The Pacific Northwest is famous for its lush landscapes and agricultural bounty, and one of its most treasured gems is the Marionberry. Often referred to as the “cabernet of blackberries,” the Marionberry is renowned for its complex, sweet-tart flavor, which makes it the perfect berry for pie. In this article, I will instruct you how to make the perfect Marionberry Pie using either fresh or frozen berries, ensuring a delicious result every time.
1. Pacific Northwest Marionberry Pie Recipe
Ingredients
For the Pie Crust
- 2 ½ cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 6-8 tablespoons ice water
( For convenience, you can also use store-bought pie dough, but homemade crust adds a wonderful flakiness and richness.)
For the Marionberry Filling
- 5 cups of Marionberries (fresh or frozen)
- ¾ cup granulated sugar
- ¼ cup cornstarch (or arrowroot for a clearer filling)
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ¼ teaspoon ground cinnamon (optional, adds warmth)
- 1 tablespoon butter (for dotting the filling)
- 1 egg, beaten (for egg wash)
- 2 tablespoons coarse sugar (for sprinkling on top, optional)
Instructions
Step 1: Prepare the Pie Crust
Make the crust dough: In a large bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter, and using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs, with pea-sized pieces of butter still visible. This helps create a flaky crust.
Add the ice water: Drizzle the ice water, one tablespoon at a time, over the flour mixture, stirring gently with a fork or your hands until the dough begins to come together. Stop adding water once the dough holds together when pressed.
Form the dough: Divide the dough in half, flatten each half into a disk, and wrap them in plastic wrap. Chill the dough in the refrigerator for at least 1 hour (or up to 2 days). Chilling the dough allows the butter to firm up, which results in a flaky crust.
Step 2: Prepare the Marionberry Filling
Combine the filling ingredients: In a large mixing bowl, gently toss the Marionberries (either fresh or frozen) with the sugar, cornstarch, lemon juice, lemon zest, and cinnamon (if using). Let the mixture sit for about 10 minutes to allow the sugar to draw out the berries’ juices. This helps the cornstarch dissolve and ensures the filling thickens properly during baking.
Step 3: Assemble the Pie
Preheat the oven: Preheat your oven to 400°F (200°C). Place an oven rack in the lower third of the oven to ensure the bottom crust bakes thoroughly.
Roll out the dough: On a lightly floured surface, roll out one of the chilled dough disks into a 12-inch circle. Carefully transfer the dough to a 9-inch pie dish, pressing it gently into the bottom and sides. Trim any excess dough, leaving about 1 inch of overhang around the edges.
Add the filling: Pour the prepared Marionberry filling into the pie crust, spreading it evenly. Dot the filling with small pieces of butter.
Top the pie: Roll out the second disk of dough into another 12-inch circle. You can either place this second sheet of dough over the filling for a traditional double-crust pie, or you can create a lattice pattern. To make a lattice, cut the dough into ¾-inch strips and weave them over and under each other across the top of the pie. Trim and fold the edges of the dough, then crimp them together to seal the crust.
Apply the egg wash: Brush the top of the crust with the beaten egg to give it a golden brown shine as it bakes. If desired, sprinkle coarse sugar over the top for extra texture and sweetness.
Step 4: Bake the Pie
Bake the pie: Place the pie on a baking sheet (to catch any bubbling juices) and bake for 45-55 minutes, or until the crust is golden and the filling is bubbling. If the edges of the crust start to brown too quickly, cover them with strips of aluminum foil or a pie shield.
Cool the pie: Once the pie is done, remove it from the oven and allow it to cool for at least 2 hours before slicing.
2. Using Fresh vs. Frozen Marionberries
Making this pie with fresh or frozen Marionberries works equally well, but there are a few important distinctions to keep in mind when using either type.
Using Fresh Marionberries
- Fresh berries provide a slightly firmer texture in the final pie, and their flavor can be a bit brighter.
- No need to thaw or prep fresh berries beyond a gentle rinse and drying.
- Be mindful of the ripeness of the berries—too ripe, and they may release more juice than desired, which could make the filling runny.
Using Frozen Marionberries
- Frozen berries are often picked at peak ripeness and frozen immediately, which means they retain excellent flavor even outside of berry season.
- If using frozen berries, thaw them slightly and drain off any excess liquid before mixing with the other filling ingredients. This helps prevent the pie from becoming too watery.
- Frozen berries may break down a little more during baking, resulting in a softer texture, but they still make a delicious, juicy pie.
3. Tips for the Perfect Marionberry Pie
Prevent a soggy bottom: To avoid a soggy bottom crust, make sure your oven is fully preheated to 400°F and place the pie on the lower third of the oven to ensure the bottom gets enough heat. You can also blind-bake the bottom crust for about 10 minutes before adding the filling, though this step isn’t always necessary.
Thicken the filling: Marionberries can release a lot of juice during baking, so it’s important to use enough cornstarch or arrowroot as a thickener. If you notice your filling is still too runny after baking, let the pie cool completely; the filling will thicken as it sets.
Adjust sweetness: Marionberries have a wonderfully tangy flavor, so taste the berries before mixing the filling. If the berries are particularly tart, you can add an extra tablespoon or two of sugar to the filling.
Egg wash for golden crust: Brushing the top of the pie with an egg wash (a beaten egg mixed with a little water or milk) helps create a beautiful golden crust. Sprinkling coarse sugar on top adds a delightful crunch and a touch of extra sweetness.
Let the pie cool completely: Patience is key with fruit pies. Allowing the pie to cool for at least 2 hours gives the filling time to set, ensuring neat slices and avoiding a runny mess. The pie can be served warm, but it’s easier to slice when at room temperature.
4. Serving Suggestions
Marionberry pie is best served warm or at room temperature. Here are a few serving ideas to elevate this already delicious dessert:
Vanilla ice cream: A scoop of creamy vanilla ice cream is a classic pairing for warm Marionberry pie. The cold, smooth ice cream contrasts beautifully with the warm, sweet-tart berries.
Whipped cream: Light, fluffy whipped cream adds a touch of sweetness and creaminess that complements the richness of the pie filling.
Lemon or citrus zest: For a refreshing twist, garnish each slice with a sprinkle of fresh lemon or orange zest to enhance the tartness of the berries.
5. Storing and Freezing Marionberry Pie
Storing
Leftover pie can be stored at room temperature, loosely covered, for 1-2 days.
For longer storage, refrigerate the pie for up to 5 days. Simply cover it with plastic wrap or foil to keep it fresh.
Freezing
Marionberry pie freezes very well. After baking and cooling, wrap the entire pie tightly in plastic wrap and then aluminum foil to prevent freezer burn. The pie can be frozen for up to 3 months.
To serve, thaw the pie overnight in the refrigerator and warm it in a 350°F oven for about 15-20 minutes before slicing.
Whether using fresh berries during the peak of summer or frozen ones in the depths of winter, this pie is sure to impress with its rich, juicy filling and buttery, flaky crust. Its tart, sweet flavor is perfectly balanced, making it the ideal dessert for any occasion.
So, the next time you’re craving a taste of the pie, try your hand at this classic Marionberry pie recipe and savor the taste of one of the Pacific Northwest’s most beloved fruits.
