Oregons Best Marionberry Pie Recipes

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NORTHWEST MARIONBERRY PIE



Northwest Marionberry Pie image

Marionberries are a sweet blackberry hybrid grown in the Northwest that make a perfect pie!

Provided by aijiesi

Categories     Desserts     Pies     Fruit Pie Recipes

Time 2h5m

Yield 8

Number Of Ingredients 7

6 cups fresh marionberries
¾ 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

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Mix marionberries, 3/4 cup sugar, flour, and lemon juice together in a large bowl until well-combined.
  • Fit the bottom of a 9-inch pie plate with 1 pie crust. Pour in marionberry mixture. Cover with second crust; crimp edges to seal. Brush pie lightly with water. Sprinkle 2 teaspoons sugar on top. Cut four to eight 1-inch slits in the top crust with a knife.
  • Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until crust is golden, 45 to 50 minutes more. Let cool completely before serving, about 1 hour.

Nutrition Facts : Calories 406.6 calories, Carbohydrate 60.2 g, Fat 16.3 g, Fiber 5.5 g, Protein 5.3 g, SaturatedFat 4 g, Sodium 258.7 mg, Sugar 26.3 g

OREGON MARIONBERRY DEEP-DISH PIE



Oregon Marionberry Deep-dish Pie image

Love these berries! Marionberries were first created in Marion County, Oregon-a hybrid of caneberries, similar in its dark color to that of a blackberry, but more the size of a loganberry. I confess to always aspiring to improve my pie-making skills, but when it comes to marionberries,every pie is a star. All this needs are some...

Provided by Sheryl Faulkner

Categories     Pies

Time 55m

Number Of Ingredients 4

6-8 c fresh marionberries
1/4 c sugar - or more if berries are on the tart side
3-4 Tbsp cornstarch
your favorite pastry for 2-crust pie

Steps:

  • 1. Roll one pastry disk to fit a deep dish pie pan with a bit of overhang. If you don't have a deep dish, a regular size is fine, you can cut back on the filling if needed. If your deep dish is large, then add another 2 c of berries and increase your thickening agent by about 1 Tblsp.
  • 2. Gently fold the sugar and cornstarch into the berries and carefully mound them into your prepared pastry. Top the pie with the second crust. Fold the top crust edges under the bottom crust edges and seal as decoratively as you wish. Brush the top with a simple egg wash made with 1 egg and 1 Tblsp. of water. Sprinkle with sanding or granulated sugar if desired. Cut 4-5 small vents in the top.
  • 3. Bake at 400 for about 40-45 mins. until filling is bubbling and crust is golden.
  • 4. Serve warm with a nice spoonful of good vanilla ice cream. This is also great cold - as my father-in-law used to say, "we always had pie for breakfast on the farm." :)

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