In a large mixing bowl, combine the marionberries, granulated sugar, flour, lemon juice, and ground cinnamon. Toss gently until the marionberries are well coated. Set aside to let the filling macerate for about 15 minutes.

Prepare the Filling

Preheat the Oven

Roll out your pie crust and place it in a 9-inch pie pan. Trim any excess crust hanging over the edges.

Prepare the Pie Crust

Pour the marionberry filling into the prepared pie crust and dot the filling with butter.

Fill the Pie Crust

If using a top crust, roll it out and place it over the filling. Cut slits for steam to escape, or create a lattice pattern. Trim and crimp the edges to seal.

Cover with Top Crust

Beat the egg in a small bowl and brush it over the crust. Sprinkle sugar on top, if desired.

Egg Wash

Bake in the preheated oven for 15 minutes. Then reduce the temperature to 350°F (175°C) and continue baking for 35-40 minutes, or until the filling is bubbly and the crust is golden brown.

Bake the Pie

Remove the pie from the oven and let it cool for at least 2 hours before slicing. Serve warm or at room temperature.

marionberry pie

Recipe information

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