lemon Cream Pie with Berries
For crust:
1 1/2 c. of graham cracker crumbs
6 Tbsp. melted butter
1/4 c. white sugar

Lemon filling:
1 c. sugar
1/4 c. cornstarch
1 c. water
3 large egg yolks grated lemon zest (from 2 lemons)
1 c. fresh lemon juice
1 Tbsp. butter

1 1/2 c. of your favorite fresh berries. Kevin used blueberries, blackberries, raspberries and strawberries.

Make crust:
Combine graham cracker crumbs, butter and sugar in food processor. Blend until crumbs begin to stick together. Press crumbs onto bottom and up sides of 9 inch pie plate. Bake at 300 degrees for 15 minutes. Cool.

Lemon filling:
Mix sugar and cornstarch in heavy medium saucepan to blend. Add water and 3 egg yolks. Cook until mixture simmers and then simmer, stirring constantly until mixture thickens, about 1 minute. Stir in lemon juice, zest, and butter. Pour into prepared pie crust while mixture is still warm. Top with fresh berries and refrigerate.

2005 The Carlisle Mosquito