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📍 Oregon

Marionberry pie

· Dessert

A double-crust pie filled with marionberry, a hybrid blackberry created in Oregon with an intense, slightly tart flavor.

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Marionberry pie: A double-crust pie filled with marionberry, a hybrid blackberry created in Oregon with an intense, slightly tart flavor.
Photo: ozmafan · CC BY 2.0 · via Wikimedia CommonsPhoto resized, converted to WebP and cropped for display.
⏱ 210 min🍽 8 servings📊 Intermediate🏷 Commonly associated🌱 Vegetarian
Preparation
40 min
Cooking
50 min
Waiting and resting
120 min

History

The marionberry is a hybrid blackberry developed at Oregon State University and released in 1956, named for Marion County, where it was trialed. Oregon is its main producer worldwide, and the berry became an emblem of the state. The pie made with it is a much-loved seasonal dessert in the region.

Ingredients

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Preparation

  1. 1

    Line a pan with one of the discs of dough.

  2. 2

    Mix the berries with the sugar, cornstarch, lemon, and salt.

  3. 3

    Pour the filling over the base and cover it with the second disc or with a lattice.

  4. 4

    Seal the edges, cut a few vents for steam, and brush with egg.

  5. 5

    Bake at 200°C for about 20 minutes, lower to 180°C, and bake until the filling bubbles and the crust turns golden.

  6. 6

    Let cool completely so the filling sets before slicing.

Cooking tips

  • Wait at least 2 hours after baking for the filling to set before slicing.

References to consult

References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.

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