I believe Oregon Marionberries make about the best berry pie in the world!

Oregon’s Best Marionberry Pie is a delicious and iconic dessert that showcases the flavorful marionberries, a type of blackberry known for its sweet and tart taste. Marionberries are native to Oregon and are highly regarded for their exceptional quality and flavor.

Marionberries were developed in Oregon in the 1950s by a USDA breeder named George F. Waldo. The berry is a cross between two blackberry varieties, the Chehalem and Olallie. Named after Marion County in Oregon, where they were first cultivated, marionberries quickly gained popularity for their rich, juicy, and aromatic characteristics.

The pie made with marionberries became an Oregon classic, celebrated for its vibrant purple color and luscious taste. Oregonians take great pride in their marionberry pies, considering them a symbol of the state’s agricultural excellence.

PREP: 30 MIN.

BAKE: 65 MIN. + COOLING

MAKES: 8 SERVINGS

INGREDIENTS

• 2 cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• ½ cup cold butter, cubed
• 5 tablespoons shortening
• 4 tablespoons ice water
• 2 tablespoons lemon juice

FOR 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

CREAM CHEESE LAYER:

• 1 package (8 ounces) cream cheese, softened
• ½ cup confectioners’ sugar
• ½ teaspoon almond extract
• ½ teaspoon vanilla extract
• 1 tablespoon heavy whipping cream

INSTRUCTIONS

1. Prepare the pie crust:
   • In a large bowl, mix together the all-purpose flour, sugar, and salt.
   • Cut in the cold butter and shortening until the mixture becomes crumbly.
   • Gradually add the ice water and lemon juice, tossing with a fork until the dough holds together when pressed.
   • Divide the dough in half and shape each half into a disk. Wrap them in plastic wrap and chill for 10 minutes.
2. Prepare the filling:
   • In a large bowl, mix 1 cup of sugar, quick-cooking tapioca, and lemon juice.
   • Add the fresh marionberries or blackberries to the bowl and toss them to coat. Let the mixture stand for 15 minutes.
3. Preheat the oven and assemble the pie:
   • Preheat the oven to 425°F (220°C).
   • On a lightly floured surface, roll out one half of the pie crust dough into a ⅛-inch-thick circle. Transfer the rolled-out dough to a 9-inch pie plate and trim the edges to ½ inch beyond the rim of the plate.
4. Prepare the cream cheese layer:
   • In a small bowl, beat the softened cream cheese, confectioners’ sugar, almond extract, vanilla extract, and heavy whipping cream until smooth.
   • Spread the cream cheese mixture over the prepared crust in the pie plate.
5. Add the berry filling and lattice crust:
   • Pour the berry mixture over the cream cheese layer in the pie plate.
   • Roll out the remaining pie crust dough into a ⅛-inch-thick circle and cut it into ½-inch-wide strips.
   • Arrange the strips over the filling in a lattice pattern. Trim and seal the strips to the edge of the bottom pastry. Flute the edge of the pie crust.
   • Brush the lattice strips with cream and sprinkle the remaining teaspoon of sugar over them.
6. Bake and cool the pie:
   • Bake the pie in the preheated oven for 15 minutes.
   • Reduce the oven temperature to 350°F (175°C) and continue baking for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. If necessary, cover the edges with foil during the last 15 minutes to prevent overbrowning.
   • Once baked, cool the pie on a wire rack.

Enjoy a slice of Oregon’s Best Marionberry Pie, savoring the delightful combination of sweet, juicy marionberries and creamy cream cheese filling, all encased in a flaky, homemade crust. It’s a true taste of Oregon’s berry bounty.