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 of Treva Chadwell
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Marionberry Pie
Total:
3 hr 40 min
Prep:
15 min
Inactive:
2 hr
Cook:
1 hr 25 min
Yield:
One 9-inch pie
Level:
Easy
Total:
3 hr 40 min
Prep:
15 min
Inactive:
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:
  • 5 1/2 cups marionberries (if marionberries are not available, blackberries can be used)
  • 3/4 cup granulated sugar
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/4 cup cornstarch
Topping:
  • 3/4 cup all-purpose flour
  • 1/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • Pinch kosher salt
  • 5 tablespoons unsalted butter, cold, cut into small pieces
  • Vanilla ice cream, for serving

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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