Marionberry Pie Recipe

Prepare dry ingredients

Whisk together the all-purpose flour, granulated sugar, and fine sea salt in a large bowl until evenly combined.

Cut in fats

Add the cold, cubed unsalted butter and cold vegetable shortening to the flour mixture. Using a pastry cutter, two forks, or your fingertips, cut the fats into the flour until the mixture resembles coarse peas and some pea-sized butter pieces remain (about 6–8 large pea bits).

Add liquid

Combine the ice water and apple cider vinegar (or lemon juice). Sprinkle the liquid over the flour-fat mixture, one tablespoon at a time, gently mixing with a fork after each addition. Stop when the dough just comes together and holds when squeezed; you may not need all the water. Aim for about 6 tablespoons total.

Form and chill

Turn the dough onto a lightly floured surface and gently gather into two disks (one slightly larger for the bottom crust). Press — do not overwork — to bring edges together. Wrap each disk tightly in plastic wrap and chill in the refrigerator for at least 1 hour (or up to 48 hours).

Roll out

When ready, remove the larger dough disk from the refrigerator and let sit on the counter for 10 minutes to soften slightly. On a lightly floured surface, roll the dough into a circle about 12 inches in diameter and roughly 1/8" thick, rotating and dusting with flour as needed to prevent sticking. Carefully transfer into a 9-inch pie dish, easing dough into place without stretching. Trim the overhang to about 1/2".

Combine filling ingredients

In a large bowl, gently fold together the marionberries, granulated sugar, light brown sugar, cornstarch, lemon juice, lemon zest, ground cinnamon, and fine sea salt until the berries are evenly coated and the cornstarch is fully incorporated. Let sit 10 minutes to allow juices to develop.

Assemble filling in crust

Spoon the berry mixture into the prepared bottom crust, mounding slightly in the center. Dot the top of the filling with the small pieces of unsalted butter.

Top crust or lattice (optional)

Roll out the remaining dough disk to about 10–11 inches. You may either lay as a full top crust (cut a few slits for steam) or cut into strips and weave a lattice. If using a full top crust, fold under the bottom crust edge to seal and crimp decoratively. For lattice, weave strips over the filling and press edges to seal.

Prepare egg wash

Whisk together the large egg and milk (or cream) until smooth. Brush the entire exposed crust and top with a thin, even coat of egg wash. If desired, sprinkle coarse sugar over the top for sparkle and crunch.

Chill briefly before baking

Place the assembled pie on a baking sheet and chill in the refrigerator for 15–20 minutes. This helps prevent shrinking and keeps the crust crisp.

Bake

Preheat the oven to 425°F (220°C). Bake the pie at 425°F for 15 minutes to set the crust, then reduce the oven temperature to 375°F (190°C) and continue baking for 35–45 minutes more, until the crust is golden brown and the filling is bubbling through vents or lattice. If the edges brown too quickly, shield them with a pie shield or strip of foil after the first 20 minutes.

Cool

Remove the pie from the oven and set on a wire rack. Allow the pie to cool at least 2–3 hours (preferably longer) so the filling sets; warm slices are delicious but may be runny if sliced too soon.