Recipe – Oregon Blackberry Pie

Recipe - Oregon Blackberry Pie

If you enjoy pie, then you haven’t lived until you try a slice of Oregon blackberry pie. While most locals throughout Oregon will know this is actually Marionberry pie, the flavor you’ll experience here is often called a taste of sunshine. Unlike other pies you’ve tried before, what makes this pie different is, (of course) the blackberries. The overall difference in pie texture is dramatically more stable and less runny than many other berry pies like it.

Basic recipe information

There are just a couple things to mention before getting started. You’ll want to make sure that your crust needs to chill for at least 1-hour when each half of the crust is premade. This helps to keep the butter that’s mixed into the flour doesn’t make the dough too mushy. This is why you start with chilled and cubed butter before you mix your flour together.

There is also tapioca pudding added to keep the filling from becoming too runny, so after your pie is baked and then cooled down, it will have just enough strength to hold all of your filling together and not spill everywhere when you slice into your Oregon blackberry pie.

Approximate prep time

This recipe takes only 30 minutes to prepare but could take slightly longer if you haven’t made an authentic cross-hatched pie crust before. You can always choose to make a mock cross-hatch that doesn’t take much effort to do if you lay vertical strips first and then add horizontal strips followed by a layer of the cream cheese crust topping.

Approximate bake time

This will take no more than 1-hour or so in a conventional kitchen oven. You’ll need to preheat your oven to 425 degrees Fahrenheit (220 C) and bake the finished pie for 15 minutes. After this, the temperature is reduced to 350 degrees Fahrenheit (180 C) and allowed to cook for 50 to 60 minutes more until the crust is golden brown.

Required equipment

  • 2 large mixing bowls
  • 1 small mixing bowl
  • 1 fork
  • 1 mixing spoon
  • 1 spatula
  • 1 pastry brush
  • 1 rolling pin
  • 1 pizza cutter (or knife)
  • 1 pie plate
  • 1 silicone pastry matt

Ingredients (in U.S. and Metric Measures)

For crust-

  • 2-cups (all-purpose) flour -(474ml)
  • cup chilled butter (whole butter) -(118.5ml)
  • 4 tablespoons ice water -(60ml)
  • 5 tablespoons shortening -(75ml)
  • 2 tablespoons lemon juice -(30ml)
  • 1 tablespoon sugar -(15ml)
  • 1 teaspoon salt -(5ml)

For filling-

  • 4 cups Marionberries (or fresh blackberries) -(948ml)
  • 1 pack cream cheese (8-ounces/ -(236.58ml)
  • 1 cup and 1 teaspoon sugar (divided in half) -(242ml)
  • 2 tablespoons with 2 teaspoons tapioca powder mix (quick mix) -(40ml)
  • cup sugar (confectioners) -(118.5ml)
  • 1 tablespoon lemon juice -(15ml)
  • 1 tablespoon whipping cream (or heavy cream) -(15ml)
  • teaspoon Almond extract -(2.5ml)
  • teaspoon Vanilla extract -(2.5ml)

Preparation and Directions

1. To start, you take a large bowl and start to add your dry ingredients first. This includes flour, salt, and sugar. Your butter is the next and should be chopped into cubes about the size of sugar cubes. It’s best when you chill your butter and keep it in the fridge until you’re ready to add this. Mix your lemon juice into the ice water and then add only half and start to use a fork to make the chilled butter turn into little pellets.

You’ll add the rest of the chilled lemon water to gauge the consistency of your dough. You can do a test to see how well it clumps in your hand when this is pressed together. After this, separate your dough mixture into two and cover each with plastic cling wrap. Place these two balls into the fridge for 10-minutes or until the next step.

2. Into the second large mixing bowl, add your sugar, tapioca, and lemon juice, and mix these together to make a damp mixture. You then add the freshly cleaned and dried berries into the bowl so you can coat them. Let these sit for 15 minutes while you preheat your oven to 425 degrees (220 C). Take your silicone pastry matt and powder it with some flour. This is where you form the base for your pie.

Use the rolling pin to form a dough (from one of the dough balls) that’s no thinner than 1/8 inches thick (0.3175cm) and use the rolling pin to transfer this to a 9-inch pie form. Carefully pick up the edges to insert the dough into the inside edges of your pie form. Place this into the fridge until you need it next. There’s no need to trim off the excess just yet.

3. Using your small bowl you can add your cream cheese. Make sure this cream cheese has become room temperature so it’s easier to mix. Add your confectioners’ sugar and the extracts and mix these until you have a nice creamy consistency. Use a spatula to scoop this into the larger bowl with your berries. Now mix and fold them together until they are both coated. This can now be scooped out and added into the pie form and leveled off.

4. The second dough ball is now flattened out the same way that your pie form crust was made. Using a finger as a width guide, you’ll use this to eyeball the lines that you’ll cut into the dough to make the lattice cross-hatch crust top. A pizza cutter can work, although you can use a kitchen knife just as easy to cut thin -inch strips. This should be enough to start covering your pie.

If you haven’t much skill for making a crosshatch pattern, you can watch this tutorial video to make a professional lattice pie. After this, you can trim off the excess to -inch and tuck this back under toward your pie rim edge. Fluting is just a matter of pinching these edges to get that classic wavy pie shape. Using any leftover cream from the berry bowl with a pastry brush, you can seal your lattice (instead of using egg whites) and sprinkle sugar over the top.

5. Now all you do is place this into your oven for 15 minutes. After this tie has passed, reduce the temperature to 350 degrees Fahrenheit (180 C) and allow your pie to cook for 50 to 60 minutes. You’ll know it’s ready when the crust is golden brown and you can see the filling is bubbling through the lattice. Then remove your pie and allow it to cool for at least 3 to 4 hours. This allows the tapioca mixture to gel properly so you get gooey but not drippy slices.

Slicing directions

Slice your pie right down the middle and repeat this by turning it 180 degrees. This makes it easier to make 8 complete slices that can be removed using a pie spatula. Each piece should be able to be removed with no spill-out since the filling will be partially gelled.

Servings

This pie will serve up to 8 people with even slices divided in your pie form.

How to serve

Place each slice of your Oregon blackberry pie onto decorative dessert plates and serve with an optional scoop of ice cream. This pie by itself really doesn’t need ice cream like you might ad with apple pie, but it does add a touch of class if you add a fruity blackberry sorbet.

THE BEST BLACKBERRY PIE RECIPE // LATTICE TOP 

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