Dessert: United States – Oregon, Pacific Northwest – Marionberry Pie

Serving Size: 8

Approximate Time

Prep 50 min

Cook 55 min

Additional 3 hrs 5 min

Total 4 hrs

Ingredients

- For the crust:
- 2 1/2 cups (312 g) all-purpose flour
- 1 tbsp (12 g) granulated sugar
- 1 tsp (6 g) fine salt
- 1 cup (226 g) unsalted butter, cold, cut into 1/2-inch cubes
- 1/2 cup (112 g) vegetable shortening, cold
- 6 to 8 tbsp (90–120 ml) ice water
- 1 tsp (5 ml) apple cider vinegar (optional, for tenderness)

- For the filling:
- 5 cups (700 g) fresh marionberries
- 1 cup (200 g) granulated sugar
- 1/3 cup (40 g) cornstarch
- 1 tbsp (15 ml) lemon juice, freshly squeezed
- 1/4 tsp (1.5 g) fine salt
- 2 tbsp (28 g) unsalted butter, cut into small bits

- For assembly and finishing:
- 1 large egg + 1 tbsp (15 ml) milk, beaten (egg wash)
- 1 tbsp (12 g) granulated sugar for sprinkling
- 1 tbsp (15 ml) milk or heavy cream (optional, for brushing)

Instructions

Short Description:
A classic Oregon dessert featuring a flaky double crust filled with sweet-tart fresh marionberries and a bright touch of lemon. Baked until the filling bubbles and the crust is golden, then cooled to set for perfect slices.

Regional Notes:
This is the Pacific Northwest (Oregon) version using marionberries, a cultivar developed in Oregon with a uniquely rich, sweet-tart blackberry flavor that distinguishes it from generic blackberry pies. The recipe emphasizes a flaky butter-rich crust and a simple sugar-lemon filling that showcases the marionberry flavor.

1. Make the crust: In a large bowl whisk together flour, sugar, and salt. Add cold butter cubes and shortening; cut in with a pastry cutter or two forks (or pulse in a food processor) until mixture resembles coarse crumbs with some pea-sized pieces.
2. Sprinkle 6 tbsp (90 ml) ice water and the vinegar over the flour mixture and mix gently until dough holds when pinched; add remaining ice water 1 tbsp at a time only if needed. Divide dough into two disks, wrap in plastic, and chill at least 1 hour.
3. Prepare filling: In a large bowl combine marionberries, sugar, cornstarch, lemon juice, and salt. Gently toss until berries are evenly coated and the cornstarch is incorporated; let rest 10 minutes so juices begin to release.
4. Preheat oven to 425°F (220°C) with a rack in the lower third. Remove one dough disk from fridge and let soften 5 minutes; on a lightly floured surface roll into a 12-inch (30 cm) circle for the bottom crust.
5. Transfer bottom crust to a 9-inch (23 cm) deep-dish pie plate, letting excess hang slightly over the edge. Spoon the marionberry filling into the crust, mounding slightly and dotting with the 2 tbsp (28 g) butter bits.
6. Roll out the second dough disk to a 12-inch (30 cm) circle for the top crust. Place over filling and trim both crusts to 1/2 inch (1.25 cm) beyond rim; fold and crimp edges to seal. Cut vents or create a lattice if desired.
7. Brush the top crust with the beaten egg and milk mixture, and sprinkle 1 tbsp (12 g) sugar over the top. Chill the assembled pie 15 minutes in the fridge to help prevent shrinking.
8. 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, or until crust is deep golden and filling is bubbling through vents. If edges brown too quickly, shield with foil.
9. Remove pie from oven and cool on a rack at least 3–4 hours (preferably longer) so the filling sets before slicing. Serve plain, with whipped cream, or vanilla ice cream.