Name: Oregon’s Best Marionberry Pie
Prep time: 30 min
Cook time: 30 min
Yield: 8
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 -; 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 -; 1/2 cup confectioners' sugar -; 1/2 teaspoon almond extract -; 1/2 teaspoon vanilla extract -; 1 tablespoon heavy whipping cream -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Oregon’s Best Marionberry Pie

1. 2 cups all-purpose flour -

2. 1 tablespoon sugar -

3. 1 teaspoon salt -

4. 1/2 cup cold butter, cubed -

5. 5 tablespoons shortening -

6. 4 tablespoons ice water -

7. 2 tablespoons lemon juice -

8. Filling: -

9. 1 cup plus 1 teaspoon sugar, divided -

10. 2 tablespoons plus 2 teaspoons quick-cooking tapioca -

11. 1 tablespoon lemon juice -

12. 4 cups fresh Marionberries or blackberries -

13. 1 package (8 ounces) cream cheese, softened -

14. 1/2 cup confectioners' sugar -

15. 1/2 teaspoon almond extract -

16. 1/2 teaspoon vanilla extract -

17. 1 tablespoon heavy whipping cream -

How to cook deliciously - Oregon’s Best Marionberry Pie

1. Stage

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 half into a disk; cover and refrigerate 10 minutes.

2. Stage

Meanwhile, in a large bowl, mix 1 cup sugar with the 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 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.

3. Stage

In a small bowl, beat cream cheese, confectioners' sugar and extracts; spread over prepared crust. Top with berry mixture.

4. Stage

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.

5. Stage

Bake 15 minutes. Reduce oven setting to 350°; bake 50-60 minutes longer or until crust is golden brown and filling is bubbly. (Cover edge with foil during the last 15 minutes to prevent overbrowning if necessary.) Cool on a wire rack.