Marionberry Pie
Ingredients
&w=3840&q=75){kind=small}
&w=3840&q=75){kind=small}
&w=3840&q=75){kind=small}
- 2 1/2 cups all-purpose flour
- 1 tsp kosher salt
- 8 ounces unsalted butter – cold, cut into 0.5-inch cubes
- 2/3 cup ice water – ice-cold
- 2 tbsp all-purpose flour – for dusting
- 6 cups marionberries – fresh or frozen
- 1 cup granulated sugar
- 1/3 cup cornstarch
- 1 tsp lemon zest – finely grated
- 2 tbsp lemon juice – fresh
- 1/4 tsp fine sea salt
- 2 tbsp unsalted butter – cut into small pieces
- 1 egg – beaten
- 1 tbsp milk
- 1 tbsp turbinado sugar
- vanilla ice cream – for serving
Instructions
1. Combine the 2.5 cups flour and 1 tsp kosher salt in a large bowl. Cut in the 8 ounces cold butter with a pastry cutter or fingertips until pea-sized with some flat bits.
2. Drizzle in the 0.66 cup ice-cold water, tossing with a fork until the dough holds together when squeezed; you may not need all the water. Divide into 2 disks, wrap, and chill 1 hour.
3. In a large bowl, gently toss the 6 cups marionberries with 1 cup granulated sugar, 0.33 cup cornstarch, 1 tsp lemon zest, 2 tbsp lemon juice, and 0.25 tsp fine sea salt until no dry spots remain. Let stand 10 minutes to begin releasing juices.
4. On a lightly dusted surface using the 2 tbsp flour (for dusting), roll one dough disk to a 12-inch circle. Fit into a 9-inch pie plate, leaving 1 inch overhang. Chill the lined plate 15 minutes. Roll the second disk to a 12-inch circle (or cut into 1-inch strips for a lattice); place on parchment and chill.
5. Heat the oven to 425°F (220°C) with a rack in the lower third. Set a foil-lined baking sheet on the rack to preheat.
6. Scrape the marionberry filling into the chilled pie shell and smooth lightly. Dot the surface with the 2 tbsp butter.
7. Top with the chilled second crust: arrange a lattice or place the full round over the filling and cut several vents. Trim excess, fold edges under, and crimp.
8. Beat the 1 egg with the 1 tbsp milk. Brush the top crust and crimped edge evenly, then sprinkle with the 1 tbsp turbinado sugar.
9. Chill the assembled pie 20 minutes to firm the crust.
10. Place the pie on the preheated baking sheet and bake at 425°F for 20–25 minutes, until the crust just begins to color.
11. Reduce the oven to 375°F (190°C) and continue baking 35–45 minutes, until the juices bubble vigorously through the lattice/vents and the crust is deep golden. If using frozen berries, bake 10–15 minutes longer. Tent loosely with foil if the edges brown too quickly.
12. Cool on a rack at least 3–4 hours, until the filling sets sliceably. Slice and serve with vanilla ice cream (for serving).
Marionberry pie is a Pacific Northwest favorite that celebrates the berry’s vivid, winey flavor and deep purple hue. The filling bakes into a jammy, juicy center that balances sweet and tart, while a buttery, flaky double crust provides crisp contrast. Often finished with a lattice, the pie showcases bubbling fruit and a crackly sugar top that’s irresistible warm or at room temperature.
Developed in Oregon, marionberries are a blackberry hybrid prized for their high aroma, rich color, and complex taste. Introduced mid-20th century, they quickly became synonymous with Oregon’s berry fields and roadside stands. Marionberry pie grew alongside the berry’s popularity, becoming a regional emblem served at fairs, bakeries, and family tables throughout the Pacific Northwest.