📝 About This Recipe
Born in the fertile Willamette Valley, the Marionberry is the 'Cabernet of blackberries,' offering a complex profile of tartness and deep, earthy sweetness. This recipe celebrates the Pacific Northwest's most iconic berry, cradled in a buttery, flaky crust that shatters upon impact. The filling is perfectly thickened to highlight the fruit's natural juices without being runny, making it a true masterpiece of American regional baking.
🥗 Ingredients
Flaky All-Butter Crust
- 2 1/2 cups All-purpose flour (plus extra for dusting)
- 1 cup Unsalted butter (cold, cut into 1/2-inch cubes)
- 1 tablespoon Granulated sugar
- 1 teaspoon Kosher salt
- 6-8 tablespoons Ice water (very cold)
Marionberry Filling
- 6 cups Fresh or frozen Marionberries (thaw and drain slightly if using frozen)
- 3/4 cup Granulated sugar (adjust to 1 cup if berries are very tart)
- 1/4 cup Cornstarch (acts as the primary thickener)
- 1 tablespoon Quick-cooking tapioca (ground finely for a clear, stable set)
- 1 tablespoon Fresh lemon juice
- 1 teaspoon Lemon zest (finely grated)
- 1/4 teaspoon Ground cinnamon (adds subtle warmth)
- 1/2 teaspoon Pure vanilla extract
- 1 tablespoon Unsalted butter (cubed, for dotting the top)
Finishing Touches
- 1 Egg (beaten with 1 tbsp water for egg wash)
- 1 tablespoon Turbinado sugar (for a crunchy, sparkling finish)
👨🍳 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 fingers to work the butter into the flour until the mixture resembles coarse meal with some pea-sized lumps remaining.
-
2
Drizzle in the ice water 1 tablespoon at a time, tossing with a fork until the dough just begins to come together. Divide the dough into two disks, wrap 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
In a large mixing bowl, gently toss the Marionberries with the lemon juice, lemon zest, and vanilla extract until coated.
-
5
In a small bowl, whisk together the sugar, cornstarch, tapioca, and cinnamon. Sprinkle this over the berries and fold gently with a spatula to avoid crushing the fruit.
-
6
On a lightly floured surface, roll out one dough disk into a 12-inch circle. Carefully drape it over a 9-inch deep-dish pie plate, leaving an overhang.
-
7
Pour the berry mixture into the prepared bottom crust and dot the surface with the 1 tablespoon of cubed butter.
-
8
Roll out the second dough disk. You can place it over the pie whole (cutting vents) or cut it into strips to create a lattice top for a classic look.
-
9
Trim the excess dough to 1/2 inch, fold the edges under, and crimp with your fingers or a fork to seal the two crusts together.
-
10
Brush the top crust lightly with the egg wash and sprinkle generously with the turbinado sugar.
-
11
Place the pie on the preheated baking sheet in the oven. Bake at 400°F for 20 minutes, then reduce the heat to 375°F (190°C).
-
12
Continue baking for another 35-45 minutes. The pie is done when the crust is deep golden brown and the berry juices are thick and bubbling through the vents.
-
13
Remove from the oven and place on a wire rack. Let the pie cool completely (at least 4 hours) to allow the filling to set before slicing.
💡 Chef's Tips
Always keep your butter and water ice-cold; this is the secret to a shatteringly flaky crust. If the edges of the crust are browning too quickly, loosely cover them with a pie shield or aluminum foil halfway through baking. Do not skip the cooling time; Marionberries are very juicy, and the filling needs time to thicken as it cools. If using frozen berries, do not thaw them completely; use them while still slightly icy to prevent them from turning into mush. For a professional touch, grind your quick-cooking tapioca in a spice grinder so you don't have small 'pearls' in your smooth filling.
🍽️ Serving Suggestions
A generous scoop of high-quality vanilla bean ice cream is the classic 'à la mode' pairing. Serve alongside a cup of bold, dark-roast Pacific Northwest coffee to balance the sweetness. A dollop of lightly sweetened whipped cream with a hint of lemon zest complements the berry tartness. For a sophisticated twist, pair a slice with a glass of late-harvest Riesling or an Oregon Pinot Noir dessert wine.