Marionberry Pie

1. 1
   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.
2. 2
   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.
3. 3
   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.
4. 4
   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.
5. 5
   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.
6. 6
   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.
7. 7
   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.

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