Marionberries are a sweet blackberry hybrid grown in the Northwest that make a perfect pie!
My husband loves this! I am so happy I made it I think the one thing I would do is add some corn startch to the mix. Love Oregon marionberrys I am so happy to have a great recipe for a pie.
Great recipe. I did find that I like making two smaller pies with this recipe instead of one big one. Definitely a keeper!
I will add cornstarch or tapioca to the filling to make it firmer. Otherwise a very good tasting pie. I used the butter pie crust, which always turns fantastic.
I like a stiff pie filling so I added 7 tablespoons of flour instead of 6 I also cut the sugar to 1/2 cup. I also added 1/4 tsp almond extract just enough to be a mysterious ingredient that keep some people wondering what is that last flavor? Works for me. I made it with fresh, hand picked, ripe Puget Sound Black Berries. My wife and our son love it.
6 cups fresh marionberries
3/4 cup white sugar
6 tablespoons all-purpose flour
1 tablespoon lemon juice
1 (15 ounce) package pastry for a 9-inch double crust pie
2 teaspoons water, or as needed
2 teaspoons sugar, or to taste
Preheat oven to 450 degrees F (230 degrees C).
Mix marionberries, 3/4 cup sugar, flour, and lemon juice together in a large bowl until well-combined.
Fit the bottom of a 9-inch pie plate with 1 pie crust. Pour in marionberry mixture. Cover with second crust; crimp edges to seal. Brush pie lightly with water. Sprinkle 2 teaspoons sugar on top. Cut four to eight 1-inch slits in the top crust with a knife.
Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until crust is golden, 45 to 50 minutes more. Let cool completely before serving, about 1 hour.