Marionberry Pie

Marionberry Pie is a Pacific Northwest classic. Sweet and slightly tart, this pie is the perfect way to celebrate summer berry season.

Every region of the United States has its own food staples. The South is known for its Fried Green Tomatoes and Buttermilk Fried Chicken. The Northeast has New England Clam Chowder and Maryland Crab Cakes. The Midwest has Tater Tot Casserole. The Southwest is known for it’s Beef Chili.

And then there is where I live, the Pacific Northwest. We’ve got lots of seafood so you can make Dungeness Crab Ceviche and Lemon Caper Salmon. And we also have marionberries so you can make this Marionberry Pie.

What are marionberries?

If you’re not from the Pacific Northwest you might be asking yourself what are marionberries? Marionberries are in the same family as the blackberry but are grown only in Oregon. They are a cross between Chehalem and Oallie Blackberries. They range in color from dark red to true black and have a sweet and tart flavor making them perfect for pies.

Speaking of pies! Let’s talk about how you make this delectable Marionberry Pie. It’s easier than you think!

The Ingredients You Need:

• PIE CRUST: You can make your own if you like but to make things easier, buying pre-made pie crust is totally fine. You’ll need two 9 inch pie crusts for this pie.
• MARIONBERRIES: Now, these can be harder to find if you’re living outside of the Pacific Northwest but if you can find them they will likely be in the freezer section. In a pinch, you can use frozen blackberries.
• SUGAR: The berries themselves are pretty tart so the sugar helps sweeten things up.
• CORNSTARCH: The berries will release a lot of liquid while they are cooking, the cornstarch will help them thicken.
• SALT: Just a bit to bring out the flavor
• LEMON: You’ll use the lemon juice and the lemon zest.
• EGG/MILK: To make a wash to brush over the top of the crust.

How do you make Marionberry Pie?

I know pies can sometimes seem intimidating but they are actually really easy to make. Follow along with these step by step photos and instructions.

• STEP #1: Place one of the pie crusts in the bottom of a 9-inch pie pan. Flute the edges if you’d like.
• STEP #2: Combine marionberries, cornstarch, sugar, lemon juice, lemon zest and salt together in a bowl. Mix well.
• STEP #3: Spoon the marionberry mixture into the bottom pie crust.
• STEP #4: Cut the other pie crust into 12 strips. Lay 6 strips across the pie. Fold back every other strip. Lay one of the six remaining strips across the opposite way and fold back the strips to their original position. Repeat with the remaining strips. (If you want to see a video on how this is done check out this one from King Arthur Flour)
• STEP #5: Brush the top of the pie with an egg/milk wash.
• STEP #6: Bake pie at 400 degrees for 60 – 80 minutes or until the filling is bubbly and the crust has browned. Remove from oven and allow to cool at least 30 minutes before slicing.

DES’ TIP: Start watching the pie after 30 minutes. If the edges start to brown too much use a thin piece of tin foil to cover all of the edges.

While it is best to let the pie cool for at least 30 minutes before serving, this Marionberry Pie is best served warm. And if you’re feeling really indulgent, a scoop of vanilla ice cream is perfection!

Looking for more dessert recipes? Here are some favorites:

• Easy Blueberry Crisp
• Cherry Cheesecake
• Pumpkin Cake with Chocolate Ganache

Marionberry Pie

Marionberry Pie is a Pacific Northwest classic. Sweet and slightly tart, this pie is the perfect way to celebrate summer berry season.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 1 hr 20 mins

Total Time 1 hr 35 mins

Course Desserts

Cuisine American

Servings 8 Servings

Calories 288 kcal

Ingredients

  

1x2x3x

Ingredients:

• ▢ 2 9 inch pie crusts
• ▢ 5 cups frozen or fresh marionberries
• ▢ 3/4 cups granulated sugar
• ▢ 1/4 cup cornstarch
• ▢ 2 tablespoons lemon juice
• ▢ 1 teaspoon lemon zest
• ▢ 1/2 teaspoon salt

Instructions

 

• ▢
  Place one of the pie crusts in the bottom of a 9-inch pie pan. Flute the edges if you'd like.
• ▢
  Combine marionberries, cornstarch, sugar, lemon juice, lemon zest and salt together in a bowl. Mix well.
• ▢
  Spoon the marionberry mixture into the bottom pie crust.
• ▢
  Cut the other pie crust into 12 strips. Lay 6 strips across the pie. Fold back every other strip. Lay one of the six remaining strips across the opposite way and fold back the strips to their original position. Repeat with the remaining strips.
• ▢
  Brush the top of the pie with an egg/milk wash.
• ▢
  Bake pie at 400 degrees for 60 - 80 minutes or until the filling is bubbly and the crust has browned. Remove from oven and allow to cool at least 30 minutes before slicing. Serve with vanilla ice cream if desired.

Notes

If you cannot find marionberries, blackberries are a good substitute.

No need to thaw the frozen berries.

Start watching the pie after 30 minutes. If the edges start to brown too much use a thin piece of tin foil to cover all of the edges.

To reheat a slice of pie, place it on a microwave safe plate and microwave for 10 seconds.

Nutrition facts for estimation purposes only.

Nutrition

Calories: 288kcalCarbohydrates: 46.8gProtein: 2.7gFat: 10.8gSaturated Fat: 1.6gSodium: 354mgFiber: 5.2gSugar: 24.6g

Tried this recipe?Mention @lifesambrosia or tag #lifesambrosia!