Top | Oregon State Fair Winners - 2009

Marionberry Pie with Pate Brisee Pie Crust

(recipe, Oregon Raspberry and Blackberry Commision)


5th Place Marionberry Pie contest—Oregon State Fair 2009 Recipe by: Anonymous


    Pate Brisee Crust
    1. 2 cups all-purpose flour
    2. 1 tsp. fine sea salt
    3. 1 0.5 tsp. granulated sugar
    4. 1 cup unsalted butter chilled and cut into small pieces
    5. ¼ to ½ cup ice water
    6. Cookie cutter for top crust cut outs
    1. 4 cups Oregon Marionberries – fresh or frozen
    2. 2 Tbsp. small pearl tapioca pearls
    3. 1 pinch of sea salt
    4. ½ tsp. cinnamon
    5. ¾ cup granulated sugar
    6. 1 cup Marionberry Jam – (I use home canned Marionberry Jam- water bathed 10minutes. Using Ball method for Jam. Can use good quality store bought jam. )
    7. Edible glitter- can be found at cake decorating stores or online. May substitute other types of sugar sprinkles.
    8. 1 Egg white – slightly stirred up


      1. Combine flour, sugar and salt in food processor, using pulse a few times. Add butter and process until you see small pea size crumbs. It should take only about 5 seconds. When the machine is running add ice water in a slow stream through the feed tube. Now use pulse on the food processor a few times until the dough will hold together and is not too wet and sticky. Do not process more than 30 seconds. I dough is too dry add a bit more water and pulse again a couple times. Divide dough into 2 pieces and form into a disc. Wrap in plastic wrap and chill for at least one hour. Dough stores well in fridge and can be frozen for up to a month.
      2. Roll out 1 chilled crust to fit an 8 or 9-inch pie pan leaving at least ½ inch at edge. Cut away any excess from edges and tuck in dough to form a nice clean uniform edge. Flute edges for decorative effect. Roll our second crust and cut out enough shapes to cover the top of pie. Place top crust pieces on a flat tray covered with plastic wrap and keep in fridge until filling is prepared.
      1. Combine berries, tapioca, salt, cinnamon and jam in a large bowl and then pour into prepared piecrust. Add the chilled dough cutouts starting at outside edge working towards center so all the pieces over lap a little bit. Brush top with a beaten egg white. Sprinkle with white edible glitter.
      2. Bake filled pie in preheated 425-degree oven for 35-40 minutes. Check after 25 minutes in case you might need to turn the pie of cover the edges with foil to percent over browning. Cool completely before cutting.