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Blackberry Marionberry Pie

blackberry marionberry pie
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Ingredients

Scale
  • 1 9-inch pie crust (store-bought or homemade)
  • 1 cup fresh blackberries
  • 1 cup fresh marionberries
  • 3/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1/4 teaspoon cinnamon (optional)
  • 1/2 teaspoon vanilla extract (optional)
  • 1/2 teaspoon orange zest (optional)
  • 1 tablespoon turbinado sugar (optional, for sprinkling)
  • 1 egg beaten with 1 tablespoon water (optional, for egg wash)

Instructions

  1. Preheat oven to 375°F (190°C) and position a rack in the lower third.
  2. In a large bowl, gently toss blackberries, marionberries, sugar, cornstarch, and lemon juice until evenly coated. Let sit for 15 minutes.
  3. Place pie crust in a 9-inch pan, gently pressing it into the bottom and sides. Trim edges, leaving 1/2 inch overhang, and prick bottom with a fork.
  4. Pour the berry mixture into the crust and dot with butter pieces.
  5. Brush crust edges with water and fold over to create a rustic border.
  6. If desired, brush crust with egg wash and sprinkle with turbinado sugar.
  7. Place pie on a parchment-lined baking sheet and bake for 45-50 minutes, until filling bubbles and crust is golden brown.
  8. Transfer to a wire rack and cool completely for at least 3 hours before slicing.

Notes

  • For the best flavor, use berries that are fully ripe but still firm.
  • If marionberries aren’t available, you can substitute with additional blackberries.
  • The pie must cool completely (3-4 hours) to properly set the filling.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: blackberry marionberry pie, blackberry crumble, marionberry jam, pie crust recipe, summer fruit desserts

Find it online: https://www.joyliciousrecipes.com/blackberry-marionberry-pie/