Marionberry Pie Recipes

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:

• Filling:Bring jam and lemon zest to a boil in a small saucepan, and cook, stirring, until jam is dissolved, about 5 minutes. Remove from heat, and stir in lemon juice. Whisk 2 teaspoons water into cornstarch in a small bowl, and stir into hot jam mixture. Let cool to room temperature, about 1 hour. Discard zest.
• Preheat oven to 400 degrees. Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Fit into a 9-inch pie plate, and trim edge of dough to rim. Roll out remaining disk of dough into a 12-inch round. Using a 3/4-inch round cookie cutter (from a cookie cutter set), cut out circles from dough, leaving about 1 inch between each hole and a 3-inch border of solid dough around perimeter. Transfer dough to a parchment-lined baking sheet, and refrigerate, along with dough in pie plate, until firm, about 1 hour.
• Pour filling into crust. Place top crust over filling, and trim excess, leaving a 1/2-inch overhang. Fold under bottom crust. Press to seal, and crimp to form a scalloped edge. Beat together egg and remaining teaspoon water, and brush top of pie with egg wash. Bake pie 15 minutes. Reduce oven temperature to 350 degrees, and bake until golden brown and bubbling through holes, 25 to 30 minutes. Let cool completely on a wire rack, about 2 hours.

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.

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." :)

EASY BERRY PIE WITH FROZEN BERRIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 9-inch pie plate with 1 of the pie crusts.
• Combine berries, sugar, cornstarch, liqueur, and lemon juice in a large saucepan over medium heat. Stir occasionally as berries thaw and the mixture thickens, 10 to 15 minutes. Remove from heat when it reaches the consistency of a runny jam or a sundae fruit topping.
• Pour the mixture into the pie crust. Moisten the edge of the crust with cold water, top with the second crust, and seal by pinching. Poke at least 3 holes in the top crust.
• Whip half-and-half and egg yolk together in a bowl with a fork. Brush over pie crust. Place pie on a baking sheet.
• Bake in the preheated oven until crust is golden, 20 to 25 minutes. Allow to cool so filling becomes solid, about 1 hour.