ALMOND CRUNCH BLUEBERRY PIE
Rosemary Esposito and Rachel Heid, Glen Allen, Virginia. Grand Prize winner in the 2005 Crisco® All-American Pie Recipe Contest.
Makes 8 servings.
1-1/2 cups sifted all-purpose flour
1-1/2 teaspoons sugar
1/2 teaspoon salt
1-1/2 teaspoons grated lemon rind
1-1/2 teaspoons grated tangerine or orange rind
1/4 cup plus 1 tablespoon Crisco All-Vegetable Shortening
1/4 cup butter, cut into small pieces
3 tablespoons ice water
3 cups fresh or frozen blueberries, thawed and drained
3/4 cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
1/2 cup sour cream
1/4 teaspoon grated lemon rind
1/4 teaspoon grated tangerine or lemon rind
1/4 cup butter, softened
1/2 cup sugar
1/2 cup all-purpose flour
1/4 teaspoon cinnamon
1/3 cup chopped almonds
1. Preheat oven to 375° F.
2. In large bowl, sift flour, sugar, and salt.
3. Stir in grated rinds.
4. Cut in shortening and butter with pastry blender until mixture is size of small peas.
5. Sprinkle with ice water, one tablespoon at a time. Mix lightly until dough holds together.
6. Knead and shape into a ball. Wrap and chill while preparing filling and topping.
Make filling and assemble pie:
1. Roll out pastry and fit into 9-inch deep-dish pie plate.
2. Add blueberries.
3. In medium bowl, mix all ingredients listed for filling mixture and pour over berries.
4. In medium bowl, mix all ingredients listed for topping mixture and sprinkle over filling.
5. Bake at 375° F for 1 hour or until golden brown.
The All-American Pie Recipe Contest recognizes home bakers around the country for their culinary skills and dedication to the tradition of pie making. It also celebrates Crisco's role in creating delicious homemade pies and baked goods for generations. The winners compete with other bakers from around the country in the American Pie Council/Crisco National Pie Championships for the grand prize and national pie making title. For more information about the Great American Pie Festival and National Pie Championships, visit www.piecouncil.org