This marionberry pie recipe turns Oregon’s favorite summer berry into a lattice topped pie with a sweet, tart filling and a flaky, from scratch crust.
Marionberries are a cross between Chehalem and Olallie blackberries, and they bring a deeper, wine like flavor than a regular blackberry.
If you can get your hands on fresh or frozen marionberries, this is the pie to make with them.
I first fell for this Boysenberry Pie Recipe a few summers ago, and marionberries deserve the exact same treatment.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 30 minutes |
| Cook Time | 55 minutes |
| Total Time | 2 hours 25 minutes (includes chilling) |
| Servings | 8 slices |
| Difficulty Level | Moderate |
Why You’ll Love This Marionberry Pie Recipe
Marionberries have a deep, jammy flavor that is more complex than a regular blackberry, and this pie lets that flavor shine.
The from scratch lattice crust bakes up flaky and golden, and it holds a bubbling, glossy filling underneath.
It is also a great way to use up a summer haul of berries before they go soft, whether you picked them yourself or grabbed them from the farmers market.
Once you try it, you will probably start planning your next batch of Black Raspberry Pie Recipe too.
- Rich, tart-sweet marionberry flavor in every bite
- Flaky, all butter lattice crust
- A thick, glossy filling that slices clean once cooled
- Works with fresh or frozen berries, so it is not limited to marionberry season
- A true Pacific Northwest classic you can bake anywhere
Ingredients
You only need pantry staples plus one star ingredient here.
Fresh marionberries are ideal in July and August, but frozen berries work beautifully the rest of the year.
- Pie Crust: 2 1/2 cups all-purpose flour, 1 tablespoon granulated sugar, 1 teaspoon salt, 1 cup cold unsalted butter (cubed), 6 to 8 tablespoons ice water
- Marionberries: 5 cups fresh or frozen marionberries
- Granulated sugar: 3/4 cup, for the filling
- Cornstarch: 1/4 cup, to thicken the filling
- Fresh lemon juice: 1 tablespoon
- Lemon zest: 1 teaspoon
- Salt: 1/4 teaspoon, for the filling
- Egg wash: 1 large egg beaten with 1 tablespoon heavy cream or milk
- Topping: 2 tablespoons turbinado sugar, for sprinkling on the crust
Read Also: Raspberry Pie Recipe
Kitchen Equipment Needed
Nothing fancy is required to make this pie, but a few good tools make the lattice top much easier to pull off.
- 9-inch ceramic pie dish
- Rolling pin
- Pastry cutter or food processor
- Large mixing bowls
- Pastry brush
- Lattice pie crust cutter or a sharp knife
- Baking sheet, to catch drips
- Pie crust shield
- Wire cooling rack
You might also enjoy: Gooseberry Pie Recipe
Recommended Products for This Recipe
These are a few products I personally reach for whenever I make a berry pie.
None of them are required, but they make the process smoother and the results more consistent.
1. Deep Dish Ceramic Pie Pan
A ceramic pie dish holds heat evenly, which helps the bottom crust cook through instead of turning soggy under a juicy filling like this one.
It also looks great going straight from the oven to the table.
2. Adjustable Pie Crust Shield
Marionberry pie bakes at a fairly high temperature at the start, and the crust edges can brown fast.
An adjustable shield keeps the edges from burning while the center of the pie finishes cooking.
3. Stainless Steel Pastry Blender
Cutting cold butter into flour by hand can warm the butter too quickly, and warm butter means a less flaky crust.
A good pastry blender keeps everything cold and cuts the butter into even, pea sized pieces in seconds.
4. Frozen Oregon Marionberries
If fresh marionberries are not in season where you live, a bag of frozen Oregon marionberries is the closest thing to the real deal.
They are picked and frozen at peak ripeness, so the flavor stays close to fresh.
5. Rolling Pin with Adjustable Thickness Rings
An adjustable rolling pin takes the guesswork out of rolling both crusts to the same even thickness, which helps the pie bake more evenly.
