Entering a Pie Contest for the First Time (and the recipe)

Hi everyone welcome back!

If you were given 1000$ what would you do with it?

Over the course of my break I entered a “Bake Your Prize” contest put on by Tenderflake.

The idea of the contest was that you design the top of your pie as what you would do if you were given 1000$. After I graduate from my 2 year program, I would love to pursue a post-graduate opportunity that my college offers. There is an Advanced French Pastry Program run by George Brown and that is my dream. For one semester, you study french pastry in France, and you like and work in France doing whatever specialty you are interested in for a few months. For those that know me, they know how in love with pastry I am.

That being said, if I were to be given 1000$ I would put that straight towards my Post-Graduate education fund to send myself to France to study from the best of the best and be more inspired by what I love.

I decided to decorate a raspberry pie, with some of Paris’ iconic landmarks. It took me about 2 1/2 hours but it flew by. When I design intricate pies like this one, I become obsessed with creating and cutting the pie dough and I feel like I could do it forever.

Unfortunately, I did not win the Bake Your Prize contest by Tenderflake. I really was heartbroken at the time, I put in a lot of work and I had my hopes up for pursuing my dream. This was around Christmas time, and when I told some of my family about the contest, my aunt had a great perspective. There will be lots of contests like this. The best thing that came out of this contest was exposure of more of my designs and my love for pastry.

If Tenderflake hadn’t have put this contest on, I wouldn’t have looked deeper into the Post-Graduate program and I wouldn’t have created this pie that I am so incredibly proud of. Sometimes the point of these contests is to be inspired and to inspire others. Even though it was just a silly contest I learned a lot about what I care about, what I love and what drives me. I am naturally a competitive person, when given the opportunity to compete in anything I want to win. When I am put in a position to have the opportunity to win, I can create and do amazing things and I am very proud of myself for that.

I guess I realized that sometimes you can be your own inspiration and life will always give you opportunities to show how talented and passionate you are.

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After Baking (Photo by Grace Holyoke 2019)

Raspberry Pie

Ingredients:

For Flaky Pie Crust:

  • 4 ½ cups all-purpose flour
  • 1 ½ cups shortening (cold), cut into small chunks
  • 2 tsp salt
  • 2 Tbsp sugar
  • 6 oz very cold water

For Filling:

  • 4 cups fresh raspberries
  • juice of 1 lemon
  • 1/3 cup cornstarch
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1 egg yolk, slightly beaten with 1 tbsp warm water

Process

  1. Make the pie dough first. The dough can also be made days ahead of time and kept in the freezer.
  2. To make the dough, mix together the flour, salt and sugar in a large bowl. Add the cold shortening (I keep my shortening in the freezer for this purpose) and work mixture together with your fingertips until all the shortening has been worked into the dry ingredients. The mixture will feel like coarse sand.
  3. Add the water and mix until a dough forms then wrap up and keep in freezer until ready to use.
  4. For the filling, mix together raspberries, lemon juice, cornstarch, sugar and vanilla in bowl. Let sit while you roll out the pie dough.
  5. To assemble the pie, preheat the oven to 400 degrees. Take dough out of freezer and slice in half. Place other half back in the freezer. Divide that half into half again and roll out half on a lightly floured surface. Place pie dish on top and cut around dish (leaving an inch extra).
  6. Place dough gently in pie dish and prick all over with a fork. Place raspberry filling inside but be sure not to overfill. You may not use all of the filling!
  7. Now, take the rest of the dough and roll out thin again. Cut long one-inch wide strips of dough and weave onto the pie.
  8. Seal edges of pie and brush beaten egg yolk all over to give shine.
  9. Bake for 40 minutes or until golden brown. Let cool for 30 minutes before slicing.

 

Cheers everyone,

Grace Eveline

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