Anjou Bakerys Marionberry Pie Food

ANJOU BAKERY'S MARIONBERRY PIE

Anjou Bakery's Marionberry Pie image

At a little bakery in the eastern Cascades, you'll find this amazing pie, which has a shortbread-like crust and a Northwest berry filling.

Provided by wp

Time 4h45m

Number Of Ingredients 10

Ingredients

The crust
2 cups flour
2 1/2 tablespoons granulated sugar
1/4 teaspoon salt
14 tablespoons (1 3/4 sticks) cold unsalted butter, cut into 2-tbsp. chunks
The filling
1/4 cup cornstarch
1 cup granulated sugar
1 3/4 pounds (6 1/2 cups) fresh or frozen marionberries or other blackberries (for frozen, measure, thaw until somewhat softened, and use all juices)
Coarse white sparkling sugar*

Steps:

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.
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. Chill 15 minutes.
Roll remaining dough into an 11-in. circle. With a cookie cutter, cut out as many shapes, such as squares, as needed to cover most of pie. Set cutouts on a baking sheet; chill 15 minutes.
Make 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.
*Find sparkling sugar with the baking supplies.
Note: Nutritional analysis is per serving.

Nutrition Facts : Calories 487, Carbohydrate 72, Cholesterol 53, Fat 21, Fiber 5.7, Protein 4.7, SaturatedFat 13, Sodium 77

NORTHWEST MARIONBERRY PIE

Northwest Marionberry Pie image

Marionberries are a sweet blackberry hybrid grown in the Northwest that make a perfect pie!

Provided by aijiesi

Categories Desserts Pies Fruit Pie Recipes

Time 2h5m

Yield 8

Number Of Ingredients 7

Ingredients

6 cups fresh marionberries
¾ cup white sugar
6 tablespoons all-purpose flour
1 tablespoon lemon juice
1 (15 ounce) package pastry for a 9-inch double crust pie
2 teaspoons water, or as needed
2 teaspoons sugar, or to taste

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.

Nutrition Facts : Calories 406.6 calories, Carbohydrate 60.2 g, Fat 16.3 g, Fiber 5.5 g, Protein 5.3 g, SaturatedFat 4 g, Sodium 258.7 mg, Sugar 26.3 g

KNOTT'S BERRY FARM BOYSENBERRY PIE

Knott's Berry Farm Boysenberry Pie image

Make and share this Knott's Berry Farm Boysenberry Pie recipe from Food.com.

Provided by Lavender Lynn

Categories Pie

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

7 1/2 ounces water
6 1/2 ounces granulated sugar
1 dash salt
1 tablespoon corn syrup
1 teaspoon lemon juice
3 tablespoons cornstarch
2 ounces water
1 (16 ounce) bag frozen boysenberries, Do Not Thaw
2 crust pie shells

Steps:

In a saucepan, combine water, sugar, salt, corn syrup and lemon juice. Bring to a boil.
Combine cornstarch and water. Blend thoroughly.Add frozen boysenberries.
Pour both mixtures into unbaked 9 inch pie crust. Cover with second top crust and seal well around the edges. Make several slashes in the top to release steam.
Bake in a preheated 400 degree F oven for 40 minutes until top is golden brown. Cool on a rack.

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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.
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.
Roll remaining dough into an 11-in. circle. With a cookie cutter, cut out as many shapes, such as squares, as needed to cover most of pie. Set cutouts on a baking sheet; chill 15 minutes.
Make filling: Stir together cornstarch and granulated sugar in a large bowl. Add berries with juices and toss to coat. Arrange evenly in pie shell.
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