It is a small upgrade that makes a noticeable difference in the final crust.
Step-by-Step Instructions: How to Make Marionberry Pie
Follow these steps in order and you will end up with a golden, flaky pie and a thick, glossy filling every time.
1. Make the Pie Dough
- In a large bowl, whisk together the flour, sugar, and salt until combined.
- Add the cold, cubed butter and cut it into the flour using a pastry cutter or your fingertips, working quickly until the mixture looks like coarse crumbs with some pea sized pieces of butter still visible.
- Sprinkle in the ice water one tablespoon at a time, mixing gently with a fork after each addition, until the dough just comes together when you press a small handful in your palm.
- Turn the dough out onto a clean surface and divide it into two portions, one slightly larger than the other for the bottom crust. Shape each portion into a flat disc.
2. Chill the Dough
- Wrap each disc tightly in plastic wrap.
- Refrigerate the dough for at least 1 hour, or up to 2 days, to let the butter firm back up and the gluten relax.
- Do not skip this step, since chilled dough is what gives the finished crust its flaky, tender layers.
3. Prepare the Marionberry Filling
- In a large bowl, gently combine the marionberries, granulated sugar, cornstarch, lemon juice, lemon zest, and salt.
- Toss everything together carefully with a spatula so the berries stay whole instead of turning to mush.
- Let the mixture rest for 15 to 20 minutes at room temperature so the berries release some juice and the cornstarch starts to hydrate. This resting step helps the filling thicken properly in the oven.
4. Roll Out the Bottom Crust
- Lightly flour a clean work surface and your rolling pin, then roll the larger disc of dough into a circle about 12 inches across.
- Roll the dough loosely around the rolling pin, then carefully unroll it over your 9-inch pie dish.
- Gently press the dough into the bottom and up the sides of the dish, being careful not to stretch it, and let the excess hang over the edge for now.
- Place the lined dish in the refrigerator while you roll out the top crust, so the dough stays cold and firm.
5. Fill the Pie
- Take the chilled crust out of the refrigerator and pour in the marionberry filling, spreading it into an even layer with a spatula.
- Scrape every last bit of the thickened juice from the bowl into the crust, since that juice becomes the glossy sauce that holds the pie together once baked.
6. Create the Lattice Top
- Roll the second disc of dough into a 12-inch circle and cut it into 10 to 12 even strips using a lattice cutter or a sharp knife.
- Lay half of the strips across the filled pie in one direction, spacing them evenly.
- Weave the remaining strips over and under the first set, alternating the pattern strip by strip, to form a classic lattice top.
- Trim the overhanging dough to about 1 inch past the rim, then fold the edges of the bottom and top crusts under together and crimp them with your fingers or the tines of a fork.
7. Add the Egg Wash and Sugar
- Whisk the egg with the heavy cream or milk in a small bowl until smooth.
- Brush the egg wash evenly over the lattice strips and the crimped edges using a pastry brush.
- Sprinkle the turbinado sugar over the top for extra crunch and a shiny, golden finish once baked.
8. Bake the Pie
- Set the pie on a baking sheet to catch any drips, then place it on the lower rack of an oven preheated to 425°F (220°C).
- Bake for 20 minutes at this temperature, then lower the oven to 375°F (190°C) without opening the door too long, and continue baking for 35 to 40 minutes more.
- If the crust edges start browning too quickly, loosely cover them with a pie crust shield or strips of foil.
- The pie is ready when the filling is bubbling thickly through the gaps in the lattice and the crust is a deep golden brown all over.
9. Cool Before Slicing
- Transfer the pie to a wire cooling rack and let it cool for at least 3 hours at room temperature before cutting into it.
- This cooling time lets the filling fully set, so your slices hold their shape instead of spilling out onto the plate.
This method borrows a few tricks from my Blueberry Crumble Pie Recipe, especially the resting step for the filling.
Tips for The Best Marionberry Pie
A few small details make the difference between a good marionberry pie and a great one.
Pay attention to your dough temperature and your filling consistency, and the rest tends to fall into place.
