Marionberry Pie (Oregon Berry Pie, Flaky Crust)
By Emily Carter ·
Published
Quick answer
Toss 5 cups of marionberries with sugar, cornstarch, lemon juice, zest and vanilla, then pile the filling into a chilled crust in a 9 inch pie dish. Top with a second crust, crimp, cut vents, brush with egg and sprinkle with coarse sugar. Bake at 400 F for 20 minutes, then at 375 F for 30 to 35 minutes until the filling bubbles and the crust is golden. Cool 2 hours so the filling sets.
Marionberry Pie is Oregon in a pie dish: dark, juicy marionberries under a flaky golden crust, sweet and tart at the same time, and best served warm with vanilla ice cream. Marionberries are a blackberry variety developed in Oregon, and they make a pie that tastes like summer in the Willamette Valley, even in the middle of winter.
Why you’ll love it
- Deep purple, juicy berry filling that is sweet and tart at the same time.
- A flaky, buttery crust that bakes deep golden and shatters at the fork.
- Simple pantry filling: berries, sugar, cornstarch, lemon and vanilla.
- A showpiece dessert that comes from one bowl and one pie dish.
- Even better the next day, warm from the oven with vanilla ice cream.
Ingredient notes
Marionberries: the star. Fresh marionberries are ideal, with a sweet tart flavor that is deeper than a plain blackberry. Frozen berries work too, thawed and drained, but fresh berries give the brightest filling.
Cornstarch: the thickener. A full 1/4 cup turns the berry juices into a soft gel that holds a slice together. Less than that leaves a runny filling, and flour gives a cloudier result, so cornstarch is the right choice here.
Butter: the crust. Cold unsalted butter cut into small cubes is what makes a flaky crust, since the cold pieces make steam in the oven and lift the dough into layers. Work quickly and keep everything cold.
Flour and salt: the dough. All purpose flour with a teaspoon of fine sea salt gives a tender crust with enough structure to hold a juicy filling. A tablespoon of sugar in the dough helps the crust brown.
Lemon juice and zest: the brightness. Lemon keeps the berries from tasting flat and sweet, and the zest adds a fresh note that lifts the whole filling.
The cold butter rule that makes or breaks it
One rule decides whether this pie has a flaky crust or a tough one, and it is keeping the butter cold. Cold butter makes steam in the oven, and that steam lifts the dough into flakes. Warm butter melts into the flour before it ever reaches the oven, and the crust bakes flat and tough. Chill the dough for at least 30 minutes after mixing, chill it again after lining the dish, and work fast with cold hands. The second rule is the wait after baking. Cool the pie for at least 2 hours so the filling sets, and a slice holds a clean wedge. Cut it after 30 minutes and the filling runs across the plate, no matter how good the crust is.
Variations
- Lattice top marionberry pie: cut the top crust into strips and weave a lattice instead of a full top crust, for a classic look that shows off the filling.
- Marionberry crumble pie: skip the top crust and cover the filling with a crumble of flour, sugar, butter and oats for a crunchy topping.
- Spiced marionberry pie: add 1/2 teaspoon of cinnamon and a pinch of nutmeg to the filling for a warm, autumn flavor.
- Marionberry cream pie: serve each slice with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream.
What we learned testing it
- Cold butter beat soft butter clearly in the side by side test. The cold butter crust baked up tall and flaky, while the soft butter crust baked flat and tough.
- A 2 hour cool beat a 30 minute cool for slicing. The 2 hour slice held a clean wedge, while the 30 minute slice ran and pooled on the plate.
- 1/4 cup of cornstarch beat 2 tablespoons for the filling. The smaller amount left the filling runny, while 1/4 cup set it into a soft, spoonable gel.
Read how we test recipes.
Marionberry Pie (Oregon Berry Pie, Flaky Crust)
Makes 1 9 inch pie, about 8 slices · 3 hr 25 min total · Medium
Ingredients
Equipment
9 inch pie dish · Rolling pin · Large mixing bowl · Pastry cutter or two knives · Baking sheet
Instructions
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Make the marionberry filling
Add the marionberries, granulated sugar, cornstarch, lemon juice, lemon zest and vanilla to a large bowl, and toss gently with a spatula until the berries are evenly coated. The cornstarch is what thickens the juices as the pie bakes, so make sure no dry pockets of it stay at the bottom of the bowl. Let the filling sit for 10 minutes while you roll the crust, which gives the sugar time to draw juice from the berries.
