Recipe courtesy of Treva Chadwell

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.
  • Level: Easy
  • Total: 3 hr 40 min
  • Prep: 15 min
  • Inactive: 2 hr
  • Cook: 1 hr 25 min
  • Yield: One 9-inch pie
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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

  1. 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. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. Pour the filling into the prepared pie shell. Sprinkle the crumbs over the filling. 
  6. 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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