These same tricks work well in my Apple Blackberry Pie Recipe.
- Keep your butter and water as cold as possible, since warm butter melts into the flour instead of creating flaky layers
- If using frozen marionberries, do not thaw them first, just toss them straight into the filling mixture and add a couple extra teaspoons of cornstarch
- Let the assembled pie chill in the fridge for 15 minutes before it goes in the oven, so the crust holds its shape as it bakes
- Place a baking sheet under the pie to catch any bubbling juices and keep your oven clean
- Resist cutting into the pie while it is warm, since the filling needs the full cooling time to set properly
Serving Suggestions
Marionberry pie is rich and a little tart, so it pairs well with something cold and creamy on the side.
A warm slice with a scoop of vanilla ice cream melting into the filling is the classic way to serve it, and it is hard to beat.
- A generous scoop of vanilla bean ice cream
- A dollop of lightly sweetened whipped cream
- A drizzle of warm cream poured over each slice
- Alongside a slice of Strawberry Rhubarb Pie for a summer pie spread
- With a cup of coffee or tea for an afternoon treat
Variations of Marionberry Pie
Once you have the base recipe down, it is easy to switch things up depending on what you have on hand or what you are craving.
Each of these swaps keeps the same basic method, just with a different topping or berry mix.
- Crumble top: swap the lattice for a streusel topping made from flour, brown sugar, and cold butter
- Mixed berry: replace half the marionberries with blackberries or raspberries for a more complex flavor
- Cream cheese layer: spread a thin layer of sweetened cream cheese over the bottom crust before adding the filling, for a tangy contrast
- Spiced version: add a pinch of cinnamon or cardamom to the filling for warmth
- Hand pies: divide the dough and filling into individual hand pies instead of one large pie, similar to my Cranberry Apple Crumb Pie Recipe
Storage and Reheating
This pie keeps well for several days, which makes it a great make ahead dessert for gatherings.
Just be sure to let it cool completely before covering it, so condensation does not make the crust soggy.
- Store the cooled pie loosely covered at room temperature for up to 2 days
- Refrigerate for up to 5 days if you want it to last longer
- Freeze whole or by the slice, tightly wrapped, for up to 3 months
- Reheat individual slices in a 300°F (150°C) oven for about 10 minutes to re-crisp the crust
- Thaw frozen slices in the refrigerator overnight before reheating
The same storage approach works for my Apple Crumble Pie Recipe if you are baking that one too.
Nutritional Facts
These values are estimated per slice, based on a pie cut into 8 servings.
Actual numbers will vary depending on the exact ingredients and brands you use.
- Calories: approximately 340 per slice
- Total Fat: 16g
- Saturated Fat: 10g
- Carbohydrates: 47g
- Sugars: 22g
- Fiber: 4g
- Protein: 4g
- Sodium: 210mg
For another fruit forward dessert with similar nutrition, take a look at my Blackberry Crumb Cake With Cream Cheese.
Health Benefits of Key Ingredients
While this is very much a dessert, a few of the ingredients bring some genuine nutritional value along with the flavor.
Marionberries in particular are worth highlighting, since they are closely related to blackberries and share many of the same benefits.
- Marionberries: rich in antioxidants, vitamin C, and dietary fiber
- Lemon juice and zest: a good source of vitamin C and helps brighten the overall flavor without added sugar
- Butter: provides fat soluble vitamins like A and D in moderate amounts
- Eggs: a source of protein and choline, mainly used here for the egg wash
- Cornstarch: a gluten free thickener that helps the filling set without altering the flavor
My Blueberry Galette Recipe leans on a similar mix of berries and citrus for the same reason.
FAQs About Marionberry Pie
1. Can I use frozen marionberries instead of fresh?
Yes, frozen marionberries work well in this recipe.
Add them straight to the filling without thawing, and add an extra teaspoon or two of cornstarch since frozen berries tend to release more liquid.
2. Why is my pie filling runny?
A runny filling usually means the pie was not baked long enough for the cornstarch to fully activate, or it was sliced before fully cooling.
