Northwest Marionberry Pie Food

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:

• 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.

NORTHWEST MARIONBERRY PIE

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.

ANJOU BAKERY'S (MARION)BERRY PIE

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.