Let's Bake Together

Mini Marionberry & Blueberry Pies

IMG_7766

We’ve been having a serious heatwave here in Portland over the last few weeks. Don’t get me wrong, I love the sunshine but it’s been almost 100° for too long. I’ve started taking refuge in the walk-in fridge and freezer at work to keep cool.

Yesterday, my friends and I met up at 9 so we could go berry picking before it got too hot to do anything. We picked some blueberries (eating them as we went), then braved the prickly marionberry bushes to get just over 6 pounds of those succulent berries. We came away with scratched up arms and red-stained hands, but it was so, so worth it.

IMG_7741

The views from the farm we picked our berries from can’t be beat and I came away with some pretty impressive tan lines, so I’d call it a successful day!

IMG_7739

IMG_7740

At work on Friday I was given some extra 5″ pie shells we had, so of course I brought these along and we used our berry haul to make some incredible marionberry-blueberry pies. We also made some marionberry lemonade and drank marionberry cider while we watched the Women’s World Cup Final. Safe to say, by the end of the day we pretty much looked like marionberries 🙂

IMG_7720

IMG_7753

We blind-baked the pie shells, made a sweet berry filling and topped them with some raw-sugar sprinkled pastry decorations.

IMG_7760

IMG_7762

Then we paired it with some vanilla ice cream and our tastebuds were beyond satisfied!

IMG_7770

IMG_7775

This recipe has no ratings just yet.

Mini Marionberry & Blueberry Pies

July 6, 2015

By:

Ingredients
  • 3 5-inch pie shells, raw
  • 1/4 cup sugar
  • 1 tbsp. cornstarch
  • 4 cups marionberries and blueberries
  • Juice of 1/2 lemon
  • Raw cane sugar, for sprinkling
Directions
  • Step 1 Heat oven to 330°F. Line 2 pie shells with some parchment paper and fill with rice or baking beans. Bake for about 30 minutes, until the sides of the shells are brown and the bottom is cooked. Set aside. {You can throw away the rice once you’ve used it}.
  • Step 2 With the third pie shell, make your decorations for the top of the pie. Sprinkle with raw cane sugar and bake until cooked, about 15-20 minutes.
  • Step 3 To make the filling, whisk together the sugar and cornstarch in a saucepan. Add berries and lemon juice and place over low heat to cook, stirring occasionally until thickened. Once filling is done, pour into cooked pie shells. Top with your decorations and place in the fridge to set.


Related Posts

Summer Berry Galette

Summer Berry Galette

Let’s start with this. Oregon berries are the best berries. For the last few years my friends and I have driven to Sauvie’s Island where we spend the day picking strawberries, marionberries, blueberries, raspberries and any other delicious berry they have. I’m a huge fan of […]

Blackberry Chocolate Muffins

Blackberry Chocolate Muffins

Muffin time! I really love a good muffin. It probably comes from my…ambivalence…about frosting. Don’t get me wrong, cakes and cupcakes covered in frosting have their place in the world, I just prefer muffins filled with fruit and just a little chocolate. Blackberries and chocolate […]