A heavenly Oregon Marionberry blackberry pie infused with bourbon and topped with an almond and oat brown sugar streusel in a flaky, golden gluten-free crust. The perfect pie for any holiday gathering!
THIS POST IS SPONSORED BY THE
OREGON RASPBERRY AND BLACKBERRY COMMISSION
I was going to create a post for you called "Pass Me Some Tasty's 2019 Holiday Gift Guide" because, if you remember from my last post, I may have promised you one. With delicata squash included. For the kids' stockings, of course, which you should definitely still consider. #bestgiftinspo
But when I sat down to put it together and thought upon the biggest, most important question of the season... --> What DO the people NEEEED???
Well, let's be honest. People need pie.
With some booze in it. And my favorite Oregon berries.
So Happy Holidays friends! This pie is going to up our glad tidings by about 100%.
Jump to:
There are three components to every pie that determine its wow factor: the pie filling, the topping, and the crust.
Let's discuss.
1. The Pie Filling
Pie is not pie without the filling. Obviously.
The filling is THEE ESSENCE of the pie. The heart and soul. The oomph. The spirit. The meat and potatoes...or rather, Oregon Marionberry blackberries.
A lackluster pie filling makes for a lusterless pie. Don't skimp on the luster.
For this reason, I ALWAYS turn to my favorite Oregon berry farmers. They deliver the luster with their beautiful, juicy, and perfectly balanced tart/earthy-sweet tasting Oregon Marionberry blackberries. Even in the dead of winter.
They pick the berries at their peak of ripeness during the summer, and then flash freeze them within 24 hours of picking so that you and I can make Blackberry Bourbon Pie ALL YEAR ROUND. These special, tasty berries provide portionability (use just what you need and save the rest for later) and are economical (long life, no waste!). It's a beautiful relationship.
Our precious berry farmers deserve a HUGE thank-you pie. Their succulent Oregon blackberries partnered with a heavy shot of bourbon and brown sugar and vanilla make life so very wonderful.
You can find Oregon Marionberry blackberries in the freezer section at your local grocery store. Just look for a “Made in USA” label on the packaging and they will be Oregon Marionberries! If you are unable to find frozen blackberries that specifically say 'Marionberries' on the package they may just be anyway since over 50% of the blackberries grown in Oregon are Marionberry blackberries!
2. The Pie Topping
Top pie crust. Lattice. Meringue. Whipped cream. Crumble streusel-like topping. No topping. Something that looks like a work of art. First impressions are everything.
The topping on a pie always woos me in for a closer look. It flaunts the mystery of what's hiding beneath. In this instance, bubbling blackberries seeping through a buttery, brown sugar, almond and oat streuselly crumble topping is where my affections lie.
3. The Pie Crust
The golden, flaky vessel that will cradle the heavenly blackberry bourbon pie filling. I think I hear the angels singing.
My husband is a crust guy. He judges a pie first by the look of its crust. Thankfully he doesn't do that to people.
Is it golden brown? Not too pale but also not overcooked and overly browned? Does the crust whisper a promise of flakiness but with a slight chew? All important matters.
Gluten-free pie crust, in particular, often seems to be a bit disappointing. But not this gluten-free crust! This mama gone and done cracked the gf crust code. And my crust judging spouse agrees. And my parents. So that makes four. Plus my two kids. So that's six.
Come join our growing ranks.
Wait a sec! Is bourbon gluten-free? --> Yes! But...
I am not a registered dietician or a healthcare provider. I hand out blackberry pie with bourbon and thus provide job security for the dietician.
But before we discuss bourbon and it's relationship to gluten, here's the required liability asterisk so that I don't end up getting hate mail:
***Have a conversation with your own gut and healthcare provider to determine if it safe for you to consume bourbon if you have celiac and/or gluten intolerance.
Here's the basic 411 on bourbon and gluten:
Technically yes. (My personal gut also says yes, which I'm sure you were dying to know even though that bit of info is completely irrelevant to your own gut.)
Bourbon's distillation process removes gluten proteins from the final product making it technically gluten-free even if wheat, barley, or rye are added to the mash.
