OREGON'S BEST MARIONBERRY PIE
I believe Oregon marionberries make about the best berry pie in the world. And when you add some cream cheese and flavorings, you'll be making the best even better! -Frances Benthin, Scio, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 8 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 572 calories, Fat 30g fat (15g saturated fat), Cholesterol 61mg cholesterol, Sodium 478mg sodium, Carbohydrate 71g carbohydrate (39g sugars, Fiber 4g fiber), Protein 6g protein.
OREGON MARIONBERRY DEEP-DISH PIE
Love these berries! Marionberries were first created in Marion County, Oregon-a hybrid of caneberries, similar in its dark color to that of a blackberry, but more the size of a loganberry. I confess to always aspiring to improve my pie-making skills, but when it comes to marionberries,every pie is a star. All this needs are some...
Provided by Sheryl Faulkner
Categories Pies
Time 55m
Number Of Ingredients 4
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." :)
MARIONBERRY PIE
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Time 4h35m
Yield Makes one 9-inch pie
Number Of Ingredients 7
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.
ANJOU BAKERY'S (MARION)BERRY PIE
Printed in the July 2011 issue of Sunset Magazine. If marionberries are unavailable, use blackberries although other berries will work: raspberry, strawberry, blueberry, etc. I was very lucky to have heirloom organic 'black cap' raspberries on hand to test in this pie recipe. There weren't enough of the 'black caps' to make a full pie though and I ended up baking a mini-pie. Note: For {{frozen}} berries, measure, thaw until somewhat softened, and use all juices.
Provided by COOKGIRl
Categories Dessert
Time 1h5m
Yield 1 9-inch pie
Number Of Ingredients 8
Steps:
- Crust: Combine dry ingredients in a stand mixer. Add butter and beat with paddle attachment on low speed, scraping bowl as needed, until pieces are raisin-size. Note: it was easier for me to use a food processor for this step.
- With mixer still on low speed, drizzle in 1 tablespoons ice water; beat until pastry comes together, 1 1/2 to 3 minutes. Form 1 1/4 cups into a disk and the rest into a smaller disk.
- Preheat oven to 375° with rack on bottom rung.
- On a lightly floured board, roll larger disk into a 12-in. circle. Loosen with a long metal spatula, gently roll around a rolling pin, then unroll into a 9-in. pie pan (if dough cracks, press back together).
- Fold edge under, so it's flush with pan rim, then crimp.
- Roll remaining dough into an 11-in. circle. With a cookie cutter, cut out enough shapes such as squares to cover most of pie. Set cutouts on a baking sheet; chill crust and cutout in the refrigerator for 15 minutes.
- Pie Filling: Stir together cornstarch and granulated sugar in a large bowl. Add berries with juices and toss to coat.
- Arrange evenly in pie shell. Lightly brush pastry cutouts with water and sprinkle with coarse sugar. Arrange cutouts over filling.
- Bake pie until filling bubbles and pastry is golden in center, 55 to 60 minutes (up to 1 1/2 hours if berries were frozen); if edge starts to get dark, cover with foil, and if pie starts to bubble over, put a rimmed pan underneath it.
- Let cool on a rack to room temperature, at least 3 hours.
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- Make crust: Combine dry ingredients in a stand mixer. Add butter and beat with paddle attachment on low speed, scraping bowl as needed, until pieces are raisin-size. With mixer still on low speed, drizzle in 1 tbsp. ice water; beat until pastry comes together, 1 1/2 to 3 minutes. Form 1 1/4 cups into a disk and the rest into a smaller disk.
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