Recipe courtesy of The Pie Spot

Marionberry Pie Holes

  • Level: Easy
  • Total: 3 hr
  • Prep: 30 min
  • Inactive: 2 hr
  • Cook: 30 min
  • Yield: 1 dozen muffin-size pie holes
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Pie Dough:

1 pound unbleached all-purpose flour

1 heaping teaspoon salt

9 ounces unsalted butter, cubed and chilled

1/2 cup ice cold water

Crumb Topping:

1 cup unbleached all-purpose flour

1/2 cup brown sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1 stick (1/2 cup) butter, melted


1 cup sugar

1/4 cup unbleached all-purpose flour

2 tablespoons cornstarch

1 teaspoon salt

2 cups fresh marionberries

Egg wash, for assembling


  1. For the dough: In a large bowl or mixer, combine the flour and salt. Add the butter and chop until pea-size pieces form. Add the COLD water and mix just until the dough comes together, being careful not to overwork. Wrap and chill for at least 1 hour.
  2. Roll out the dough to about 1/4-inch thick. Cut and form the dough to a standard muffin tin (or desired baking dish). Place in the freezer until hard, about 1 hour. 
  3. For the topping: Mix together the flour, brown sugar, cinnamon and salt in a bowl. Add the melted butter and mix until incorporated. Chill until mostly hard, about 1 hour. 
  4. For the filling: Mix together the sugar, flour, cornstarch and salt. Add the marionberries. 
  5. To assemble: Preheat the oven to 350 degrees F. Brush the frozen dough with egg wash. Fill with the marionberry filling. Lightly top the pies with the crumb topping. Bake until the topping is golden and the filling bubbling, about 30 minutes. ENJOY!