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
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.
Ingredients
¾ cup white sugar
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
