Waterbury pie baking contestant demonstrates berry fillings - WCAX.COM Local Vermont News, Weather and Sports-

Waterbury pie baking contestant demonstrates berry fillings

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Waterbury is celebrating Independence Day early. The town's "Not Quite Independence Day" celebration is Friday, June 28 and Saturday, June 29. 

One of the featured events is a berry pie baking contest. Last year's second runner up Harriot Grenier is coming back to win it all. And Waterbury Police Chief Joby Feccia tells us the importance of the competition.

Click here to find out how to compete in this year's contest.

Strawberry Pie Recipe

Prepare pie crust and put in a pie plate. Bake at 375 degrees Farenheit until lightly browned.



1 cup water

1 cup sugar

4 Tablespoons cornstarch

4 Tablespoons karo syrup

Dash of salt

Red food coloring

Combine ingredients and cook over medium heat until thick. Cool

Slice fresh strawberries to cover the bottom of the cooked pie crust.

Remove hulls and set whole strawberries stem side down on sliced berries so the pie is full of whole strawberries.

Spoon glaze over the berries and refrigerate pie until ready to servce.

Garnish with whipped cream.

Blackberry Pie Recipe

Prepare pie crust for two crusts.

2 cups all purpose flour

2/3 cup Crisco

Dash of salt

1/3 cup cold water

Using two knives cut the shortening into the flour until it crumbles. Add cold water until dough forms a ball and can be handled. Cut ball in half and roll out bottom crust. Line pie plate with pie crust.


Mix 3 cups of black berries (may be frozen) with 3/4 cup of sugar, 1/4 cup minute tapioca, dash of salt, 1/2 teaspoon cinnamon. Mix to coat the berries and pour into pie crust. Dot the top of the berries with 1 teaspoon of butter.

Roll out top curst. Cut steam vents into the crust then set on top of the berries. Wet the edge of the bottom crust with water, trim excess crust to make a smooth edge and crimp the edges together.

Set pie on a cookie sheet to catch any berry juice that might run over the edge.

Bake in a 400 degree Farenheit oven for 30 minutes, then reduce heat to 350 degrees Farenheit and bake until crust is golden brown and juice is slowly bubbling.

Remove from oven and let cool before serving.

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