Winner of 2011 Oregon State Fair’s 4th Annual Finest Blackberry Pie Contest, Arlene Thorp of Monmouth
Serves 6 to 8.
- 1 quart bag frozen blackberries
- 1 cup sugar (this will vary depending on type of blackberry)
- 3 T cornstarch
- 1 packet of plain gelatin
- Thaw blackberries, drain juice into saucepan, add sugar, cornstarch and gelatin.
- Cook, stirring until it thickens.
- Add berries, stirring gently so as not to crush them until it returns to a boil and boil 2 minutes or until berries are cooked.
- Refrigerate to cool.
|Whipped Cream Cheese Jell
- 2 T milk
- 1 tsp unflavored gelatin
- 3 oz cream cheese
- 3 T sugar
- ¾ tsp vanilla
- ½ cup whipping cream
- In a small microwaveable container, combine cold milk and gelatin; let soften.
- Heat in microwave until gelatin dissolves, about 20 seconds. Cool to room temperature.
- In a medium-sized bowl, whip cream cheese, milk gelatin mixture, sugar and vanilla until fluffy.
- Add ½ cup whipping cream to other ingredients and keep whipping until cream is whipped, making a firm, fluffy mix.
- Spread on top of bottom layer of berry filling.
- Top with second half of berry filling.
- 2 cups all-purpose flour
- 1 tsp. salt
- 2/3 cup shortening
- 4 T water (varies with moisture content of flour)
- Blend flour and salt in a large bowl.
- Cut in half of shortening with pastry blender to the consistency of coarse meal. Cut in remaining shortening to the consistency of small peas.
- Add water until dough is damp enough to hold together when pressed lightly into a ball with hands.
- Flatten ball with hands and roll out on a floured board or pastry cloth a bit less than 1/8 inch thick, and big enough to have a 1/4-inch overhang on pie pan.
- Fold under overhang, crimp edge in style desired. Use remaining dough and scraps to cut decorative pieces to top pie.
- Prick with a fork. Bake at 425 degrees for 10 minutes.
- Put half of berry filling in baked pie shell.
- Spread with Whipped Cream Jell, cover Jell with remaining berries.
- Top with decorative crust.
- Refrigerate for a minimum of 3 hours or overnight.
- Serve cold.
The 2011 Oregon’s Finest Blackberry Pie Contest at the Oregon state fair was a year for the record books. Arlene Thorpe of Monmouth took home the winning prize for the 3rd year in a row. Arlene is now a champion of champions and will be a judge in future years. Congrats to all who participated and never forget to Eat Your Oregon Berries!!