Marionberry Pie
Sweet, tart, and deeply purple marionberries baked inside a flaky, golden double crust. This iconic Oregon pie captures the rich jammy flavor of marionberries at their peak, with just enough sugar to balance the berry's natural tang. Serve warm with a scoop of vanilla ice cream for a true Northwest treat.
For 8 servings
- prep · ~60 min
Prepare the pie dough.
1.Whisk flour and salt together in a large bowl.2.Add cold butter cubes and toss to coat.3.Work butter into flour with a pastry cutter or fingertips until mixture resembles coarse meal with pea-sized butter pieces.4.Drizzle ice water over mixture and toss with a fork until dough starts to clump.5.Divide into two discs, wrap in plastic, and chill 1 hour.TIPKeep everything cold — cold butter and ice water make the flakiest crust. - prep · ~10 min
Make the marionberry filling.
1.Combine marionberries, sugar, cornstarch, lemon juice, lemon zest, and vanilla in a large bowl.2.Gently toss until berries are evenly coated and no dry cornstarch remains.3.Let macerate at room temperature while dough chills.TIPTaste a berry — adjust sugar if your marionberries are extra tart or sweet. - prep · ~10 min
Roll out the bottom crust.
1.Preheat oven to 400°F with a rack in the lower third.2.On a floured surface, roll one dough disc into a 12-inch circle.3.Transfer to a 9-inch pie dish, gently pressing into corners. Trim overhang to 1 inch. - assemble · ~2 min
Fill the pie.
1.Pour the macerated berry filling into the prepared crust, scraping all juices from the bowl.2.Dot the top with small pieces of cold butter if desired. - assemble · ~5 min
Add the top crust.
1.Roll the second dough disc into a 12-inch circle.2.Lay it over the filling. Trim overhang and crimp edges to seal.3.Cut 4-5 slits in the top crust for steam vents.4.Brush surface with egg wash and sprinkle generously with sugar.TIPFor a lattice top, cut the second disc into 1-inch strips and weave over the filling. - bake · ~60 min
Bake the pie.
1.Place pie on a baking sheet to catch any bubbling juices.2.Bake at 400°F for 20 minutes.3.Reduce oven to 350°F and bake another 35-40 minutes until crust is deep golden and filling is thick and bubbly.4.If edges brown too fast, cover with foil or a pie shield.TIPThe filling is ready when you see thick, slow bubbles in the center — thin fast bubbles mean it needs more time. - rest · ~240 min
Cool completely before slicing.
1.Transfer pie to a wire rack.2.Cool at least 4 hours to let the filling set fully — cutting too soon will yield a runny pie.TIPWarm it briefly in a 300°F oven before serving if you prefer it warm.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Chill the dough discs for a full hour — this relaxes the gluten and solidifies the butter for a flakier crust.
- 2If using frozen marionberries, thaw and drain them thoroughly to avoid excess liquid that makes the filling runny.
- 3Crimp the pie edges tightly with a fork or fingers to prevent the filling from leaking during baking.
- 4Place the pie on a foil-lined baking sheet to catch bubbling juices and make cleanup easier.
- 5Let the pie cool for at least 4 hours — this allows the cornstarch to set the filling into a sliceable consistency.
- 6Cover the crust edges with foil or a pie shield if they brown too quickly before the center is fully baked.
Adapt it for your goals.
Lower-sugar
Reduce sugar to 1/2 cup and add 2 tablespoons of maple syrup for a less sweet pie that still highlights marionberry tang.
gluten freeGluten-free
Replace all-purpose flour with a 1:1 gluten-free baking blend in the crust, and increase ice water by 1-2 tablespoons as needed.
mixed berryMixed berry
Swap 2 cups of marionberries with blackberries or raspberries for a more complex flavor profile.
streusel toppingStreusel topping
Skip the top crust and sprinkle a buttery oat streusel (1/2 cup flour, 1/3 cup oats, 1/4 cup brown sugar, 3 tbsp cold butter) over the filling for a crunchy contrast.
Why this is on our healthy list.
Rich in Antioxidants
Marionberries are packed with anthocyanins and vitamin C, which help combat oxidative stress and support immune health.
Good Source of Dietary Fiber
Each serving provides fiber from both the marionberries and the flour in the crust, aiding digestion and promoting satiety.
Natural Sweetness Control
By adjusting the sugar, this dessert can be made lower in added sugars compared to many fruit pies, relying on the berry's own sweetness.
Frequently asked questions
Yes, but you must thaw and drain them first to remove excess liquid, or the filling may become too thin and watery.
