Northwest Marionberry Pie

Northwestern marionberries are tossed with sugar and lemon juice and baked into a juicy double-crust pie perfect for a summertime dessert.

• Preparation Time: 10 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 5 mins
• Calories: 407 Calories

Ingredients

• 1 tablespoon lemon juice
• 6 tablespoons all-purpose flour
• 2 teaspoons water, or as needed
• 1 (15 ounce) package pastry for a 9-inch double crust pie
• 6 cups fresh marionberries
• 2 teaspoons sugar, or to taste
• 0.75 cup white sugar

Recipe Instructions

Step 1

Preheat oven to 450 degrees F (230 degrees C).

Step 2

Mix marionberries, 3/4 cup sugar, flour, and lemon juice together in a large bowl until well-combined.

Step 3

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.

Step 4

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.