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Community Corner

The Winning Pie Recipe 2010

The first place winner of the Beverly Hills Pie Bake shares her recipe.

Last week, Teri Hiles took first place honors at the city's annual pie contest sponsored by the Beverly Hills Farmers' Market. Hiles beat out 19 other contestants when her Blueberry Cream Pie took the $275 grand prize. She was also awarded an additional $100 for the "most beautiful" pie. As outlined in the official guidelines for the contest, only amateur cooks were permitted to apply. Hiles shares her winning pie recipe with Patch readers. Make sure to use the delicious organic blueberries from Forbidden Fruit Orchards, a regular seller at the farmers' market.  

Blueberry Cream Pie:
Recipe by Teri Hiles

Ingredients:
1 (9 inch) baked pie shell, 6 cups blueberries, ¾ cup water, 4 tablespoons cornstarch combined with
1 cup sugar, 1 tablespoon lemon juice, 9 ounces cream cheese, ¾ cup powdered sugar, 3 cups freshly whipped cream or whipped topping. 

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Directions:
Simmer 2 cups berries with the water for 3 or 4 minutes. Add combined sugar and cornstarch to the cooking fruit. Continue cooking until syrup is thick, stirring constantly. When about thickened, add lemon juice. Remove from heat and stir in remaining 4 cups berries. Set aside to cool. Combine cream cheese and powdered sugar. Beat until smooth. Fold whipped topping into the cream cheese mixture until mixed through. Spread cream cheese mixture in bottom of pie crust. Top with the cooled berry filling and chill overnight. Serve with whipped topping or whipped cream.

Pie Crust:
This recipe will make three medium-thickness 9-inch pie crusts (including tops). If you like a thicker crust, it will do 2 pies with tops. If you roll really thin, you can get 4.

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Ingredients: 
2 ¼ cups all-purpose flour, 
1 ¾ cups pastry flour, 1 ¾ cup butter or shortening,  1 tablespoon sugar, 2 teaspoons salt, 1 tablespoon vinegar, 1 egg, 1/2 cup cold water.

Instructions:
In a mixing bowl, mix flour, salt and sugar. Cut in butter until pea-sized lumps remain. In a separate bowl, beat vinegar, egg, and water. Add to flour/butter mixture and stir/mix just enough to make dough. Mixture will be sticky still. Separate into six pieces, cover each piece with plastic wrap and refrigerate for at least 15 minutes to an hour. Roll one piece into shape on a floured surface. Place into a pie dish and poke the bottom several times with a fork. Bake at 425 degrees until slightly browned.

Additional Notes: Dough can be refrigerated up to three days or frozen until ready to use.

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