A Taste of… Oregon, USA

Ingredients: 

Pie Crust

• 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

Filling

• 1 cup & 1tablespoon sugar

• 2 tablespoons & 2 teaspoons quick-cooking tapioca

• 1 tablespoon lemon juice

• 4 cups fresh marionberries or blackberries

• 8 ounces softened cream cheese

• 1/2 cup powdered sugar

• 1/2 teaspoon almond extract

• 1/2 teaspoon vanilla extract

• 1 tablespoon heavy whipping cream

Method:

1. Mix  flour, sugar and salt; add butter and shortening until crumbly. Gradually add ice water and lemon juice with a fork until the dough holds together when pressed. Divide dough in half. Shape into two disks; cover and refrigerate for 10 minutes.

2. In another bowl, mix 1 cup sugar with tapioca and lemon juice. Add berries. Preheat oven to 425°F. On a lightly floured surface, roll half the dough to a 1/8 inch thick circle and put in a 9-inch pie plate. Trim the crust to half an inch beyond the plate rim.

3. Beat cream cheese, powdered sugar and extracts; spread over prepared crust. Top with berry mixture.

4. Cut remaining dough into a  1/8 inch thick, half-inch wide strips. Arrange the strips over the filling in a criss-cross pattern. Seal the strips to the edge of the bottom crust, then brush with cream; sprinkle with the remaining sugar.

5. Bake for 15 minutes, then reduce heat to 350°F and bake 50-60 minutes longer or until crust is golden brown and filling is bubbly. (Cover the edge with foil during the last 15 minutes to prevent over-browning.)