Liz King of Oregon City, Oregon’s recipe won first place at the Oregon State Fair’s Blackberry Pie Contest in 2012.
3 ½ cup frozen or fresh Oregon marionberries
1 cup granulated white sugar
4 T instant clear gel (source King Arthur Flour Co or cake decorating store online or local)
In a large bowl combine ½ cup of the sugar with the berries and let sit until juices start to form in bottom of the bowl (about 20 minutes). If using frozen berries, let sit until thawed and retain ½ cup juice. Combine the instant clear gel with the remaining ½ cup sugar and stir into the fruit. Set aside of in refrigerator until crust and chocolate filling are ready.
½ cup and 1 T unsalted butter
1.5 oz unsweetened chocolate, chopped
¾ cup all-purpose flour
¼ tsp sea salt
¼ cup and ½ tsp unsweetened cocoa powder
1 ¼ cup white granulated sugar
1 extra-large egg, lightly beaten
1 T vanilla extract
Preheat oven to 350F. Prepare a 9-inch aluminum pie pan with nonstick spray. Using a double boiler, melt the chopped chocolate and butter and stir together until smooth. Pour into a large mixing bowl and whisk in the cocoa powder and sugar. Once combined, whisk in the egg and vanilla until smooth. Combine flour and salt in a small bowl and fold into the wet ingredients until completely smooth. Let this set up in refrigerator until thick (about 1 hour). Spoon it into prepared pie pan and spread brownie batter evenly. Blind bake crust (use parchment and beans or small stone baking beads) at 350F for 14-16 minutes and cool.
½ cup heavy cream
4 oz bittersweet chocolate, chopped, or use baking chips (may use semi-sweet, if desired)
¼ tsp hazelnut flavoring
½ tsp vanilla
pinch sea salt
In a 1 quart saucepan heat cream and salt to almost boiling. Remove from heat and add the chopped chocolate, vanilla and hazelnut flavorings until completely incorporated and smooth. Set aside half of the chocolate to thicken to a spoonable consistency for the pie top rosette decoration. The other half of the chocolate will be used thinner (but not runny) for coating the pie crust and drizzling on top of berry filling.
To assemble pie
In cooled crust, spread ½ the chocolate filling, coating bottom and up sides evenly. Let sit for a few minutes in fridge to get firm. Remove from fridge and add the berry filling. Drizzle top of pie with a couple tablespoons of the chocolate filling (warm chocolate in microwave if it has become too firm). Put remaining chocolate filling in a piping bag or ziplock bag and use or cut a star tip to make rosettes on top of the pie. Sprinkle 1 ½ tablespoons finely chopped toasted hazelnuts around edge and center on top of pie.