Oregon Blackberry Pie
The hallmark of this summertime showstopper is the sturdy blackberry filling. But getting it right wasn’t as easy as pie.
Why This Recipe Works
The hallmark of Oregon blackberry pie (known to natives as marionberry pie) is its sturdy filling: no soupy, oozy slices here. Cornstarch seamlessly thickens our version so it retains its shape without disrupting the texture or flavor (tasters found tapioca pearls distracting, and they said that flour tasted raw). Just 5 tablespoons of cornstarch thickens the filling without turning it into Jell-O. We added sour cream to the all-butter pie dough (instead of just water) for extra richness. Plus, the acid in the sour cream inhibits gluten development, making the dough easy to roll and the baked crust tender. Instead of a full layer of dough on top, we opted for a lattice topping to show off the filling. The crust’s buttery flavor and ultraflaky texture complement the bright filling perfectly.
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