Marionberry Pie
A taste of the Pacific Northwest! This pie features a flaky, all-butter crust filled with juicy, sweet-tart marionberries, baked until the filling is bubbly and the crust is golden brown. A quintessential summer dessert.
For 8 servings
6 steps. 55 minutes total.
- 1
Step 1
- a.Prepare the Pie Dough
- b.In a large bowl, whisk together the all-purpose flour, 1 tbsp granulated sugar, and 1 tsp of the salt.
- c.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.
- d.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.
- e.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
Step 2
- a.Prepare the Filling and Preheat Oven
- b.Place a baking sheet on the lower-middle rack of your oven and preheat to 425°F (220°C).
- 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
Step 3
- a.Assemble the Pie
- b.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.
- c.Pour the marionberry filling into the crust-lined plate. Dot the top of the filling with the 2 tbsp of butter pieces.
- d.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.
- e.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.
- f.Cut 4-5 slits in the top crust to allow steam to escape during baking.
- 4
Step 4
- a.Apply Egg Wash and Chill
- b.In a small bowl, whisk together the large egg and milk to create an egg wash.
- c.Lightly brush the top of the pie with the egg wash and sprinkle generously with coarse sugar.
- d.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
Step 5
- a.Bake the Pie
- b.Place the chilled pie on the preheated baking sheet in the oven.
- c.Bake at 425°F (220°C) for 15 minutes.
- d.Reduce the oven temperature to 375°F (190°C) and continue to bake for another 35-45 minutes.
- e.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
Step 6
- a.Cool Completely Before Serving
- b.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.
- c.Allowing the pie to cool fully ensures the filling will set properly for clean, beautiful slices.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the flakiest crust, ensure your butter, water, and even your bowl are as cold as possible.
- 2Avoid overworking the pie dough. A few visible streaks of butter are a good thing; they create steam pockets and flaky layers.
- 3Baking the pie on a preheated baking sheet helps ensure a crisp bottom crust and catches any potential drips.
- 4Patience is key! Do not slice the pie while it's warm. The filling needs several hours at room temperature to set completely.
- 5If using frozen berries, you may need to add 5-10 minutes to the total baking time. Do not thaw them before making the filling to prevent excess liquid.
- 6A lattice top not only looks beautiful but also helps the pie vent more effectively.
Adapt it for your goals.
Spice it Up
Add 1/4 teaspoon of cinnamon or a pinch of cardamom to the berry filling for a warm, spiced flavor.
Crumble ToppingCrumble Topping
Instead of a top crust, make a crumble topping with flour, oats, brown sugar, and butter. Sprinkle over the filling before baking.
Mixed Berry PieMixed Berry Pie
If you can't find enough marionberries, substitute a portion with other berries like blackberries, raspberries, or blueberries.
Nutty CrustNutty Crust
Add 1/4 cup of finely chopped pecans or walnuts to the pie dough for added texture and flavor.
Why this is on our healthy list.
Rich in Antioxidants
Marionberries are packed with anthocyanins, a type of antioxidant that gives them their deep purple color. These compounds help protect your cells from damage caused by free radicals.
Excellent Source of Fiber
The berries in this pie provide a good amount of dietary fiber, which is essential for digestive health, regulating blood sugar, and promoting a feeling of fullness.
Boosts Vitamin C Intake
Marionberries are a great source of Vitamin C, a crucial nutrient for a strong immune system, healthy skin, and wound healing.
Frequently asked questions
Marionberries are a specific type of blackberry primarily grown in Oregon. If you can't find them, you can substitute them with regular blackberries. The flavor will be slightly different but still delicious.