This Blue Ribbon Mixed Fruit Pie is a Minnesota State Fair award-winning recipe made with fresh blueberries, rhubarb, and strawberries. Recipe credit goes to Faye Peterson, who won best overall pie with it in 2014.

Best Pie at the Fair

The judges, a panel of food science professionals, chose the top pie based on appearance/color, texture/internal appearance, and flavor/aroma. In other words, it is all about execution…as in pie baking perfection:

• A filling with excellent viscosity. (I love that word by the way; referring it its thickness.)
• Fantastic flavor.
• Perfectly browned on top.
• And no soggy bottom!

Faye says this pie crust recipe, handed down from her mother, is more durable and fool-proof than most. She says this comes from using vinegar, egg, and shortening. Our tasters referred to the crust as “flaky yet firm” and “a perfect compliment to the rich, fruity filling.”

If you’re someone intimidated by home-made pie crusts, give this one a try. We found it forgiving and, so delicious!  You can make the crust ahead and refrigerate or even freeze it. Just bring it back to room temperature before rolling it out. Note: the pie crust recipe is for three crusts, so you will have one extra to make a cream pie, meringue, or some other one-crust pie. You can never have too much pie dough around. Am I right?!

Pro Tip

Using fresh blueberries, rhubarb, and strawberries is best. However, if that’s not an option, thaw and drain your frozen fruits and use the same portions: 2 cups blueberries and 3/4 cup each rhubarb and strawberries.

Bake Your Best

With the state fair season just around the corner and July being peak blueberry season, now is the perfect time to make this award-winning Blue Ribbon Mixed Fruit Pie. Plus, it’s a great practice run if you’re registered for 2021 Minnesota State Fair baking competitions a.k.a. Blue Ribbon Baking Day.

Hint Hint! There is a Best Fruit Pie Contest with $175 in prizes. Register by August 10, 4:30pm. Open to Minnesota residents only.

Enjoy & Good Luck!

-Cyndi

Note: This is an edited re-post from our sister website, StateFairRecipes.com