Marionberry Pie
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.
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
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
Instructions
- 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.
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.
Nutrition
Serving: 1sliceCalories: 340kcalCarbohydrates: 47gProtein: 4gFat: 16gSaturated Fat: 10gCholesterol: 40mgSodium: 210mgFiber: 4gSugar: 22gVitamin A: 10IUVitamin C: 25mgCalcium: 2mgIron: 8mg
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