ALWAYS double check that the bourbon you have your eyeball on doesn't contain hidden gluten found in additional flavorings or other additives after distillation. Gluten can be sneaky. If you're unsure, you can always reach out to the specific bourbon brand you're interested in and they can inform you on their processes and ingredients.
Here's a quick answer on the topic from the National Celiac Association
Now let's continue. (Warning: Drooling may commence.)
Take a looksie at that piece of pie.
Three components:
- Luxurious bourbon laced blackberry pie filling
- Golden crumble streusel bits on top
- And a perfect gluten-free crust holding it all together in beautiful pie harmony.
There are no words.
It's blackberry pie bliss. Which negates what I just said about no words.
May this Blackberry Bourbon Pie grace your tables this holiday season. May it bring you joy and glad tidings. And may it provide you with a second serving after you inhale the first slice.
Cheers and Happy Holidays friends!
♡ Shannon
P.S. Blackberry Bourbon Pie à la mode is highly suggested.
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📖 Recipe
Gluten-Free Blackberry Bourbon Pie
- Prep Time: 1 hour
- Cook Time: 1 hour 15 minutes
- Total Time: 2 hours 15 minutes
- Yield: 8 servings
Description
A heavenly Oregon Marionberry blackberry pie infused with bourbon and topped with an almond and oat brown sugar streusel in a flaky, golden gluten-free crust. The perfect pie for any gathering throughout the year.
Ingredients
Pie Crust
- 1 ½ cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
- ¼ cup sugar
- ¼ teaspoon cinnamon
- ½ teaspoon salt
- ⅛ teaspoon baking powder
- 1 stick (8 tablespoons) frozen or very cold, unsalted butter
- 1 egg, beaten
- 4–6 tablespoons ice water
- heavy cream (for brushing the edges of the pie crust before it goes into the oven)
Crumble Topping
- ⅓ cup roasted unsalted almonds (or roasted unsalted hazelnuts or macadamia nuts), coarsely chopped
- ½ cup gluten-free old fashioned rolled oats
- ¼ cup brown sugar
- ⅓ cup Bob's Red Mill Gluten-Free 1-to-1 Baking Flour
- ¼ teaspoon salt
- ⅓ cup cold unsalted butter, chopped into small pieces
Blackberry Bourbon Pie Filling
- 6 cups frozen Oregon Marionberry blackberries
- ¼ cup brown sugar
- 1 ½ teaspoon vanilla
- ⅓ cup bourbon
- 2 teaspoons fresh lemon juice
- 3 tablespoons cornstarch
Instructions
Pie Crust
- In a large bowl, whisk together flour, sugar, cinnamon, salt, and baking powder.
- Using a cheese grater or food processor with a grater attachment, grate frozen butter. With a fork, gently mix grated butter into the flour mixture until the mixture resembles coarse, pea-sized crumbs.
- Add beaten egg to the mixture and toss to combine.
- Add a few tablespoons of ice water and mix well. If the dough seems dry, add more ice water as needed, 1 tablespoon at a time. Knead the dough until it just comes together when pinched with your fingers (the dough should not be sticky).
- Dust your work surface lightly with Bob’s Red Mill Gluten Free 1-to-1 Flour and roll out the dough into a ¾-inch thick disc. Wrap in plastic and chill for at least 30 minutes or up to overnight.
Crumble Topping
- In a medium bowl, combine almonds, oats, brown sugar, flour, and salt. Add in chopped butter pieces.
- Using your hands, smoosh the mixture to form small streusel sized clumps.
Blackberry Bourbon Pie Filling & Assembly
- Preheat oven to 350°F.
- Blackberry Pie Filling: In a large bowl, add blackberries, brown sugar, vanilla, bourbon, fresh lemon juice, and cornstarch. Gently toss to combine and set aside.
- Roll Out the Crust: Unwrap the pie crust disc and place it on a large piece of lightly floured wax paper. Using a rolling pin, roll the dough into a 13-inch round.
