Oregon’s Best Marionberry Pie is a true delight and a testament to the exceptional flavor of Marionberries, according to Frances Benthin from Scio, Oregon. The secret to this delectable berry pie lies in the use of fresh Marionberries, which are renowned for their rich, earthy, and tart flavor with a hint of sweetness. This beloved pie is a celebration of Oregon’s bountiful harvest of Marionberries, and its exceptional taste is sure to win the hearts of pie enthusiasts around the world.
INGREDIENTS:
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- ½ cup cold butter, cubed
- 5 tablespoons shortening
- 4 tablespoons ice water
- 2 tablespoons lemon juice
FILLING:
- 1 cup plus 1 teaspoon sugar, divided
- 2 tablespoons plus 2 teaspoons quick-cooking tapioca
- 1 tablespoon lemon juice
- 4 cups fresh Marionberries or blackberries
- 1 package (8 ounces) cream cheese, softened
- ½ cup confectioners’ sugar
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
- 1 tablespoon heavy whipping cream
PREPARATIONS:
- In a large bowl, mix flour, sugar, and salt. Cut in the cold butter and shortening until the mixture becomes crumbly. Gradually add ice water and lemon juice, tossing with a fork until the dough holds together when pressed. Divide the dough in half, shape each into a disk, and wrap them in plastic wrap. Chill the dough for 10 minutes.
- In the meantime, prepare the filling by mixing 1 cup sugar, quick-cooking tapioca, and lemon juice in a large bowl. Add the fresh Marionberries or blackberries and toss them to coat. Let the mixture stand for 15 minutes. Preheat the oven to 425°F.
- Roll out one half of the chilled dough on a lightly floured surface to form a thin circle of about ⅛-inch thickness. Transfer the rolled dough to a 9-inch pie plate. Trim the pastry to extend ½ inch beyond the rim of the plate.
- In a small bowl, beat the cream cheese, confectioners’ sugar, almond extract, and vanilla extract until well combined. Spread this cream cheese mixture over the prepared crust. Top it with the berry mixture.
- Roll out the remaining chilled dough into another thin circle and cut it into ½-inch-wide strips. Arrange the strips over the berry filling in a lattice pattern. Trim and seal the strips to the edge of the bottom pastry and flute the edge. Brush the lattice strips with heavy whipping cream and sprinkle the remaining sugar over them.
- Bake the pie in the preheated oven for 15 minutes. Reduce the oven temperature to 350°F and bake the pie for an additional 50-60 minutes or until the crust turns golden brown, and the filling is bubbling. If needed, cover the edges with foil during the last 15 minutes to prevent overbrowning. Once baked, allow the pie to cool on a wire rack.
YIELD: 8 servings
PREPARATION TIME: 30 minutes
SPECIAL INSTRUCTIONS:
- Chill the dough for 10 minutes before rolling it out to facilitate handling and achieve the desired texture.
TIPS:
- To enhance the presentation, serve a slice of Oregon’s Best Marionberry Pie with a dollop of whipped cream or a scoop of vanilla ice cream.
In conclusion, Oregon’s Best Marionberry Pie is a delectable and cherished dessert that showcases the exceptional flavor of Marionberries, named after Marion County, Oregon, where they were developed. This delightful pie, loved and praised by Frances Benthin from Scio, Oregon, pays tribute to the rich, earthy, and tart taste of Marionberries, which are exclusively grown in Oregon.
The recipe commences with a carefully prepared pie crust made by combining all-purpose flour, sugar, salt, cold butter, and shortening. The dough is then rolled out, divided into two disks, and chilled for ease of handling.
The filling is a celebration of the magnificent Marionberries, mixed with sugar, quick-cooking tapioca, and lemon juice. Once the berry mixture has absorbed the flavors, it is spread over a layer of cream cheese mixture on the prepared crust.
The pie is crowned with another layer of dough, cut into strips, and arranged in a beautiful lattice pattern. The pie is then brushed with heavy whipping cream and sprinkled with sugar to enhance the appearance and taste.
Baked to perfection, the pie emerges from the oven with a golden-brown crust and a bubbling, flavorful filling. A slice of Oregon’s Best Marionberry Pie, served with a dollop of whipped cream or a scoop of vanilla ice cream, is a true delight for dessert enthusiasts.
The Marionberry, a cross between Chehalem and Olallieberry blackberries, is a gem in Oregon’s culinary landscape. Named after Marion County, Oregon, where it was developed, the Marionberry stands out for its exceptional taste and exclusive growth in the region.
So, indulge in the delights of Oregon’s Best Marionberry Pie, savoring the rich, earthy, and tart flavor that has made it a favorite among pie lovers worldwide.