Give the pie the full 3 hours of cooling time before cutting into it.
3. Can I substitute blackberries for marionberries?
Blackberries make a good substitute if marionberries are not available.
The flavor will be slightly less complex, but the method and measurements stay exactly the same.
4. Do I have to make a lattice top?
No, a lattice top is traditional but not required. A full top crust with a few vent slits, or a streusel topping, will both work just as well.
5. Can I make the pie dough ahead of time?
Yes, the dough can be made up to 2 days ahead and kept wrapped in the refrigerator.
You can also freeze the discs for up to 3 months and thaw them overnight in the fridge before rolling.
Marionberry Pie
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar for crust
- 1 teaspoon salt for crust
- 1 cup cold unsalted butter cubed
- 6-8 tablespoons ice water
- 5 cups fresh or frozen marionberries
- 3/4 cup granulated sugar for filling
- 1/4 cup cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon salt for filling
- 1 large egg for egg wash
- 1 tablespoon heavy cream or milk, for egg wash
- 2 tablespoons turbinado sugar for sprinkling
Equipment
- 9-inch pie dish ceramic recommended
- Rolling Pin
- Pastry cutter or food processor
- Large mixing bowls
- Pastry brush
- Lattice pie crust cutter or a sharp knife
- Baking sheet to catch drips
- Pie crust shield optional
- Wire cooling rack
Method
- Whisk together the flour, sugar, and salt. Cut in cold butter until coarse crumbs form, then add ice water gradually until dough just comes together. Divide into two discs, wrap, and chill for at least 1 hour.
- Gently combine marionberries, sugar, cornstarch, lemon juice, zest, and salt. Let the mixture rest for 15-20 minutes to allow the berries to release juice and thicken.
- Roll the larger dough disc into a 12-inch circle and fit it into a 9-inch pie dish. Place the lined dish in the refrigerator while you roll out the top crust.
- Pour the marionberry filling into the chilled bottom crust, spreading it into an even layer.
- Roll the second dough disc into a 12-inch circle and cut into 10-12 strips. Weave the strips over and under to form a lattice top. Trim the edges, fold under, and crimp.
- Brush the lattice and edges with egg wash, then sprinkle with turbinado sugar.
- Bake on a baking sheet at 425°F for 20 minutes, then reduce to 375°F and bake for 35-40 more minutes. Cover the edges with a crust shield if browning too quickly.
- Cool the pie on a wire rack for at least 3 hours before slicing to allow the filling to set properly.
Nutrition
Notes
- Dough Temperature: Keep butter and water as cold as possible; warm butter melts into the flour instead of creating flaky layers.
- Frozen Berries: If using frozen marionberries, do not thaw them. Toss them straight into the filling and add a couple extra teaspoons of cornstarch to account for extra liquid.
- Chill Before Baking: Let the assembled pie chill in the fridge for 15 minutes before baking so the crust holds its shape.
- Baking Sheet: Place a baking sheet under the pie to catch any bubbling juices and keep your oven clean.
- Cooling Time: Resist cutting into the pie while it is warm; the filling needs the full 3 hours to set properly.
- Storage: Store cooled pie loosely covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze whole or by the slice for up to 3 months.
- Reheating: Reheat individual slices in a 300°F oven for about 10 minutes to re-crisp the crust.
- Substitutions: Blackberries can be substituted for marionberries using the same measurements, though the flavor will be slightly less complex.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Marionberry pie is one of those desserts that feels special without being complicated, and it is worth making even if you have never worked with marionberries before.
Between the flaky lattice crust and that deep, jammy filling, it is easy to see why Oregonians guard their berries so closely.
Give this recipe a try this summer, and let me know in the comments how your pie turned out.
If you make it, I would love to see a photo, so feel free to share it here.
Recommended:
- Lattice Pie Crust Recipe
- Flaky Pie Crust Recipe
- Butter Pie Crust Recipe
- Berry Pavlova Recipe
- Berry Trifle Recipe
