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Very Berry Blueberry Pie

Recipe By: Jone Schumacher
Year Submitted: 2018
Winner Second Place


3 cups all-purpose flour, plus additional for pastry board
2 tablespoons dark brown sugar
1 ½ teaspoon salt
¼ teaspoon cinnamon
3 sticks salted butter
¼ cup cold caramel vodka
¼ cup cold water
½ teaspoon vanilla
¼ teaspoon caramel flavoring
Additional 1-2 teaspoons vodka and 1-2 teaspoons filling enhancer
Butter flavor cooking spray

Blueberry Filling:
1/3 cup pie filling enhancer (King Arthur)
½ cup dark brown sugar
¼ teaspoon salt
¼ teaspoon cinnamon
8 cups fresh blueberries or thawed frozen berries
1 teaspoon vanilla
2 tablespoons Crème de Cassis
2 tablespoons salted butter

Topping and Trim:
1 egg
1 tablespoon milk or cream
Optional Demerara sugar or sparkling white sugar
Sanding sugars: purple, blue, pink, green
Additional minute amount of cinnamon for trim color


Crust Directions:
Blend flour, sugar, salt and cinnamon. Add thin slices of butter and cut with pastry blender or food processor until mixture resembles coarse meal. Combine water, vodka, vanilla and caramel and gradually add liquid to flour mixture and toss with a fork until moist clumps form. Gather dough and separate a small section(approximately ½ cup amount) and divide remaining into 2 sections. Place dough into plastic bags and chill in refrigerator for at least 30 minutes.

Filling: Combine the pie filling enhancer, salt and cinnamon and toss with the blueberries. Stir in the vanilla and Crème de Cassis.

On lightly floured surface, roll one of the larger dough sections to fit deep 9 inch pie plate. Lightly spray inside of pie plate with butter flavor cooking spray. Place rolled dough into the plate and trim edge to measure about ½ inch beyond the outer plate edge. Brush the surface of the crust with the additional vodka and then brush or sprinkle on the pie filling enhancer. Roll out the remaining large dough section. Cut into approximate 16 one-half inch wide long strips. Pour the filling into the crust. Cut thin slices of the cold butter and place on the peach filling. Lay 7 to 8 crust strips over the filling all going the same direction, spaced about ½ inch apart. Fold every-other strip back to the center and place a crust strip in the center of the pie, over half of the strips. Lay back down the folded crust strips and fold back the ones not folded back before, lay another crust strip down to form the criss-cross lattice. Continue until the lattice work is done over the entire pie. Cut strips off at the edge of the pie plate and fold the bottom crust edge over the lattice strip ends. Press together and flute edge as desired. Whip the egg with the milk and brush over the crust top and edge. Sprinkle on the Demerara or white sugar on the crust. Cover the fluted edge with aluminum foil. Place on lower rack of oven and bake in pre-heated 400 degree oven for 10 minutes. Reduce heat to 375 degrees and bake additional 40 to 50 minutes until filling is bubbly and crust evenly browned. Cover top or remove crust edge foil as needed for even browning.
OPTIONAL TRIM: Roll out remaining dough. Cut out into desired shapes of stem, leaves and roll small pieces of dough into blueberry shapes. Brush with the egg wash and sprinkle with cinnamon on the stem, green on the leaves and a combination of blue, pink and purple to give fresh blueberry coloring. Assemble together to resemble a fresh stem of blueberries on a cookie sheet sprayed with cooking spray and bake in 375 degree oven for 7-10 minutes until lightly browned. Cool and place on the top of the pie to decorate.