Marionberry Pie

Instructions

1. 1

   Prepare the Pie Dough

   • In a large bowl, whisk together the all-purpose flour, 1 tbsp granulated sugar, and 1 tsp of the salt.
   • Using a pastry blender or your fingertips, cut the 1 cup of cold, cubed butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
   • Sprinkle 6 tablespoons of ice water over the mixture. Gently mix with a fork until the dough starts to come together. Add more ice water, 1 tablespoon at a time, if needed. Do not overwork the dough.
   • Divide the dough in half, form each half into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
2. 2

   Prepare the Filling and Preheat Oven

   • Place a baking sheet on the lower-middle rack of your oven and preheat to 425°F (220°C).
   • In a large bowl, gently combine the marionberries, 1 cup of granulated sugar, cornstarch, lemon juice, lemon zest, and the remaining 1/4 tsp of salt. Mix until the berries are evenly coated. If using frozen berries, do not thaw them first.
3. 3

   Assemble the Pie

   • On a lightly floured surface, roll out one disk of chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate, pressing it gently into the bottom and sides.
   • Pour the marionberry filling into the crust-lined plate. Dot the top of the filling with the 2 tbsp of butter pieces.
   • Roll out the second disk of dough into an 11-inch circle. Place it over the filling. You can also cut this into strips to create a lattice top.
   • Trim the edges of both crusts, leaving a 1-inch overhang. Fold the top crust edge under the bottom crust edge and crimp to seal.
   • Cut 4-5 slits in the top crust to allow steam to escape during baking.
4. 4

   Apply Egg Wash and Chill

   • In a small bowl, whisk together the large egg and milk to create an egg wash.
   • Lightly brush the top of the pie with the egg wash and sprinkle generously with coarse sugar.
   • Place the assembled pie in the refrigerator to chill for 15-20 minutes. This helps the crust hold its shape and become extra flaky.
5. 5

   Bake the Pie

   • Place the chilled pie on the preheated baking sheet in the oven.
   • Bake at 425°F (220°C) for 15 minutes.
   • Reduce the oven temperature to 375°F (190°C) and continue to bake for another 35-45 minutes.
   • The pie is done when the crust is deep golden brown and the filling is thick and bubbling vigorously through the vents. If the edges brown too quickly, cover them with aluminum foil or a pie shield.
6. 6

   Cool Completely Before Serving

   • Remove the pie from the oven and place it on a wire rack to cool completely. This is a crucial step and will take at least 4-6 hours.
   • Allowing the pie to cool fully ensures the filling will set properly for clean, beautiful slices.