Dessert: United States – Pacific Northwest (Washington) – Marionberry Pie

Serving Size: 8

Approximate Time

Prep 1 hr

Cook 55 min

Additional 3 hrs 15 min

Total 3 hrs 55 min

Ingredients

- For the crust:
- 2 1/2 cups (312 g) all-purpose flour
- 1 tsp (6 g) fine salt
- 1 tbsp (12 g) granulated sugar
- 1 cup (8 oz / 225 g) unsalted butter, cold, cut into 1/2-inch (1.3 cm) cubes
- 6 to 8 tbsp (90–120 ml) ice water

- For the filling:
- 6 cups (approx. 30 oz / 850 g) fresh marionberries
- 1 cup (200 g) granulated sugar (adjust 2 tbsp up or down to taste)
- 1/3 cup (40 g) cornstarch
- 1/4 tsp (1.5 g) fine salt
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 ml) vanilla extract
- 2 tbsp (28 g) unsalted butter, cut into small pieces

- For assembly:
- 1 large egg, beaten with 1 tbsp (15 ml) water (egg wash)
- 1 tbsp (15 g) coarse sugar (optional, for sprinkling)

Instructions

Short Description:
A classic Pacific Northwest fruit pie featuring fresh marionberries in a cornstarch-thickened, sweet-tart filling, finished with a flaky double crust arranged in a traditional lattice top.

Regional Notes:
This Washington variation uses fresh marionberries — a blackberry hybrid prized in the Willamette Valley — and is thickened with cornstarch to set the bright, juicy filling. The pie is commonly topped with a woven lattice crust rather than a full top crust, letting the berry flavor and glossy filling show through.

1. Make the dough: In a large bowl whisk together flour, salt, and sugar. Cut in cold butter with a pastry cutter or two forks until mixture resembles coarse meal with pea-sized butter pieces remaining.
2. Add ice water 1 tbsp at a time, tossing until dough holds together when pinched. Divide dough into two disks, flatten to 3/4-inch (2 cm) thickness, wrap in plastic, and chill at least 1 hour (or up to 2 days).
3. Prepare the filling: In a large bowl gently combine marionberries, sugar, cornstarch, salt, lemon juice, and vanilla. Let sit 10 minutes, then stir again to ensure cornstarch is evenly distributed and berries release some juice.
4. Preheat oven to 425°F (220°C). Position rack in lower-middle third of oven.
5. Roll out bottom crust: On a lightly floured surface, roll one dough disk to a 12-inch (30 cm) circle and fit into a 9-inch (23 cm) deep-dish pie pan, letting excess hang over. Chill in refrigerator 15 minutes while you roll the top.
6. Fill the pie: Pour the marionberry mixture into the chilled crust and scatter the 2 tbsp butter pieces over the filling. Brush the exposed rim with a little water to help seal.
7. Make and arrange lattice: Roll the second dough disk into a 12-inch (30 cm) circle and cut into 10–12 strips about 3/4 to 1 inch (2–2.5 cm) wide. Lay half the strips parallel across the filled pie, fold back every other strip, lay a perpendicular strip, then unfold to weave a lattice. Trim and crimp the edges to seal; flute or press with a fork.
8. Finish and chill: Trim excess dough, brush the lattice and edges with egg wash, and sprinkle coarse sugar if desired. Chill assembled pie 15 minutes to help the crust hold shape.
9. Bake: Place the pie on a rimmed baking sheet to catch drips. Bake at 425°F (220°C) for 20 minutes, then reduce oven temperature to 375°F (190°C) and bake an additional 30–35 minutes until crust is deep golden and filling is bubbling thickly. If edges brown too quickly, shield with foil or a pie ring.
10. Cool and serve: Remove pie to a wire rack and cool at least 3 hours (preferably 3–4 hours) so the cornstarch filling fully sets. Serve at room temperature or slightly warm with vanilla ice cream or whipped cream.