Pacific Northwest Marionberry Pie

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

1. Preheat the oven to 375°F (190°C).
2. Roll out one pie crust to fit into a 9-inch pie plate. Press the crust into the plate and trim the edges.
3. In a large bowl, combine the marionberries, sugar, cornstarch, and lemon juice. Stir until the berries are well coated.
4. Pour the berry mixture into the prepared pie crust, spreading it evenly.
5. Dot the top of the berry mixture with the small pieces of unsalted butter.
6. 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.
7. Brush the top crust with the beaten egg and sprinkle with coarse sugar for a glistening finish.
8. 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.
9. 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.