Oregons Best Marionberry Pie Recipes

NORTHWEST MARIONBERRY PIE

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Mix marionberries, 3/4 cup sugar, flour, and lemon juice together in a large bowl until well-combined.
• Fit the bottom of a 9-inch pie plate with 1 pie crust. Pour in marionberry mixture. Cover with second crust; crimp edges to seal. Brush pie lightly with water. Sprinkle 2 teaspoons sugar on top. Cut four to eight 1-inch slits in the top crust with a knife.
• Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until crust is golden, 45 to 50 minutes more. Let cool completely before serving, about 1 hour.

MARIONBERRY PIE

Steps:

• Prepare the pie crust and shape half of the dough into a pie plate. Slice the other half into strips and cover both with plastic wrap and place in the fridge.
• Preheat the oven to 375 degrees. Blind bake the bottom crust (see note).
• Add the fruit, sugar and pectin into a saucepan and gently, using a rubber spatula, fold the berries in. Start with only 1/2 cup sugar, but if your berries are extra tart you should add more sugar, 1 tablespoon at a time. Turn the heat to medium low and cook until the berries are releasing their juices and beginning to thicken. Only stir occasionally as you don't want to break up the fruit and turn it into jam.
• Add the hot fruit mixture directly into the pie crust. Place strips across the pie and then lift up one end of every other strip and lay a new strip across the other way. Now, repeat but with the other strips that were not originally lifted up. Continue until you're halfway across the pie then turn the pie around and repeat from the other side to make a lattice across the entire pie.
• Whisk together the egg and water and then brush the top of the pie and immediately sprinkle with sugar.
• Bake the pie for 25 minutes then drape with a piece of tin foil and continue to bake for another 20-30 minutes, or until the filling is bubbly and the crust is golden brown.
• Remove from the oven and cool entirely on the counter. We prefer to let our pie rest over night as the filling will set up and not run. Refrigeration can make the filling sink and pull away from the crust.

OREGON MARIONBERRY DEEP-DISH PIE

Steps:

• 1. Roll one pastry disk to fit a deep dish pie pan with a bit of overhang. If you don't have a deep dish, a regular size is fine, you can cut back on the filling if needed. If your deep dish is large, then add another 2 c of berries and increase your thickening agent by about 1 Tblsp.
• 2. Gently fold the sugar and cornstarch into the berries and carefully mound them into your prepared pastry. Top the pie with the second crust. Fold the top crust edges under the bottom crust edges and seal as decoratively as you wish. Brush the top with a simple egg wash made with 1 egg and 1 Tblsp. of water. Sprinkle with sanding or granulated sugar if desired. Cut 4-5 small vents in the top.
• 3. Bake at 400 for about 40-45 mins. until filling is bubbling and crust is golden.
• 4. Serve warm with a nice spoonful of good vanilla ice cream. This is also great cold - as my father-in-law used to say, "we always had pie for breakfast on the farm." :)

OREGON'S BEST MARIONBERRY PIE

Steps:

• In a large bowl, mix flour, sugar and salt; cut in butter and shortening until crumbly. Gradually add ice water and lemon juice, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap and refrigerate 10 minutes., Meanwhile, in a large bowl, mix 1 cup sugar, tapioca and lemon juice. Add berries; toss to coat. Let stand 15 minutes. Preheat oven to 425°. On a lightly floured surface, roll 1 half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate., In a small bowl, beat cream cheese, confectioners' sugar and extracts; spread over prepared crust. Top with berry mixture., Roll out remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Brush lattice strips with cream; sprinkle with remaining sugar., Bake 15 minutes. Reduce oven setting to 350°; bake 50-60 minutes longer or until crust is golden brown and filling is bubbly. (Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.) Cool on a wire rack.

MARIONBERRY PIE

Steps:

• Place one of the pie crusts in the bottom of a 9-inch pie pan. Flute the edges if you'd like.
• Combine marionberries, cornstarch, sugar, lemon juice, lemon zest and salt together in a bowl. Mix well.
• Spoon the marionberry mixture into the bottom pie crust.
• Cut the other pie crust into 12 strips. Lay 6 strips across the pie. Fold back every other strip. Lay one of the six remaining strips across the opposite way and fold back the strips to their original position. Repeat with the remaining strips.
• Brush the top of the pie with an egg/milk wash.
• Bake pie at 400 degrees for 60 - 80 minutes or until the filling is bubbly and the crust has browned. Remove from oven and allow to cool at least 30 minutes before slicing. Serve with vanilla ice cream if desired.