Who doesn’t love a little competition?

This pie-a-week thing has been going on for 33 weeks now, and most everyone I know is either following along, or curious to know what this week’s pie will be. Everyone is quick to tell me their favorite flavor, and that they’d be available to receive a pie at any time. I appreciate that, you guys! Throughout the course of the this year SEVERAL people have also told me about the First Lady of Missouri’s pie contest at the state fair, and that I should enter. Well, I figured if there ever was a time to enter a pie contest, it would definitely be now. I’ve kind of had a lot of practice lately!

So, the day before we packed up and left for a week in NYC, I baked a Sour Cream Blueberry Pie, wrapped it up nice and tight, and headed to the fair. The pie contest is a ”time-honored Missouri State Fair tradition,” and I’m pretty sure most of the entrants bring a pie every year. The competition was serious. 48 pies lined up around the panel of judges who sat at table and sampled the pies, one by one, making notes and scoring each pie. When the winners were announced I didn’t make the list, but I’m pretty sure my pie hung right in there. And, I did see Governor Nixon give my pie an approving nod.


Sour Cream Blueberry Pie


Pastry for single-crust pie (9 inches)
4 cups of fresh blueberries
1 cup sugar
1 cup sour cream
3 egg yolks
1/4 cup flour 
1 teaspoon vanilla extract
1/2 cup flour
1/2 cup packed brown sugar
1/4 cup sugar
3 tablespoons chopped pecans
1 teaspoon ground cinnamon
1/4 cup cold butter, cubed
Line a 9-in. pie plate with pastry; trim and flute edges. Fill the crust with the fresh blueberries.  In a small bowl, whisk the sugar, sour cream, egg yolks, flour and vanilla. Pour over the blueberries. Bake at 425° for 30 minutes. Meanwhile, in a small bowl, combine the flour, sugars, pecans and cinnamon. Cut in butter until crumbly; sprinkle over pie. Bake for 15-20 minutes or until a knife inserted in the center comes out clean and topping is golden brown. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool completely on a wire rack for 3 hours before serving. Store in the refrigerator. 
:: Carrie ::