If you have ever dreamed of capturing the sweet, tangy, and rustic flavors of the Pacific Northwest in a dessert, this Marionberry Pie Recipe will be your new go-to favorite. Bursting with juicy marionberries nestled inside a flaky, golden crust, this pie delivers an unforgettable flavor experience that’s both homey and special enough for any occasion. The balance of fresh berries, a hint of lemon, and a perfectly crisp lattice topping makes this pie irresistibly charming and dependable every single time.
Ingredients You’ll Need
Simple, wholesome ingredients come together in this Marionberry Pie Recipe to create a symphony of flavors and textures that are truly exceptional. Each component plays a crucial role in crafting the perfect filling and flaky crust that make this dessert stand out.
- 6 cups fresh or frozen marionberries: The star of the show, these berries provide a rich, deep flavor with natural sweetness and tartness.
- 1 cup granulated sugar: Adds just the right amount of sweetness to balance the berries’ tang.
- 1/4 cup quick-cooking tapioca: Acts as a natural thickener, giving the filling a luscious consistency without overpowering the fruit.
- 2 tablespoons fresh lemon juice: Brightens the pie’s flavor and balances the sweetness perfectly.
- 1 double-pie crust recipe: The flaky, buttery crust is essential for framing the luscious filling and providing that classic pie experience.
- 1 egg: Used for the egg wash, it ensures the lattice topping bakes up beautifully golden and shiny.
- 1 tablespoon water: Mixed with the egg to make a smooth wash that brushed over the crust enhances its finish.
How to Make Marionberry Pie Recipe
Step 1: Preheat and Prepare Your Oven
The journey to perfect Marionberry Pie begins by preheating your oven to 425°F (220°C). Getting this done early helps ensure your oven is ready to bake your pie to golden perfection without delay.
Step 2: Mix Your Filling
In a large bowl, gently combine the marionberries, sugar, quick-cooking tapioca, and fresh lemon juice. Stir carefully to avoid crushing the berries, then let the mixture rest for 15-20 minutes. This resting period is key because it allows the tapioca to thicken naturally, helping your filling set beautifully inside the crust.
Step 3: Roll Out the Crusts
On a floured surface, roll out one pie crust into a 12-inch circle. Gently fit this into a 9-inch pie plate, draping any excess dough over the edges. Then roll out the second crust and cut into 1-inch strips—these strips will become your lovely lattice top, adding both visual appeal and extra crispiness.
Step 4: Assemble the Pie
Pour the thickened marionberry filling into the bottom crust with care. Next, weave the dough strips into a lattice pattern on top of your pie, creating that classic, inviting look.
Step 5: Apply the Egg Wash
In a small bowl, beat the egg together with one tablespoon of water. Lightly brush this mixture over the lattice crust to give it a shimmering, golden finish once baked.
Step 6: Chill Before Baking
Refrigerate the assembled pie for 30 minutes. This optional step helps the crust firm up, preventing it from shrinking or becoming soggy during baking.
Step 7: Bake to Perfection
Bake the pie at 425°F for 20 minutes. Afterward, lower the oven temperature to 375°F and continue baking for 30-35 minutes until the crust is a rich golden brown and the filling bubbles enticingly through the lattice.
Step 8: Cool and Set
Once your pie is done baking, allow it to cool completely before slicing. Cooling is essential because it gives the filling time to fully set and prevents it from spilling out when you cut your first slice.
How to Serve Marionberry Pie Recipe
Garnishes
A scoop of vanilla ice cream or a dollop of freshly whipped cream makes the perfect complement to this Marionberry Pie Recipe. For an extra burst of flavor, try sprinkling powdered sugar or adding a few fresh marionberries on top for a beautiful, rustic look.
Side Dishes
This pie is delightfully versatile, ideal for a casual coffee break or an elegant dessert table. Pair it with a cup of freshly brewed coffee or a glass of dessert wine to enhance the sweet-tart berry flavors.
Creative Ways to Present
Want to impress your guests? Serve individual mini marionberry pies using a muffin tin or create bite-sized tartlets. You can also drizzle a simple vanilla glaze or a sprinkle of toasted almonds over the top for added texture and visual appeal.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover pie tightly with plastic wrap or foil and store it in the refrigerator. Your delicious marionberry pie will stay fresh for up to 3 days, making it easy to enjoy a slice or two whenever the craving hits.
