📝 About This Recipe
Celebrated as the 'Cabernet of Blackberries,' the Marionberry is a prized jewel of Oregon, offering a complex balance of tartness and deep earthy sweetness. This recipe features a mountain of plump berries encased in a shatteringly flaky, all-butter lattice crust that allows the vibrant purple juices to bubble and thicken to perfection. It is a quintessential summer dessert that captures the rustic elegance of the American Northwest in every bite.
🥗 Ingredients
The All-Butter Flaky Crust
- 2 1/2 cups All-purpose flour (chilled)
- 1 cup Unsalted butter (cubed and very cold)
- 1 tablespoon Granulated sugar
- 1 teaspoon Fine sea salt
- 6-8 tablespoons Ice water (as needed)
- 1 teaspoon Apple cider vinegar (added to the ice water)
The Marionberry Filling
- 6 cups Fresh or frozen Marionberries (if frozen, do not thaw)
- 3/4 cup Granulated sugar (adjust slightly based on berry sweetness)
- 1/4 cup Cornstarch (or 1/3 cup if using frozen berries)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 teaspoon Lemon zest (finely grated)
- 1/4 teaspoon Ground cinnamon
- 1/2 teaspoon Vanilla extract (pure Madagascar bourbon preferred)
- 1 tablespoon Unsalted butter (cut into tiny dots)
The Finish
- 1 Egg (beaten with 1 tbsp water for egg wash)
- 1 tablespoon Demerara sugar (for a crunchy topping)
👨🍳 Instructions
-
1
In a large bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized chunks remaining.
-
2
Drizzle in the ice water mixed with vinegar, one tablespoon at a time, tossing with a fork until the dough just begins to come together. Divide the dough into two discs, wrap tightly in plastic, and refrigerate for at least 1 hour.
-
3
Preheat your oven to 400°F (200°C) and place a baking sheet on the middle rack to get hot—this helps crisp the bottom crust.
-
4
On a lightly floured surface, roll out one disc of dough to a 12-inch circle. Gently drape it into a 9-inch deep-dish pie plate, leaving an overhang. Chill while you prepare the filling.
-
5
In a large mixing bowl, gently toss the Marionberries with the sugar, cornstarch, lemon juice, zest, cinnamon, and vanilla until the berries are evenly coated.
-
6
Pour the berry mixture into the prepared bottom crust, mounding them slightly in the center. Dot the top of the berries with the small bits of butter.
-
7
Roll out the second disc of dough. Cut into 1-inch wide strips to create a lattice top, or place the full sheet over the berries and cut several large steam vents.
-
8
Trim the excess dough, then fold the top edge under the bottom edge and crimp with a fork or your fingers to seal the perimeter.
-
9
Lightly brush the top crust with the egg wash and sprinkle generously with the coarse Demerara sugar.
-
10
Place the pie on the preheated baking sheet. Bake at 400°F for 20 minutes, then reduce the oven temperature to 375°F (190°C).
-
11
Continue baking for another 35-45 minutes. The crust should be deep golden brown, and the fruit juices should be bubbling thickly through the vents or lattice.
-
12
Remove from the oven and place on a wire rack. Let the pie cool completely for at least 4 hours (overnight is best) to allow the filling to set properly before slicing.
💡 Chef's Tips
Keep your butter and water ice-cold; this is the secret to a flaky, layered crust. If the edges of the crust brown too quickly, cover them with a pie shield or aluminum foil halfway through baking. Do not skip the cooling time; Marionberries are very juicy, and the cornstarch needs time to fully gel as it cools. If using frozen berries, do not thaw them first, as this will result in a soggy crust; simply add an extra 10 minutes to the bake time. For the best flavor, use a glass or ceramic pie dish which conducts heat evenly and helps prevent 'soggy bottoms'.
🍽️ Serving Suggestions
A generous scoop of high-quality vanilla bean ice cream (the classic 'A La Mode'). A dollop of lightly sweetened whipped cream infused with a touch of lemon zest. A sharp white cheddar cheese slice on the side for a traditional savory-sweet pairing. A cup of bold, dark roast Pacific Northwest coffee. A glass of chilled late-harvest Riesling or a berry-infused dessert wine.