This month's Source Weekly
Media Salon challenged our readers to submit their favorite pie recipes and participate in a bake-off to determine the best pie in Central Oregon. We learned something about you, readers...while you may be great bakers, you're still too busy enjoying the rest of Central Oregon to sit in a beer shop for an hour on a Monday night! We had one delicious, delicious pie entry that we happily accepted and tasted paired with some delicious brews last Monday...Donna Britt's Aunt DeeDee's Country Blueberry Pie. While you were riding bikes or drinking beer elsewhere, Donna was winning a $50 gift certificate to Three Creeks Brewing in Sisters.
Thank you as well to our judge, Nickol Hayden-Cady, owner of the newly opened Foxtail Bakeshop
on Galveston! Read the Source's review of Foxtail here.
"While you might not think of Blueberry Pie as a holiday pie, this particular pie, with its homey spice mixture of cinnamon and cardamom is perfect for Thanksgiving and Christmas, especially with a dollop of fresh whipped cream! I got this recipe from one of my favorite aunts – Aunt DeeDee," said Britt.
Here is her phenomenal recipe, which she said recently had cardamom added to it on the suggestion of her husband. Try it out for your early holiday gatherings and let us know what you think! We loved it. Congratulations, Donna.
Aunt DeeDee's Country Blueberry Pie
¾ cup sugar
2 Tablespoons cornstarch
¼ teaspoon ground cinnamon
1/2 teaspoon ground cardamom
½ cup water
3 cups fresh (or frozen) blueberries
1 Tablespoon fresh lemon juice
Combine sugar, cornstarch, cinnamon and water. Add to a sauce pan and heat rapidly until thickened. Set aside to cool as you prepare the pastry. Once cooled, add the berries and lemon juice.
Pre heat oven to 400.
1 cup flour
½ Tablespoon sugar
½ teaspoon salt
½ cup butter, chilled and cut into 1 inch pieces
1 Tablespoon shortening, chilled
1-2 Tablespoons water
Combine flour, sugar and salt. Cut in butter and shortening. Stir water in with a fork 1 tablespoon at a time until mixture starts to come together. Press into a ball and chill for at least 15 minutes. Turn onto lightly floured surface and roll out to fit into your pie plate. Press into pie pan.
Pour filling into dough lined pie. Sprinkle streusel on top. Adding extra right in middle.
Put pie onto baking sheet and bake for 50-55 minutes until streusel is golden brown and filling is bubbly. Let cool and then refrigerate for at least six hours.
Serve with a dollop of fresh cream if you want to!
¾ cup roasted, unsalted almonds
½ cup flour
1/3 cup sugar
1 teaspoon finely grated lemon zest
½ teaspoon ground cardamom
6 Tablespoons cold unsalted butter, cut into small pieces
Combine almonds, flour, sugar, zest and cardamom in food processor. Pulse a few seconds to evenly grind almonds and combine ingredients. Add butter: pulse until streusel clumps in spots. If it doesn’t clump, add another bit of butter and pulse again.