1st Place Blackberry Ribbon Pie

Oregon Berry Pie

Winner of 2011 Oregon State Fair’s 4th Annual Finest Blackberry Pie Contest, Arlene Thorp of Monmouth

Serves 6 to 8.

Ingredients Preparation
Berry Filling

  • 1 quart bag frozen blackberries
  • 1 cup sugar (this will vary depending on type of blackberry)
  • 3 T cornstarch
  • 1 packet of plain gelatin
Filling Steps

  1. Thaw blackberries, drain juice into saucepan, add sugar, cornstarch and gelatin.
  2. Cook, stirring until it thickens.
  3. 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.
  4. 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
Jell Steps

  1. In a small microwaveable container, combine cold milk and gelatin; let soften.
  2. Heat in microwave until gelatin dissolves, about 20 seconds. Cool to room temperature.
  3. In a medium-sized bowl, whip cream cheese, milk gelatin mixture, sugar and vanilla until fluffy.
  4. Add ½ cup whipping cream to other ingredients and keep whipping until cream is whipped, making a firm, fluffy mix.
  5. Spread on top of bottom layer of berry filling.
  6. Top with second half of berry filling.
Pie Crust

  • 2 cups all-purpose flour
  • 1 tsp. salt
  • 2/3 cup shortening
  • 4 T water (varies with moisture content of flour)
Crust Steps

  1. Blend flour and salt in a large bowl.
  2. Cut in half of shortening with pastry blender to the consistency of coarse meal. Cut in remaining shortening to the consistency of small peas.
  3. Add water until dough is damp enough to hold together when pressed lightly into a ball with hands.
  4. 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.
  5. Fold under overhang, crimp edge in style desired. Use remaining dough and scraps to cut decorative pieces to top pie.
  6. Prick with a fork. Bake at 425 degrees for 10 minutes.
Assemble Pie

  1. Put half of berry filling in baked pie shell.
  2. Spread with Whipped Cream Jell, cover Jell with remaining berries.
  3. Top with decorative crust.
  4. Refrigerate for a minimum of 3 hours or overnight.
  5. Serve cold.

Arlene Thorp wins Pie Contest 3 years running

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!!

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