{"id":26934,"date":"2014-07-20T17:20:28","date_gmt":"2014-07-21T00:20:28","guid":{"rendered":"http:\/\/goodlifevancouver.com\/?p=26934"},"modified":"2026-09-30T16:18:20","modified_gmt":"2026-09-30T23:18:20","slug":"vancouver-farmers-market-berry-pie-contest","status":"publish","type":"post","link":"https:\/\/goodlifevancouver.com\/staging\/2138\/vancouver-farmers-market-berry-pie-contest\/","title":{"rendered":"Vancouver Farmers Market Berry Pie Contest and Berry Festival"},"content":{"rendered":"
\"The<\/a>
The Last Crumb Buttermilk Berry Pie<\/figcaption><\/figure>\n

At Wednesday July 16th Main Street Farmers Market I ate nine different pies as part of the judging for the Berry Festival Pie Baking Contest. Did I feel a bit sick after? Well yes, but I am a pro so even if the pie was awesome I only took a bite. Except for one – The Last Crumb Buttermilk \u00a0Berry Pie. This pie was amazing and I ate it ALL! I’ve included the recipe below as well and it seems I wasn’t the only one who thought it a worthy entry as the pie took first place.<\/p>\n

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Berry Festival Fresh Berries<\/figcaption><\/figure>\n

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\"IMG_5551\"<\/a>
Judging preparing!<\/figcaption><\/figure>\n
\"IMG_5552\"<\/a>
Second Place Pie – Wild BC Saskatoon and local BC Blueberry Pie with Lemon, thyme and honey by Kirk Switzer<\/figcaption><\/figure>\n
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3rd – Blueberry & Lavander Pie by Chef Enrick<\/figcaption><\/figure>\n

Winning RECIPE – Buttermilk Berry Chess Pie from The Last Crumb<\/a><\/p>\n

Crust:<\/strong>
\n150 g walnuts
\n150 g graham cracker crumbs
\n30 g honey
\n1 tbsp golden yellow sugar
\n1\/2 tsp cinnamon
\n58 g butter, melted
\npinch of kosher salt
\nwhite chocolate
\nFilling:<\/strong>
\n3 eggs
\n200 g sugar
\n1 1\/2 cups buttermilk
\n2 tbsp flour
\n75 g butter, melted
\n1 tsp vanilla
\n1\/8 tsp cinnamon
\npinch of kosher salt
\n2 cups mixed fresh local berries
\ncoarse sugar to cover surface
\nMethod:<\/strong>
\nCombine the walnuts and the graham cracker crumbs in the bowl of a food processor\u00a0and pulse until the walnuts are the size of oat flakes. Add the golden yellow sugar, salt and\u00a0cinnamon and pulse to combine. Add the honey and the melted butter and pulse to moisten the\u00a0crumbs.
\nPour the mixture into a 10\u201d pie plate or a 9\u201d fluted deep dish tart pan with a removable\u00a0bottom. Press the mixture into the bottom and sides of pan; making sure to evenly distribute the\u00a0crumbs. Bake for 10 minutes at 350 degrees. Allow to cool completely. Melt some white\u00a0chocolate in the microwave and brush over the sides and bottom of crust to create a moisture\u00a0barrier for the custard. Set aside.
\nFor the custard; combine the eggs and sugar and beat until the mixture is thick and very\u00a0light-coloured using a stand or hand mixer. Beat in the flour, buttermilk, cinnamon, vanilla, and\u00a0melted butter. Add the berries to the empty crust. Pour the custard into the waiting shell and give\u00a0it a stir to distribute the berries. Bake at 350 degrees for 30-40minutes or until the custard is set\u00a0in the centre but still a little wobbly.
\nSet the pie aside and allow to cool completely. Refrigerate the pie overnight to set completely.
\nBefore serving sprinkle the top of the pie evenly with coarse sugar. Using a small blowtorch or the preheated broiler in your oven melt the sugar until it caramelizes. Be very careful to watch the sugar if it is in the broiler, once it starts to caramelize it will go quickly and can burn instead.<\/p>\n