Northwest Marionberry Pie is a quintessential dessert that captures the essence of summer in the Pacific Northwest. Known for their sweet and slightly tart flavor, marionberries are a type of blackberry that thrive in the region’s climate. This pie showcases these juicy berries in a flaky, golden crust, creating a mouthwatering treat that’s perfect for any occasion. The simple ingredients allow the natural flavors of the marionberries to shine, making it a delightful way to enjoy this regional specialty. Serve it warm with a scoop of vanilla ice cream for a truly irresistible dessert experience.
Ingredients:
- For the Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup unsalted butter, chilled and cut into cubes
- 6-8 tablespoons ice water
- For the Filling:
- 5 cups fresh marionberries
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter, cut into small pieces
- For the Topping:
- 1 egg, beaten
- 1 tablespoon sugar
Instructions:
- Make the Pie Crust:
- In a large bowl, combine the flour, salt, and sugar. Add the chilled butter cubes and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Prepare the Filling:
- In a large mixing bowl, combine the marionberries, sugar, cornstarch, lemon juice, and vanilla extract. Gently toss until the berries are evenly coated. Let the mixture sit for 15 minutes to allow the juices to release.
- Assemble the Pie:
- Preheat the oven to 400°F (200°C). On a lightly floured surface, roll out one disk of dough to fit a 9-inch pie pan. Transfer the dough to the pan and trim any excess.
- Pour the marionberry filling into the crust and dot with small pieces of butter.
- Roll out the second disk of dough and place it over the filling. Trim, fold, and crimp the edges to seal. Cut slits in the top crust to allow steam to escape.
- Bake the Pie:
- Brush the top crust with the beaten egg and sprinkle with sugar.
- Place the pie on a baking sheet and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. If the edges begin to brown too quickly, cover them with foil.
- Cool and Serve:
- Allow the pie to cool on a wire rack for at least 2 hours before serving to allow the filling to set.
Enjoy your Northwest Marionberry Pie, a deliciously sweet and tangy dessert that celebrates the flavors of the region!
