Oregon Blackberry Pie

Name: Oregon Blackberry Pie
Yield: Serves 8
Ingredients: 1/3 cup, ice water, plus extra as needed; 3 tablespoons, sour cream; 2 1/2 cups (12 1/2 ounces), all-purpose flour; 1 tablespoon, sugar; 1 teaspoon, salt; 16 tablespoons, unsalted butter, cut into 1/4-inch pieces and frozen for 15 minutes; 3/4 cup (5 1/4 ounces), sugar, plus 1 teaspoon for topping; 5 tablespoons (1 1/4 ounces), cornstarch; 1/4 teaspoon, salt; 20 ounces (4 cups), blackberries; 2 tablespoons, lemon juice; 2 tablespoons, unsalted butter, cut into 1/2-inch pieces; 1 , large egg, lightly beaten

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Appears in Cook's Country August/September 2016

Desserts or Baked Goods

Fruit

Fruit Desserts

SERVES8

TIME2 hours, plus 1 hour freezing, 1 hour chilling and 4 hours cooling

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WHY THIS RECIPE WORKS

The hallmark of Oregon blackberry pie (known to natives as marionberry pie) is its sturdy filling: no soupy, oozy slices here. Cornstarch seamlessly thickens our version so it retains its shape without disrupting the texture or flavor (tast...

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