Marionberry Pie

Marionberries, a type of blackberry hybrid developed by the USDA Agricultural Research Service and Oregon State University, are glossy, black-purple, conical berries with a somewhat tart flavor (though sweeter than the traditional blackberry). The voluminous annual early summer crop results in abundant marionberry pies, jams, jellies and more sweet-tart concoctions. Once the cooked berries have turned a reddish color, you'll know your pie is done, complete with a sweet crumb topping to balance the berries' tartness.

Recipe courtesy Treva Chadwell for Cooking Channel
TOTAL TIME: 3 hr 40 min
Prep: 15 min
Inactive Prep: 2 hr
Cook: 1 hr 25 min
 
YIELD: One 9-inch pie
LEVEL: Easy

ingredients

CRUST:
  • 1 1/4 cups all-purpose flour, plus more for dusting
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/4 cup shortening
  • 4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
  • 1/2 teaspoon apple cider vinegar
  • 3 to 4 tablespoons ice water
    FILLING:
      TOPPING:
      • Pinch kosher salt
      • 5 tablespoons unsalted butter, cold, cut into small pieces
        recipe tools

        Directions

        For the crust: Put the flour, granulated sugar and salt in the bowl of a food processor. Pulse a couple of times to mix. Add the shortening and pulse to combine. Add the butter and pulse until the mixture is coarse and a few pieces of butter are still visible. Add the apple cider vinegar and 2 tablespoons ice water. Pulse to combine. Add more water, 1 tablespoon at a time, until the dough just comes together. Shape into a disk, wrap in plastic and refrigerate 1 hour or overnight.

        Roll the dough on a lightly floured surface about 11 inches in diameter and 1/8-inch thick, to fit a 9-inch pie plate. Place in the pie pan, trim and decoratively crimp the edges. Refrigerate while preparing the filling.

        For the filling: Preheat the oven to 400 degrees F. In a medium saucepan over medium heat, combine 1 cup marionberries with the granulated sugar, lemon zest and lemon juice. Bring to a simmer and cook until the berries begin to burst and the mixture is saucy, 5 to 10 minutes, depending on the ripeness of the fruit. Allow to cool slightly. Combine the remaining 4 1/2 cups marionberries with the cornstarch in a large bowl. Add the cooled marionberry mixture to the bowl and gently fold them in.

        For the topping: Combine the flour, brown sugar, granulated sugar and salt. Cut in the butter pieces using a pastry blender or your hands to form large crumbs.

        Pour the filling into the prepared pie shell. Sprinkle the crumbs over the filling.

        Place the pie on a baking sheet and bake for 15 minutes. Reduce the oven temperature to 375 degrees F and continue baking until the crust is golden brown and the filling is thick, dark red and bubbly, 50 minutes to 1 hour. Cool completely before slicing. Serve with a scoop of vanilla ice cream.
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