Freezing
If you want to prepare in advance, this Marionberry Pie Recipe freezes well. Freeze the unbaked pie wrapped securely for up to 2 months. When ready to bake, thaw overnight in the fridge and bake as directed.
Reheating
To enjoy your leftover pie warm, gently reheat slices in the oven at 350°F for about 10-15 minutes. This will help revive the flaky crust and warm the filling, making it just as enjoyable as freshly baked.
FAQs
Can I use frozen marionberries for this pie?
Absolutely! Frozen marionberries work wonderfully and are a convenient alternative when fresh berries are out of season. Just be sure to thaw and drain any excess liquid to avoid a soggy crust.
What if I don’t have tapioca? Can I use cornstarch?
Yes, cornstarch can be used as a thickener instead of tapioca. Use about 2 tablespoons of cornstarch mixed with the sugar. Tapioca tends to create a clearer, gel-like filling, while cornstarch will give a slightly different texture.
How do I make the lattice crust without tearing the dough?
Keep your dough chilled before you roll and cut it. Use a sharp knife or a pastry cutter and handle the strips gently. If needed, chill the strips again before weaving to maintain their shape.
Can I make this pie using other berries?
Definitely! While this Marionberry Pie Recipe highlights marionberries, you can substitute with blackberries, blueberries, or a mixed berry blend for a similar berry-licious dessert.
What’s the secret to a flaky pie crust?
Cold ingredients and minimal handling are key to a flaky crust. Keep your butter chilled, mix gently, and avoid overworking the dough to maintain those delightful flaky layers.
Final Thoughts
I cannot recommend this Marionberry Pie Recipe enough for anyone who loves a truly classic berry pie with a little Pacific Northwest flair. It’s simple, satisfying, and always a crowd-pleaser. Whether you’re baking for family, friends, or just yourself, this pie promises to deliver comfort, joy, and a sweet taste of home every time you slice into it.
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Marionberry Pie Recipe
- Total Time: 1 hour 25 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This classic Marionberry Pie features a luscious filling of sweet and tangy marionberries thickened with tapioca, nestled in a flaky double-pie crust with a beautiful lattice top. Perfectly balanced with a hint of fresh lemon juice, this pie is a delightful treat for berry lovers and a true summer favorite.
Ingredients
Filling
- 6 cups fresh or frozen marionberries
- 1 cup granulated sugar
- 1/4 cup quick-cooking tapioca
- 2 tablespoons fresh lemon juice
Crust and Topping
- 1 double-pie crust recipe (enough for top and bottom crusts)
- 1 egg
- 1 tablespoon water
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the pie.
- Prepare Filling: In a large bowl, combine the marionberries, granulated sugar, quick-cooking tapioca, and fresh lemon juice. Stir gently to mix. Let the mixture rest for 15-20 minutes to allow the fruit to soften and the tapioca to thicken the filling.
- Roll Out Bottom Crust: On a lightly floured surface, roll out one portion of the double-pie crust dough into a 12-inch circle. Carefully transfer it into a 9-inch pie plate, letting the excess dough hang over the edges for trimming later.
- Cut Lattice Strips: Roll out the second portion of dough and cut it into 1-inch wide strips for the lattice top.
- Assemble Pie: Pour the thickened marionberry filling into the bottom crust. Arrange the dough strips over the filling in a lattice pattern, weaving strips over and under to create an attractive design.
- Apply Egg Wash: In a small bowl, beat the egg with 1 tablespoon of water to create an egg wash. Brush this mixture over the lattice crust to ensure a glossy, golden finish.
- Chill Pie: Refrigerate the assembled pie for 30 minutes. This step helps to set the crust and prevent shrinkage during baking.
- Bake Pie: Place the pie in the preheated oven and bake at 425°F for 20 minutes. Then reduce the oven temperature to 375°F and bake for an additional 30-35 minutes until the crust is golden brown and the filling is bubbly.
- Cool and Serve: Remove the pie from the oven and allow it to cool completely on a wire rack. Cooling lets the filling set so the pie slices cleanly. Serve and enjoy your homemade marionberry pie!
Notes
- Using fresh or frozen marionberries works equally well; just ensure frozen berries are thawed and drained slightly.
- Quick-cooking tapioca is crucial for thickening the filling without added cooking time prior to baking.
- Chilling the pie before baking helps maintain the structure of the crust for a more attractive presentation.
- Let the pie cool thoroughly before slicing to prevent the filling from running.
- You can use store-bought or homemade pie crust depending on your preference.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
