Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Marionberry Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 70 reviews

  • Author: Amina
  • 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

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the pie.
  2. 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.
  3. 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.
  4. Cut Lattice Strips: Roll out the second portion of dough and cut it into 1-inch wide strips for the lattice top.
  5. 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.
  6. 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.
  7. Chill Pie: Refrigerate the assembled pie for 30 minutes. This step helps to set the crust and prevent shrinkage during baking.
  8. 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.
  9. 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

Find it online: https://aminabakes.com/marionberry-pie-recipe/