State Fair-winning blueberry rhubarb strawberry pie

The Gold Medal Flour Best Pie Contest celebrates the best in home baking. It’s held exclusively at the Minnesota State Fair and 5 other fairs across the country. Try this award-winning pie and find an entire recipe collection at

Blueberry Rhubarb Strawberry Pie
This is an award-winning recipe developed by Fay Peterson of Apple Valley, Best Overall Pie, Best Mixed Fruit Pie, Gold Medal Flour Best Baker Award Winner, 2014 Minnesota State Fair.

3 cups Gold Medal all-purpose flour (+ extra for rolling out dough)
1 teaspoon salt
2 teaspoon sugar + extra for sprinkling on top
1 cup vegetable shortening
1 egg
1 tablespoon white vinegar
5-6 tablespoons cold water

2 cups fresh blueberries
3/4 cup chopped fresh rhubarb or frozen, thawed, drained (1/2-inch pieces)
3/4 cup sliced fresh strawberries (1/4-inch thick)
1 cup sugar
1/3 cup flour
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
Dash of salt (1/16 teaspoon)
2 tablespoons butter, cut into thin pats

In large bowl, combine flour, salt, and sugar. Using a pastry blender, cut in shortening until the mixture is crumbly or crumbs are the size of a pea. In a two-cup glass measuring cup (or bowl), beat egg, vinegar, and cold water. Slowly add to flour mixture, tossing and stirring with a fork until liquid is absorbed, being careful not to over-mix. Divide dough in thirds and form each into a disk. Freeze or refrigerate one for later use. Roll out one portion on lightly floured surface into a circle large enough to fill a 9-inch pie plate (stoneware or glass are Fay’s preferences) with an 1/4-inch overhang (so about 12-inches). Press into plate, leaving extra crust around the edges.

In medium bowl, mix sugar, flour, vanilla, cinnamon, and salt; set aside. In large bowl, combine blueberries, rhubarb, and strawberries. Add the sugar mixture to the berries and gently toss to combine. Place in prepared bottom crust. Add pats of butter on top.

Roll out second pie crust (on lightly floured surface) into a circle large enough to fit as a top crust with overhang (about 11 inches) and place on top of filling. Tuck top edges under bottom crust edges and crimp. Slice air vents on top. Sprinkle sugar on top. Bake at 350 degrees F or 1 hour, or until bubbling. Keep an eye on oven and cover edges if needed to prevent overbrowning. Let pie completely cool before slicing and serving.