How to Make an Award Winning Pie

Revealed: Recipe and ingredients for Esther Kelly's Sunny Day Blueberry Crumb Pie, which recently won the Northbrook Farmers Market "What's in Season" pie baking contest.

It's Labor Day weekend and you want to bake a pie. Not just any pie, one that's worthy of the holiday — an award winning pie. 

On Wednesday Aug. 29, the Northbrook Farmers Market held its "What's in Season" pie eating contest, and revealed the winner's recipe. Esther Kelly's Sunny Day Blueberry Crumb Pie delighted the rigorous judges at the farmer's market, it will probably be just as popular with your family. 

1/3 C. flour
3/4 C. sugar
1 T.  lemon juice
2 1/2 t. grated lemon zest
5 C. (or 2 pts) fresh blueberries

Crumble topping:
3/4 C. rolled oats (not quick oats)
2/3 C. brown sugar
1/2 C.  flour
1/2 t. ground cinnamon
6 T. butter slightly softened

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Stir together first 4 ingredients. Gently stir in blueberries until coated. Pour into pie crust (recipe follows). In separate bowl stir together oats, brown sugar, flour and cinnamon. Cut in butter with fork until crumbly; evenly sprinkle over top of pie. Bake in preheated 375 degree oven for 40 minutes until browned on top. Garnish with blueberries, lemon rind and love.

Mom's Foolproof Pie Crust (makes 4 bottom crusts or 2 pies with top and bottom crusts):

4 C. all purpose flour
1 3/4 C. lard or shortening
1 T. sugar
2 t. salt
1 T. vinegar
1 egg, beaten
1/2 C.  water

Combine flour, sugar and salt. Cut in lard. Beat egg in measuring cup, add water and vinegar. Mix into flour mixture lightly with fork. Form smooth ball. Chill 15 minutes. Divide into four parts. Roll each ball on generously floured board.

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