Oregon Marionberry Pie
A juicy double-crust pie made with marionberries, a blackberry hybrid developed in Oregon.
- Prep
- 35 min
- Cook
- 55 min
- Total
- 90 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 340 kcal
Equipment
- •Pie dish
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 14
- carbs
- 52
- protein
- 4
- calories
- 340
Instructions
- 1
Preheat your oven to 400°F.
- 2
Mix the marionberries, sugar, cornstarch, lemon juice, and cinnamon in a large bowl.
- 3
Roll out one disk of pie dough. Fit it gently into a 9-inch pie dish.
- 4
Pour in the berry filling. Scatter small pieces of butter over the top.
- 5
Roll out the second disk. Weave it into a lattice top or place it whole with vent slits.
- 6
Brush the top crust with egg wash so it bakes to a golden color.
- 7
Bake for 20 minutes. Lower the heat to 375°F and bake 30-35 minutes more until bubbly.
- 8
Let the pie cool for at least 2 hours so the filling sets before slicing.
Chef's tips
If using frozen marionberries, do not thaw them first; mix them frozen with the sugar mixture. Cover the crust edges with a foil ring to prevent over-browning.
Storage
Cover and store at room temperature for 1 day or refrigerate for up to 4 days.
Reheating
Warm individual slices in a 300°F oven for 10 minutes.
Common mistakes to avoid
- •Cutting into the pie while it is still hot, which makes the filling runny.
- •Forgetting to cut vent slits in a solid top crust.
Serving suggestions
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