- Assemble the Pie: Transfer pie crust to a 9-inch deep dish pie pan by laying the pie dish face down on top of the dough and invert by using the support of the wax paper. Gently press dough onto bottom and up sides of the dish. Remove the wax paper. Fold the overhanging dough under itself and crimp edges decoratively. Add blackberry filling into crust, then sprinkle crumble topping over. Brush edges of pie crust with heavy cream.
- Bake: Bake pie until blackberry filling is bubbling and the topping is golden, about 1 ¼ to 1 ½ hours. Cover with foil after 30 minutes if browning too fast.
- The Hardest Part: Allow the pie to cool on a wire rack for at least 2-3 hours before serving to allow the filling to set.
- The Easiest Part: Serve and enjoy blackberry pie heaven (à la mode!)
Notes
Store leftover pie in the refrigerator, wrapped tightly, for up to 5 days.
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Fun Fact! --> As of July 2017, Marionberry Pie has been designated the official state pie of Oregon. I'll eat another slice of pie to that!
Thank you to the Oregon Raspberry and Blackberry Commission for sponsoring this post and for supporting the hardworking Oregon caneberry farmers who bring us delicious berries that we can enjoy year round! And thank you to those of you who support the brands that allow Pass Me Some Tasty to keep cooking up the tastiness! Be sure to follow along with all of the tasty berry happenings in Oregon by Be sure to follow along with all of the tasty berry happenings in Oregon by following @oregonberries on Instagram, Facebook, Twitter, and Pinterest!
Disclaimer: All brand recommendations are purely my own opinion and are brands/products that I personally use and enjoy. This post may also contain affiliate links which I may receive a small commission from (without any additional costs to you). The money earned from these commissions helps me to maintain this website. Thank you for supporting Pass Me Some Tasty!
Summer says
I have the Oregon canned blackberries.. what changes would I need to make to the filling?
Shannon Emery says
Hi Summer! I haven't tested this recipe using canned blackberries and since those are typically canned in a light syrup I don't feel comfortable offering you suggestions for how to modify the filling without testing it myself first. If you decide to experiment and give it a try I'd love to hear what you did and how it turns out!
Kelly says
It’s all about this crust. By far my best pie effort ever.
I also made some little tarts that were absolutely stunning.
I omitted the bourbon and used fresh berries and extra lemon juice. I let it set up overnight and it was just gorgeous.
Shannon Emery says
This makes me so happy to hear Kelly! Thank you for sharing!
Lucky Woman says
Would love to make this pie! One question ......do I chop the butter into small pieces as in your ingredient list., or freeze then grate it as per the directions? Thank you.
Lucky Woman says
Oops - my bad. I misread the directions.
Shannon Emery says
No worries! I hope you enjoy this pie! I'd love to hear what you think. : )
Lucky Woman says
Hi Shannon, Should the blackberries be totally defrosted an dried for this recipe?
Shannon Emery says
No, they should be frozen.
Lucky Woman says
Thank you so much for this recipe, Shannon. This pie was a hit with my friends, and it is my absolute favorite of all time! One more question for you....does this pie freeze well? If so, would you freeze it before or after baking. Than you!
Shannon Emery says
Hi! I'm so glad to hear that you and your friends enjoyed it! Regarding your question, I have never frozen this pie myself but my general thoughts are that it would probably be better to freeze the pie before baking versus freezing it after baking. I think the pie crust would do better at retaining its flakiness and texture if the pie was frozen before baking as it seems like freezing it after it was baked could cause the crust to become soggy and absorb moisture. If you froze it after you baked it you would first need to wait for the pie to cool to room temperature, then it would need to freeze, and then it would need to thaw before popping it back in the oven to reheat it. That ends up being a lot of time for the pie crust to absorb the juices from the berries which could leave you with a potentially soggy crust. I hope that helps!
Lucky Woman says
Thank you! AND I’m looking forward to trying some of your other recipes.
Tim says
Yum yum!
Joseph says
This pie is oh so good. ?? The crust is like none other!
Sneha Vaghela says
Really Awesome!
Shannon Emery says
Thank so much Sneha!