Nancy Brown entered the winning pie in this year’s pie baking contest at the Tioga County Fair. Here is her recipe.
Strawberry/Blueberry pie – A double piecrust recipe by Nancy Brown
Half should be used for the piecrust the other half is to be rolled out and use a star cookie cutter and cut out stars for garnish. Sprinkle a little sugar on the stars before baking. Bake at 450 degrees for 8 minutes.
2 cups flour
1 cup shortening
1 tsp. salt
5 to 7 tbsp. cold water
Preheat oven to 450
Bake for 10 to 12 minutes. Cool.
1 can (14 oz.) sweetened condensed milk (not evaporated)
1 tbsp. graded lemon peel
1/4 cup lemon juice
1 container (8 oz.) frozen whipped topping, thawed and divided
Whisk the milk, lemon peel and lemon juice together.
Fold in 1 1/2 cups of the whipped topping. Fill cooled pastry shell with mixture.
Top the custard with the cleaned, sliced strawberries and the cleaned blueberries.
Garnish with the remaining whipped topping and pastry stars. Enjoy!
2 pints strawberries, sliced
1 pint blue berries