Marionberry Pie
Marionberry Pie Say it: MARE-ee-uhn-ber-ee PIE
Marionberry pie is the signature dessert of Oregon, showcasing the deep, jammy marionberry—a blackberry variety developed in Oregon and prized for its intense, complex berry flavor. The berries grow almost exclusively in the Willamette Valley, making this pie a beloved summer and holiday favorite across the Pacific Northwest. The filling is luscious, tart-sweet, and thick enough to slice cleanly, while the buttery double crust shatters into flakes. Served warm with vanilla ice cream, it captures Oregon summer in every bite.
Marionberry Pie
Marionberry Pie
Pronounced MARE-ee-uhn-ber-ee PIE
- Serves
- 8
- Prep
- 30 min
- Cook
- 1 hr
- Total
- 1 hr 30 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the crust
For the filling
For assembly
Method
To make the crust, whisk flour, sugar, and salt in a large bowl. Cut in the cold butter with a pastry blender or your fingertips until the mixture resembles coarse meal with some pea-size butter pieces. Sprinkle 6 tablespoons ice water over the mixture and stir with a fork until the dough begins to come together, adding more water 1 tablespoon at a time if needed. Divide the dough in half, shape into two disks, wrap in plastic, and refrigerate at least 1 hour.
On a lightly floured surface, roll one disk into a 12-inch (30 cm) circle. Transfer to a 9-inch (23 cm) pie plate, gently fit it in, and trim the overhang to about 1/2 inch (1.3 cm). Roll the second disk into a 12-inch circle for the top crust, place on a parchment-lined baking sheet, and refrigerate both while preparing the filling.
Preheat oven to 425°F (220°C) with a rack in the lower third. Place a rimmed baking sheet on the rack to catch drips.
In a large bowl, combine the marionberries, sugar, cornstarch (use 1/4 cup for fresh berries, 1/3 cup for frozen), lemon juice, vanilla, and salt. Toss gently until the berries are evenly coated.
Pour the filling into the chilled bottom crust, scraping in all the juices and sugar. Dot the top with the 1 tablespoon butter pieces. Place the top crust over the filling. Trim, fold the top edge under the bottom edge, and crimp to seal. Cut 4-5 slits in the top to vent steam.
Brush the top crust lightly with the egg wash and sprinkle with coarse sugar if using. Place the pie on the preheated baking sheet and bake for 20 minutes at 425°F (220°C), then reduce oven temperature to 375°F (190°C) and continue baking for 35 to 45 minutes more, until the crust is deep golden brown and the filling is bubbling thickly through the vents. If the edges brown too quickly, cover them loosely with foil.
Transfer the pie to a wire rack and let cool for at least 2 hours before slicing, so the filling can set.
Regional variants
A common variation uses a lattice top or a buttery crumb topping; some Oregon bakers add a splash of blackberry liqueur or a pinch of cinnamon to the filling.
Cook's notes
- If using frozen marionberries, do not thaw them before mixing; the extra ice crystals help the filling thicken and prevent a soggy crust.
- The pie needs the full cooling time to set; slicing too soon will make the filling runny.
- For a neat edge, cover the crust with foil or a pie shield after the first 20 minutes of baking.
Serve with
Serve warm or at room temperature with vanilla ice cream or lightly sweetened whipped cream.
Make ahead and storage
The unbaked pie can be assembled and frozen for up to 1 month; bake from frozen, adding 10-15 minutes. Baked pie keeps at room temperature for 1 day; reheat slices in a 300°F (150°C) oven.
