Oregon Blackberry Pie

From Cook's Country | August/September 2016

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… read more

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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Serves 8

Be sure to rinse the berries and dry them thoroughly before using. Do not use frozen berries in this recipe. Freezing the butter for the dough for 15 minutes before processing it in step 1 is crucial to the flaky texture of this crust—do not skip this step. If working in a hot kitchen, refrigerate all the ingredients before making the dough. Plan ahead: The pie dough needs to chill for at least an hour before rolling. When brushing the lattice strips with egg wash, be sure to leave the ends of each strip unbrushed so the wash doesn’t impede the crimping process.

Ingredients

Detail sfs oregon blackberry pie 51
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