Oregon Marionberry Deep Dish Pie Recipes

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OREGON'S BEST MARIONBERRY PIE

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

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 8 servings.

Number Of Ingredients 17



Oregon's Best Marionberry Pie image

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.

Nutrition Facts : Calories 572 calories, Fat 30g fat (15g saturated fat), Cholesterol 61mg cholesterol, Sodium 478mg sodium, Carbohydrate 71g carbohydrate (39g sugars, Fiber 4g fiber), Protein 6g protein.

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

NORTHWEST MARIONBERRY PIE

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



Northwest Marionberry Pie image

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

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

ANJOU BAKERY'S (MARION)BERRY PIE

Printed in the July 2011 issue of Sunset Magazine. If marionberries are unavailable, use blackberries although other berries will work: raspberry, strawberry, blueberry, etc. I was very lucky to have heirloom organic 'black cap' raspberries on hand to test in this pie recipe. There weren't enough of the 'black caps' to make a full pie though and I ended up baking a mini-pie. Note: For {{frozen}} berries, measure, thaw until somewhat softened, and use all juices.

Provided by COOKGIRl

Categories     Dessert

Time 1h5m

Yield 1 9-inch pie

Number Of Ingredients 8



Anjou Bakery's (Marion)berry Pie image

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.

2 cups flour
2 1/2 tablespoons granulated sugar
1/4 teaspoon salt
14 tablespoons cold unsalted butter, cut into 2-tbsp . chunks
1/4 cup cornstarch (I used the latter) or 1/4 cup arrowroot (I used the latter)
1 cup granulated sugar
1 3/4 lbs fresh marionberries (Or substitute, read recipe intro.) or 1 3/4 lbs frozen marionberries
coarse sugar, for sprinkling (I used raw sugar aka turbinado)

OREGON MARION BERRY COBBLER

Make and share this Oregon Marion Berry Cobbler recipe from Food.com.

Provided by littlewoodbird

Categories     Dessert

Time 50m

Yield 1 casserole, 6 serving(s)

Number Of Ingredients 13



Oregon Marion Berry Cobbler image

Steps:

  • 1. Preheat oven to 350F/180C/4.
  • 2. Topping: Mix butter + sugar until fluffy. Add in other ingredients.
  • 3. Filling: mix berries with other filling ingredients.
  • 4. Pour into baking dish + spoon butter dots over berry mixture. Spoon dollops of topping over berry mix.
  • 5. Bake for 40 minutes or until golden.

Nutrition Facts : Calories 465.1, Fat 20.2, SaturatedFat 12.7, Cholesterol 53.7, Sodium 364.8, Carbohydrate 70.2, Fiber 0.6, Sugar 50.2, Protein 3

1/2 cup butter
1/2 cup sugar
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
3 pints fresh marionberries
1 cup sugar
2 tablespoons cornstarch
1/4 teaspoon cornstarch
1/4 teaspoon nutmeg
2 tablespoons lemon juice
2 tablespoons butter

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