From now until Pie Day, we’re highlighting pie recipes which will be featured at the 11th Annual Pies on Parade Tour on January 25th. While National Pie Day is celebrated each year on January 23rd, the annual Pies on Parade event always takes place on the closest Sunday to that date.
Why Pie? We think it’s America’s favorite winter comfort food, but better yet, it’s a wonderful way to raise important funds for the Area Interfaith Outreach (AIO) Food Pantry. We know people love to eat pie on a chilly winter day, so what better way to raise funds so others can eat pie than by holding a big Pie-A-Thon from one end of Rockland to the other!
Each $30 Pies on Parade ticket follows the 3-4-5 formula: a $30 ticket translates to 3 meals a day for a family of 4 for 5 days! Since all proceeds from Pies on Parade are donated to the AIO Food Pantry, ticket holders can feel good knowing your day of pie-joyment will provide 60 meals to hungry families on Maine’s Midcoast. The Area Interfaith Outreach Center serves an average of 759 people each month, and 313 families. The Pies on Parade Tour is their largest fundraiser of the year. We hope you’ll purchase a ticket and help the cause. Simply call 207-596-6611 to order your ticket today. By doing so, you’ll provide 60 meals to needy families this year!
Berry Manor Inn serves up pie to guests 365 days a year. They are true pie gourmets. While the best way to try this pie is to enjoy it on the Pie Tour, here is the recipe if you wish to re-create it at home.
Berry Manor Inn Pie Mom’s Ally’s Blueberry Pie
Pie Crust (Ally’s version is a thinner, flakey pie crust)
1 ½ cups flour
½ cup Crisco shortening (8 Tbsp.)
5-7 Tbsp. cold water
In a medium sized bowl, work flour and shortening together into pea-size balls. Make a depression in the center of the flour mixture and add cold water one tablespoon at a time up to five. Mix and continue to add tablespoons of cold water until the dough forms an adhesive ball. Cover the ball with a damp paper towel and prepare the pie filling.
4 cups Maine blueberries, fresh or frozen
1 Tbsp. lemon juice
¾ cup sugar
2 Tbsp. flour
2 Tbsp. tapioca
Preheat oven to 400°. Place all ingredients into a medium sized bowl and mix well.
When ready to assemble the pie, divide the dough into even sized balls and roll out on a well-floured board. Add the desired filling and cover with the top crust, rolling the edges of the bottom crust over the top crust for a tight seal. Pinch the two crusts together around the circumference of the pie. Add four slits for vent holes or draw a season-specific decoration. Bake at 400° for 40 minutes or until crust is golden.