Top | Oregon State Fair Winners - 2009

Marionberry Surprise Pie

(recipe, Oregon Raspberry and Blackberry Commision)


1st Place Marionberry Pie contest—Oregon State Fair 2009 Recipe by: Arlene Thorp Pastry for double crust 9” Pie (single baked crust plus top baked circle for top)


    Berry Filling
    1. 4 cups frozen Marionberries
    2. 1 cup sugar
    3. 3 Tbsp. corn starch
    4. 2 tsp. unflavored gelatin
    Cream Cheese “Surprise”
    1. ¼ cup milk
    2. 1½ tsp. unflavored gelatin
    3. 6 oz. cream cheese
    4. 1 Tbsp. sugar
    5. ½ tsp. vanilla
    Double Crust Pastry
    1. 2 cups flour
    2. ⅔ cup shortening
    3. 1 tsp. salt
    4. 4 Tbsp. water (will vary because of flour moisture, use what you need to make a dough that holds together)


      Berry Filling
      1. Thaw berries; drain juice into saucepan, combine sugar, cornstarch and gelatin. Stir dry ingredients into juice in saucepan, cook, stirring until boiling and thick. Add berries, shake pan and continue cooking until it returns to a boil, stir gently to keep berries whole. Set aside to cool.
      Cream Cheese “Surprise”
      1. Sprinkle gelatin on milk, let soften 5 minutes. Put in microwave to heat milk and dissolve gelatin (30 seconds). Combine all ingredients in a bowl and whip. Chill
      Double Crust Pastry
      1. Combine flour and salt in a large bowl, cut in shortening with pastry blender. Sprinkle water onto flour mix, while stirring until you have dough that will stick together but is not sticky. Gather half of the dough into a round ball, Place on floured surface and roll to a diameter 1 inch larger than pie pan. Place in pan, trim if needed, crimp edge prick with fork, and bake 20 minutes at 350 degrees.
      2. Garnish pastry for top: Gather remaining dough into a ball, roll out on floured surface. Cut and desired garnish, if desired, brush with milk and sprinkle with sugar for “glitter”.. Bake on a cookie sheet for 15 minutes or until tan.
      3. Cool baked shell, spread Cream Cheese Surprise in an even layer on bottom of shell. Top with Marionberry Filling. Top with pastry “garnish” and refrigerate until time to serve.