As the sun-dappled days of summer give way to the crisp autumn air, there’s no better way to celebrate the changing of the seasons than with a slice of homemade Marionberry Pie. This Pacific Northwest gem is a true delight for the senses, with its vibrant purple hue and irresistible balance of sweet and tart flavors.
Marionberries, a juicy cross between the raspberry and blackberry, are the star of this showstopping dessert. Originating in Marion County, Oregon in the 1950s, these plump, flavorful berries have become a beloved regional treasure, prized for their complex, slightly tangy taste and firm, almost crunchy texture.
To create the perfect Marionberry Pie, start with a flaky, golden-brown crust that provides the ideal canvas for the gem-toned filling. The recipe below calls for a homemade pie dough, but you can certainly use a store-bought crust if you’re short on time.
1. Classic Marionberry Pie Recipe
Ingredients
Crust
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 3/4 cup unsalted butter, chilled and cubed
- 6-8 tbsp ice water
Filling
- 4 cups fresh marionberries (or frozen, if fresh are unavailable)
- 3/4 cup granulated sugar
- 3 tbsp cornstarch
- 1 tbsp lemon juice
- 1/4 tsp ground cinnamon
- Pinch of salt
Instructions
For the Crust
In a food processor, pulse the flour and salt to combine. Add the chilled butter cubes and pulse until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Add the ice water 1 tbsp at a time, pulsing after each addition, until the dough just begins to hold together.
Turn the dough out onto a lightly floured surface and gently shape it into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
For the Filling
In a large bowl, gently toss together the marionberries, sugar, cornstarch, lemon juice, cinnamon, and salt until well combined.
Assembly
Preheat the oven to 400°F.
On a lightly floured surface, roll out one disk of the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate.
Pour the marionberry filling into the pie crust.
Roll out the remaining dough for the top crust. Cut into strips and arrange in a lattice pattern over the filling.
Crimp the edges of the pie crust to seal.
Bake for 25 minutes, then reduce the oven temperature to 375°F and continue baking for 30-35 minutes, until the crust is golden brown and the filling is bubbling.
Allow the pie to cool completely on a wire rack before serving, at least 4 hours.
Serve this tantalizing Marionberry Pie with a scoop of vanilla ice cream or a dollop of freshly whipped cream for the ultimate taste of the Pacific Northwest. The combination of the buttery crust, the luscious berry filling, and the hint of cinnamon will have your taste buds singing with delight. Savor every bite and let the flavors of autumn transport you to the heart of the Willamette Valley.
