North America · Volume 37, The Market, the Truck and the Tide
Willamette Valley marionberry pie
Willamette Valley, Oregon, United States
An illustration of the dish, not a photograph of it cooked.
- Time
- Not statedNo source states a time and the atlas has too few comparable dishes to estimate one.
- Reviewed
- Not yet reviewed from inside the tradition
- Cooked
- Not yet cooked and reported
As tradition built it
Willamette Valley marionberry pie
Standard American double-crust convention, not a single named bakery's recipe
Ingredients
For the pastry
- 2 1/2 cups flour
- 1 cup cold, cubed butter
- a generous pinch salt
- 6 to 8 tbsp, added a tablespoon at a time iced water, a tablespoon at a time
For the filling
- 6 cups marionberries
- 3/4 cup sugar
- 1/4 cup cornstarch
- a squeeze squeeze of lemon juice
- 1 egg, beaten egg wash
Method
- Make the pastry: bring the flour, cold cubed butter and salt together with iced water a tablespoon at a time until it just holds, chilled at least an hour before rolling.
- Toss the marionberries with sugar, cornstarch and a squeeze of lemon juice.
- Pile the filling into the bottom crust, top with a full or lattice top crust, egg-wash.
- Bake at around 200°C for the first twenty minutes to set the crust, then lower to around 180°C for a further thirty to forty minutes until the filling bubbles thickly through any vents.
Notes
Horticulturist George F. Waldo crossed the 'Chehalem' and 'Olallie' berries in 1945 at Oregon State University, releasing the marionberry commercially in 1956.
No single named Oregon bakery's proprietary recipe with exact quantities was found, so the pie is given at standard American double-crust convention.
What a modern chef changes
Concentrated fruit and steady Egg heat
Ingredients
- marionberries, for dehydrating
Method
- Dehydrate a portion of the marionberries separately before folding them through the fresh remainder, concentrating their flavour into the filling without adding the extra liquid a wholly fresh filling releases as it bakes.
- Bake on a Big Green Egg run indirect with a pizza stone beneath the pie tin, for a steadier, more even heat than most domestic ovens hold, particularly through the crucial first twenty minutes.
- Reduce a portion of the berries' own juice in a small pan into a thick syrup and brush it over the finished, cooled pie's lattice top, restoring gloss and a concentrated berry note the baking process otherwise flattens.