A National Champion Pie Baker Shares her Recipe for Blueberry Pecan Streusel Crostata with Cold Cream

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IMG_9976Nicole Mournian is a pie savant. She swept Good Food’s 4th Annual Pie Contest last year winning four out of seven blue ribbons. She was inspired by her win to take her expertise on the road to the 2013 American Pie Competition in Orlando, Florida.

For months she tirelessly tested recipes at Gjelina Take Away where she is the General Manager. During that time she and two co-workers launched a Kickstarter campaign to gain funds for a documentary called Pie Fidelity. The trio traveled through the American South in a black 15-passenger van with a Breville toaster oven and a camera in the back. They met pie bakers, ate pie and searched for the answers to important questions, like why is it that everyone’s grandma makes the best pie?

Here is their Kickstarter video pitch:

The thing about the National Pie Contest is that no one ever wins their first time. Well…that is unless you’re Nicole Mournian. Despite the contest’s hydrogenated bias (they are sponsored by Crisco and Pillsbury) Nicole’s all-butter apple pie won a blue ribbon in the “Perfect Pie” category for technical perfection.

So what does all this have to do with a Blueberry Pecan Streusel Crostata with Cold Cream? The crostata is now on offer at Gjelina Take Away. It’s inspired by the Pie Fidelity crew’s pit stop at Pie Lab in Greensboro, Alabama. There Mournian tasted a blueberry crumble pie with cold cream poured over it. She combines the Southern pecan with California blueberries in this road-trip inspired recipe.