Mouthwatering Marionberry Pie Recipe

Make dough

In a large bowl, whisk together 2 1/4 cups flour, 1 tsp sugar and 1/2 tsp salt. Add the 12 tbs (1 1/2 sticks) cold, cubed butter. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining (about 6–8 turns).

Bring dough together

Mix 6 tbs ice water with 1 tsp apple cider vinegar. Drizzle 4 tbs of the ice water mixture over the flour-butter and gently fold with a fork. Add more water, 1 tbs at a time, just until the dough holds together when pressed (you may not use all water). Divide into two disks, flatten lightly, wrap in plastic wrap, and chill at least 1 hour (or up to 2 days).

Roll out

When ready, remove one disk and let sit 5–10 minutes to soften slightly. On a lightly floured surface, roll one disk into a 12-inch circle about 1/8-inch thick. Gently transfer to a 9-inch pie plate, easing the dough into the plate without stretching. Refrigerate while you prepare filling. Roll the second disk similarly for the top crust; for a lattice, cut into strips after rolling.

Combine filling ingredients

In a large bowl, gently combine 5 cups marionberries, 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 1/4 cup cornstarch, 2 tbsp fresh lemon juice, 1 tsp vanilla extract, 1 tsp lemon zest, 1/4 tsp ground cinnamon and 1/4 tsp salt. Toss carefully to avoid crushing the berries; let sit 5–10 minutes so sugars start to dissolve and juices release.

Adjust thickness if needed

If the mixture seems very runny after resting (depends on berry juiciness), add up to an additional 1–2 tbsp cornstarch, mixing gently. The goal is a thickened, but saucy, filling that will set during baking.

Fill the pie

Preheat oven to 400°F (200°C). Remove the bottom crust from the refrigerator, crimp or trim the edges to leave about a 3/4-inch overhang. Spoon the marionberry filling into the chilled pie shell, spreading evenly. Dot the top of the filling with 1 tbsp butter in small pieces if desired.

Top crust and egg wash

Place the rolled top crust over the filling and crimp edges to seal, or weave a lattice and trim edges flush. Whisk 1 egg with 1 tsp cold water and brush the top crust lightly. Sprinkle 1 tbsp coarse sugar over the top. Cut a few steam vents in a solid top crust if not making a lattice.

Initial bake

Place the pie on a foil-lined baking sheet (to catch drips). Bake at 400°F (200°C) for 20 minutes to set the crust and start bubbling.

Finish baking

Reduce oven temperature to 375°F (190°C) and continue to bake for 25–35 minutes more, until the crust is golden-brown and the filling is bubbling through vents or lattice. If the edges brown too quickly, cover them with foil or a pie shield after 25 minutes.

Cool

Remove pie from oven and let cool on a rack at least 2 hours so the filling sets (sliceable). If you prefer it warm, cool 30–45 minutes before slicing for slightly looser filling.

Spoon or slice the pie and serve warm with one scoop of vanilla ice cream per slice (about 4 scoops total for the pie). The cool vanilla complements the warm marionberry filling—enjoy immediately.