Marionberry Pie

Anyone who’s spent a summer in Oregon has probably tried marionberries. But anyone who hasn’t may not have even heard about this blackberry hybrid until now. Why? Oregonians love the fruit so much that it hardly ever crosses the state’s border. So, what are Oregonians doing with the 33 million pounds of marionberries harvested every year? They’re putting the berries toward all the good stuff: jams, ice creams, cobblers and marionberry pies.

If you are lucky enough to score some of these exclusive berries, save them for something special, like the Oregon-favorite marionberry pie. Wrapped in two layers of from-scratch, buttery pie crusts, the fruits are showcased in a marionberry filling laid on top of a sweetened cream cheese layer for a pleasantly tangy contrast.

Couldn’t score marionberries this year? Fresh blackberries work in a pinch.

What are marionberries?

Marionberries are a hybrid of two types of blackberries—Chehalem and Olallieberry—which gives the berries a richer, earthier flavor. They were developed by Dr. George Waldo in Corvallis, Oregon, in 1948. Marionberries are the most common blackberries in the state of Oregon. They hardly ever get the chance to leave the state, though, as they’re quickly bought up by Oregonians as soon as they’re in season in mid-July.

Marionberry Pie Ingredients

• Pie crust: Our marionberry pie recipe makes the pie crust from scratch. We use a mixture of butter and shortening for the best flavor and flakiness.
• Sugar: The pie crust and filling are sweetened with granulated sugar.
• Quick-cooking tapioca: All fruit pies need a thickener to turn the expelled liquid into a glorious, glossy sauce. Here, we’re using quick-cooking tapioca.
• Lemon juice: Fresh lemon juice adds a touch of brightness to an otherwise sweet, rich pie. Don’t skip it, and always use fresh for the best flavor.
• Marionberries: While we suggest fresh marionberries (or blackberries), you could use frozen instead if that’s all you have access to. First, allow the berries to thaw completely, then drain the excess liquid.
• Cream cheese: Soften the package of cream cheese so it smooths out more easily and isn’t lumpy.
• Confectioners’ sugar: Instead of granulated sugar, we sweeten the cream cheese filling with confectioners’ sugar. It dissolves easily in the cream cheese, so the filling isn’t gritty and grainy.
• Extracts: Floral vanilla and nutty almond extracts add nuanced flavor to the cream cheese filling.
• Heavy cream: Instead of an egg wash, the lattice pie crust gets brushed with heavy whipping cream before baking. You can use an egg wash instead, though!

Directions

Step 1: Prep the pie dough

In a large bowl, whisk together the all-purpose flour, sugar and salt. Cut in the cold butter and shortening until the mixture becomes crumbly.

Gradually add the ice water and lemon juice to the mixture, tossing everything with a fork until the pie dough holds together when pressed.

Divide the pie dough in half. Shape each half into a disk, then wrap each disk tightly in storage wrap and refrigerate for 10 minutes.

Step 2: Make the marionberry filling

In a large bowl, stir together 1 cup of sugar with the quick-cooking tapioca and lemon juice. Add the marionberries and toss everything together to coat. Let the mixture stand for 15 minutes.

Step 3: Roll out the first pie dough

Preheat the oven to 425°F. On a lightly floured surface, roll out one half of the dough to a 1/8-inch-thick circle. Transfer the pie crust to a 9-inch pie plate. Trim the crust to 1/2 inch beyond the rim of the plate.

Editor’s Tip: I always save the pie dough scraps for the other half of the pie dough so I have more to work with.

Step 4: Add the fillings

In a small bowl, use a hand mixer or stand mixer to beat the cream cheese, confectioners’ sugar, almond extract and vanilla extract until combined. Use a mini offset spatula or the back of a spoon to spread the cream cheese filling over the prepared crust.

Pour the marionberry mixture on top and smooth it out.

Step 5: Arrange the lattice top

Roll out the remaining dough to a 1/8-inch-thick circle. Use a pizza cutter to cut the dough into 1/2-inch-wide strips. Arrange the strips over the filling in a lattice pie crust pattern.

Trim and seal the strips to the edge of the bottom crust. Use your fingers to flute the edges.

Brush the lattice strips with the heavy cream, and sprinkle the lattice with the remaining sugar.

Editor’s Tip: Feel free to make the strips as thicker or smaller as you’d like and to cut them with a decorative cutter to give the strips a textured edge. You could also completely forgo the lattice crust for another decorative pie crust.

Step 6: Bake the pie

Slide the pie into the oven and bake for 15 minutes. Without opening the oven door, reduce the oven setting to 350° and continue baking until the crust is golden brown and the filling is bubbly, 50 to 60 minutes. If the pie crust edge is browning too quickly, cover it with a pie crust shield during the last 15 minutes if necessary. Carefully remove the pie from the oven and cool it at room temperature on a wire rack.

Recipe Variations

• Bake with a streusel topping: I love texture on my desserts, so I often skip the top layer of crust on fruit pies for streusel. Add the unbaked streusel topping just before baking the pie.
• Skip the cream cheese layer: Want a full berry pie? Skip the cream cheese layer and add an extra 1 cup marionberries, 1/4 sugar and 1 teaspoon quick-cooking tapioca. The pie will be full of berries, so position a baking sheet on the oven rack underneath the rack that’s holding the pie to catch anything that may bubble over.

How to Store Marionberry Pie

Since there is a layer of cream cheese in our marionberry pie recipe, you’ll want to store the pie in the fridge. Let the pie cool completely to room temperature, then wrap the pie with storage wrap. It can be refrigerated for up to four days.

Can you freeze marionberry pie?

Yes, you can freeze marionberry pie. After baking, allow the pie to cool completely to room temperature. Cover the pie generously with storage wrap, then with a final layer of aluminum foil. These layers will protect the pie against freezer burn. Freeze the pie for up to two months and thaw it overnight in the fridge.

Marionberry Pie Tips

What other fruit can you use as a marionberry replacement?

Other fruits to use as a marionberry replacement are blackberries. Marionberries are a type of blackberry, although marionberries are richer and earthier than blackberries. You won’t get the same exact flavor with blackberries, but it’s the closest of all the fruits.

Can you use premade pie crusts?

Yes, you can use a premade pie crust instead of making one from scratch. Always buy one of the best premade pie crusts from the store, and make sure it has two pie crust rounds since we add a lattice crust on top.

How do you serve marionberry pie?

Serve marionberry pie warm from the oven. Like any fruit pie, it’s perfect with a dollop of homemade whipped cream or a scoop of the best vanilla ice cream. Looking for a wine pairing? Stick with a sweet dessert wine like Moscato d’Asti, Vin Santo or Ice Wine.