Oregon’s Best Marionberry Pie

Ingredients 2 cups all-purpose flour 1 tablespoon sugar 1 teaspoon salt 1/2 cup cold butter, cubed

5 tablespoons shortening 4 tablespoons ice water 2 tablespoons lemon juice

filling: 1 cup plus 1 teaspoon sugar, divided 2 tablespoons plus 2 teaspoons quick-cooking tapioca 1 tablespoon lemon juice 4 cups fresh Marionberries or blackberries

1 package (8 ounces) cream cheese, softened 1/2 cup confectioners' sugar 1/2 teaspoon almond extract 1/2 teaspoon vanilla extract 1 tablespoon heavy whipping cream

Directions Cut butter and shortening into flour, sugar, and salt in a large bowl until crumbly. Add ice water and lemon juice slowly, stirring with a fork until dough holds together. Divide dough in half.

Mix tapioca, lemon juice, and 1 cup sugar in a large bowl. Mix in berries. Wait 15 minutes. Preheat oven to 425°. Roll one half of dough into a 1/8-inch circle on a lightly floured surface and place in a 9-inch pie pan. Trim crust to 1/2 in. beyond plate rim.

Beat cream cheese, confectioners' sugar, and extracts in a small bowl; spread on crust. Berry mixture on top.

Roll remaining dough into a 1/8-inch round and cut into 1/2-inch pieces. Lattice over filling. Flute bottom crust edge after trimming and sealing strips. Brush cream on lattice strips; sprinkle remaining sugar.

Bake 15 minutes. Lower oven temperature to 350° and bake 50-60 minutes until crust is golden brown and filling is bubbling. If required, foil the edge in the last 15 minutes to prevent overbrowning. Wire-rack cool.

Nutritional Info 1 piece: 572 calories, 30g fat (15g saturated fat), 61mg cholesterol, 478mg sodium, 71g carbohydrate (39g sugars, 4g fiber), 6g protein.