Marionberry Pie

Instructions

1. 1

   Make the pie crust

   Whisk together flour, salt, and sugar in a large bowl. Cut in cold butter using a pastry cutter until mixture resembles coarse crumbs with pea-sized butter pieces. Add ice water gradually, mixing until dough just comes together. Divide in half, shape into disks, wrap in plastic, and refrigerate for at least 1 hour.

2. 2

   Prepare the berries

   If using frozen marionberries, thaw and drain, reserving 2 tablespoons of juice. Place berries in a large bowl. If using fresh, rinse gently and pat dry.

3. 3

   Make the filling

   Gently toss marionberries with sugar, cornstarch, lemon juice, lemon zest, and salt. Let sit for 15 minutes to allow juices to develop and cornstarch to dissolve.

4. 4

   Preheat oven

   Preheat oven to 425F (220C). Position a rack in the lower third of the oven. Place a baking sheet on the rack below to catch drips.

5. 5

   Roll out the bottom crust

   On a floured surface, roll one dough disk into a 12-inch circle. Transfer to a 9-inch pie dish, pressing gently into the bottom and sides. Trim edges to 1-inch overhang. Refrigerate while preparing the lattice.

6. 6

   Fill the pie

   Pour the marionberry filling into the prepared crust, mounding slightly in the center. Dot with butter pieces.

7. 7

   Create the lattice top

   Roll out the remaining dough and cut into 3/4-inch strips. Weave strips over the filling in a classic lattice pattern. Fold the bottom crust overhang over the lattice edges, pressing to seal, and crimp decoratively.

8. 8

   Finish and bake

   Brush lattice with egg wash and sprinkle generously with coarse sugar. Bake at 425F for 20 minutes, then reduce temperature to 375F (190C) and bake for an additional 40-50 minutes until crust is deep golden and filling bubbles thickly.

9. 9

   Cool completely

   Let pie cool on a wire rack for at least 3-4 hours before slicing. This is crucial - cutting too soon will result in a runny filling. The wait is worth it!

10. 10

    Serve

    Serve at room temperature or slightly warm with vanilla bean ice cream or fresh whipped cream. The deep berry flavor pairs perfectly with the rich dairy.