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
- 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
- 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 wrap. 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 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.
- 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 pastry; 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. Yield: 8 servings.
Originally published as Oregon's Best Marionberry Pie in Taste of Home Recipes Across America 2013, p462
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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