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Northwest Marionberry Pie
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Prep Time:
10 minutes
Cook Time:
55 minutes
Total Time:
125 minutes
Juicy Northwestern marionberries baked in a double-crust pie with sugar and lemon - a perfect summer treat.
Ingredients:
  • 6 cups fresh marionberries
  • 0.75 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
Instructions:
  • Preheat your oven to a toasty 450 degrees F (230 degrees C).
  • Combine juicy marionberries with 3/4 cup of sugar, flour, and a splash of fresh lemon juice in a large bowl, mixing until fully incorporated.
  • Line a 9-inch pie plate with 1 pie crust. Fill with marionberry mixture. Top with a second crust; seal edges by crimping. Lightly brush pie with water, sprinkle 2 teaspoons sugar on top, and make 4-8 1-inch slits in the crust using a knife.
  • Place in the preheated oven for 10 minutes. Lower the temperature to 350 degrees F and bake until the crust turns golden, 45 to 50 minutes. Allow to cool completely for about 1 hour before serving.

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