Oregon’S Best Marionberry Pie Recipe

Name: Oregon’S Best Marionberry Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 1 tablespoon sugar; 1 teaspoon salt; 1/2 cup cold butter, cubed; 5 tablespoons shortening; 4 tablespoons ice water; 2 tablespoons lemon juice; 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; 1/2 cup confectioners' sugar; 1/2 teaspoon almond extract; 1/2 teaspoon vanilla extract; 1 tablespoon heavy whipping cream

Servings: persons

2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1/2 cup cold butter, cubed
5 tablespoons shortening
4 tablespoons ice water
2 tablespoons lemon juice
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
1/2 cup confectioners' sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 tablespoon heavy whipping cream

1
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 in plastic. Refrigerate 10 minutes.
2
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 425u00b0. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate.
3
In a small bowl, beat cream cheese, confectioners' sugar and extracts; spread over prepared crust. Top with berry mixture.
4
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 pastry; flute edge. Brush lattice strips with cream; sprinkle with remaining sugar.
5
Bake 15 minutes. Reduce oven setting to 350u00b0; 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.

919

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups all-purpose flour, 1 tablespoon sugar, 1 teaspoon salt, 1/2 cup cold butter, cubed, and more.

Yes, Oregon’S Best Marionberry Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Oregon’S Best Marionberry Pie

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