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Pacific Northwest Marionberry Pie
Welcome a slice of the Pacific Northwest to your table with this delightful Marionberry Pie. Fresh marionberries, a jewel among blackberries native to Oregon, lend a sweet-tart punch to this homemade pie. Encased in a perfectly flaky crust and finished with a sprinkle of coarse sugar, this pie is a celebration of simple ingredients transforming into extraordinary flavor.
Ingredients
- Coarse sugar
- 1 tablespoon for topping
- Egg
- 1, beaten for egg wash
- Unsalted butter
- 2 tablespoons, cut into small pieces
- Lemon juice
- 1 tablespoon
- Cornstarch
- 2 tablespoons
- Granulated sugar
- 1 cup
- Marionberries
- 4 cups, fresh or frozen
- Pie crust
- 2 (9-inch) crusts
Instructions
- Preheat the oven to 375°F (190°C).
- Roll out one pie crust to fit into a 9-inch pie plate. Press the crust into the plate and trim the edges.
- In a large bowl, combine the marionberries, sugar, cornstarch, and lemon juice. Stir until the berries are well coated.
- Pour the berry mixture into the prepared pie crust, spreading it evenly.
- Dot the top of the berry mixture with the small pieces of unsalted butter.
- Roll out the second pie crust and gently place it over the top of the berries. Trim any excess crust and crimp the edges to seal.
- Brush the top crust with the beaten egg and sprinkle with coarse sugar for a glistening finish.
- Bake for 50-60 minutes, or until the crust is golden and the filling is bubbling. If the edges of the crust brown too quickly, cover them with aluminum foil.
- Remove the pie from the oven and allow it to cool completely before slicing and serving. This lets the filling set and makes slicing easier.
Tips
- If you're using frozen marionberries, let them thaw completely and drain any excess juice before using. For a fun variation, try adding a splash of vanilla extract or a pinch of cinnamon to the berry mixture.
Dietary Information
Servings: 8 Dish Type: Dessert Prep Time: 30 minutes Cook Time: 60 minutes Calories: 315 Fat: 15g Carbs: 42g Protein: 3g Sodium: 180mg Sugar: 20g
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