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Roll the pie crust and line the dish
Roll one disc of chilled pie dough on a floured surface into a 12 inch round, turning it a quarter turn after every few rolls so it stays even. Drape the dough over the rolling pin and ease it into a 9 inch pie dish, pressing it gently into the corners without stretching it. Trim the edge to about 1 inch past the rim, then pile the marionberry filling into the crust and dot the top with nothing, since the berries need no extra butter.
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Top, crimp and bake the pie
Roll the second disc of dough into a 12 inch round and lay it over the filling. Trim both layers together to about 1 inch past the rim, fold the edge under, and crimp it with your fingers or a fork. Cut 4 vents in the top, brush with beaten egg and sprinkle with coarse sugar. Set the dish on a baking sheet and bake at 400 F for 20 minutes, then at 375 F for 30 to 35 minutes until the filling bubbles through the vents and the crust is deep golden.
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Cool the pie and serve
Move the pie to a wire rack and let it cool for at least 2 hours. This wait is the hardest part of the recipe, but it is what lets the filling set, so a slice holds its shape instead of running across the plate. Cut with a sharp knife, wiping the blade clean between slices, and serve warm or at room temperature, plain or with vanilla ice cream.
Notes
- Keep the butter and the dough cold at every step. Cold butter makes steam in the oven, and that steam is what lifts the crust into flakes.
- Do not stretch the dough into the dish. Stretched dough shrinks back as it bakes, and the crust pulls away from the rim.
- Bake on a baking sheet. Berry pies bubble over, and the sheet catches the drips before they burn onto the oven floor.
- Cool the pie for the full 2 hours before slicing. A warm slice runs and pools on the plate, while a cooled slice holds a clean wedge.
Nutrition per serving
Nutrition information is being calculated.
Substitutions
- Fresh marionberries
- Use blackberries instead, fresh or frozen and thawed. Blackberries are the closest match in flavor, though the filling will be a little less tart.
- Coarse sugar
- Use regular granulated sugar for sprinkling instead. It melts a little more in the oven, so the top will be less crunchy but still golden.
- Unsalted butter
- Use salted butter instead and leave out the 1 teaspoon of fine sea salt in the dough. The crust will taste the same, just with a touch less control over the salt.
Storage and make-ahead
Store leftover marionberry pie covered at room temperature for up to 2 days, or in the fridge for up to 4 days. Reheat slices in a 350 F oven for about 10 minutes to crisp the crust again, and do not microwave them, since the crust turns soft. The baked pie also freezes well for up to 2 months, wrapped tightly in foil.
Frequently asked questions
What is a marionberry pie?
A double crust pie filled with marionberries, a blackberry variety developed in Oregon, tossed with sugar, cornstarch, lemon and vanilla. It bakes into a deep purple, juicy filling under a flaky golden crust, and it is Oregon's signature berry pie.
Can I use frozen marionberries for this pie?
Yes, use them thawed and drained, and keep the same amounts. Frozen berries release more juice, so let them drain for 10 minutes in a colander before tossing them with the sugar and cornstarch.
Why is my marionberry pie runny?
The usual cause is slicing too soon, or too little cornstarch. Use the full 1/4 cup of cornstarch, bake until the filling bubbles through the vents, and cool the pie for at least 2 hours so the filling sets.
How do I keep the bottom crust from getting soggy?
Bake the pie on the lowest oven rack, on a preheated baking sheet, so the bottom crust gets strong heat from below. A fully bubbling filling also means the cornstarch has thickened, which keeps the bottom crust drier.
Can I make marionberry pie ahead of time?
Yes, bake it a day ahead and keep it covered at room temperature, then reheat slices in a 350 F oven for about 10 minutes before serving. You can also freeze the baked pie for up to 2 months, wrapped tightly in foil.
