July is marionberry season for Oregonians, which means one thing: marionberry everything. For us, this marionberry pie, plus a scoop of vanilla ice cream, is the top choice.
Instructions
1
Prep the pie dough
2
In a large bowl, whisk 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 to the mixture, tossing everything with a fork until the pie dough holds together when pressed. Divide the pie dough in half. Shape each half into a disk, then wrap each disk tightly in storage wrap and refrigerate for 10 minutes.
3
Make the marionberry filling
4
In a large bowl, stir together 1 cup of sugar with the quick-cooking tapioca and lemon juice. Add the marionberries and toss everything together to coat. Let the mixture stand for 15 minutes.
5
Roll out the first pie dough
6
Preheat the oven to 425°F. On a lightly floured surface, roll out one half of the dough to a 1/8-inch-thick circle. Transfer the pie crust to a 9-inch pie plate. Trim the crust to 1/2 inch beyond the rim of the plate. Editor’s Tip: I always save the pie dough scraps for the other half of the pie dough so I have more to work with.
7
Add the fillings
8
In a small bowl, use a hand mixer or stand mixer to beat the cream cheese, confectioners' sugar, almond extract and vanilla extract until combined. Use a mini offset spatula or the back of a spoon to spread the cream cheese filling over the prepared crust. Pour the marionberry mixture on top and smooth it out.
9
Arrange the lattice top
10
Roll out the remaining dough to a 1/8-inch-thick circle. Use a pizza cutter to cut the dough into 1/2-inch-wide strips. Arrange the strips over the filling in a lattice pie crust pattern. Trim and seal the strips to the edge of the bottom crust. Use your fingers to flute the edges. Brush the lattice strips with the heavy cream, and sprinkle the lattice with the remaining sugar. Editor’s Tip: Feel free to make the strips as thicker or smaller as you’d like and to cut them with a decorative cutter to give the strips a textured edge. You could also completely forgo the lattice crust for another decorative pie crust.
11
Bake the pie
12
Slide the pie into the oven and bake for 15 minutes. Without opening the oven door, reduce the oven setting to 350° and continue baking until the crust is golden brown and the filling is bubbly, 50 to 60 minutes. If the pie crust edge is browning too quickly, cover it with a pie crust shield during the last 15 minutes if necessary. Carefully remove the pie from the oven and cool it at room temperature on a wire rack.
