Oregon Berry Pie – Classic Recipe


  • 2 cans Oregon Fruit Products Berries, drained, reserve syrup from one can
  • ½ cup Sugar, more or less according to your preference
  • 3 tbsp Cornstarch
  • 2 tbsp Lemon Juice (optional)
  • 1 tbsp Butter or Margarine (optional)
  • Pastry for a Double Crust, 9-inch pie
Oregon berry pie


For the boysenberry or mixed berry pie:
  1. Preheat oven to 400 degrees.
  2. Drain the berries and reserve the syrup from one can.
  3. In a saucepan, stir the syrup into the combined mixture of the cornstarch and half of the sugar.
  4. Cook over medium heat, stirring constantly until thickened. Remove from heat and gently stir in the remaining sugar, berries and lemon juice.
  5. Let stand while preparing pastry. Line a 9-inch pie pan with pastry and fill with fruit filling. Dot with butter or margarine. Adjust the top crust on pie, cutting slits for steam to escape, and seal.
  6. Bake for 30 minutes or until filling is bubbly and crust is golden brown.
For the cherry pie:
  1. Add optional ingredients after thickening and removing from heat. (Use additional 1 cup sugar (more or less to your preference), ¼ teaspoon red food coloring, ¼ teaspoon almond extract.
  2. Bake 45 to 50 minutes or until crust browns and filling begins to bubble.
  3. If necessary, cover edges with aluminum foil during the last 15 minutes to prevent over-browning. Cool pie several hours to allow filling to thicken before slicing.

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