Oregon’s Best Marionberry Pie

Oregon’s Best Marionberry Pie celebrates the deliciously sweet and tart flavor of marionberries, a type of blackberry known for its rich taste and juiciness.

This recipe combines fresh marionberries with a flaky homemade pie crust to create a delightful dessert that captures the essence of Oregon’s bountiful berry harvest.

Follow these steps to make a mouthwatering marionberry pie that will be a hit at any gathering!


For the Pie Filling:

  • 5 cups fresh marionberries, rinsed and drained
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 2 tablespoons unsalted butter, cut into small pieces

For the Pie Crust:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup unsalted butter, chilled and cubed
  • 6-8 tablespoons ice water

For Egg Wash (Optional):

  • 1 egg, beaten


  • 9-inch pie dish
  • Rolling pin
  • Mixing bowls
  • Pastry cutter or food processor
  • Baking sheet


Prepare the Pie Crust:

In a large mixing bowl, combine the flour and salt.

Add the chilled cubed butter to the flour mixture. Use a pastry cutter or food processor to cut the butter into the flour until the mixture resembles coarse crumbs.

Gradually add ice water, 1 tablespoon at a time, mixing until the dough comes together.

Divide the dough into two equal portions, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to overnight).

Preheat the Oven:

Preheat your oven to 375°F (190°C).

Make the Pie Filling:

In a large mixing bowl, gently combine the fresh marionberries, granulated sugar, cornstarch, lemon juice, vanilla extract, ground cinnamon, and salt until the berries are evenly coated.

Roll Out the Pie Crust:

On a lightly floured surface, roll out one disc of chilled pie dough into a circle slightly larger than your pie dish.

Carefully transfer the rolled-out dough to the pie dish. Press it gently into the bottom and sides of the dish, trimming any excess dough around the edges.

Fill the Pie Crust:

Pour the prepared marionberry filling into the pie crust, spreading it out evenly. Dot the top of the filling with small pieces of unsalted butter.

Add the Top Crust (Optional):

Roll out the second disc of chilled pie dough into a circle.

Place the dough over the filled pie, trim any excess dough, and crimp the edges to seal. Alternatively, create a lattice crust or decorative design with the top crust.

Brush with Egg Wash (Optional):

If desired, brush the top crust with beaten egg for a golden brown finish.

Bake the Pie:

Place the pie on a baking sheet to catch any drips.

Bake in the preheated oven for 45-55 minutes, or until the crust is golden brown and the filling is bubbly and thickened.

Cool and Serve:

Allow the Marionberry Pie to cool completely on a wire rack before slicing and serving.

Serve slices of pie on their own or with a scoop of vanilla ice cream for a delightful dessert experience.

Tips and Variations:

Marionberries can be quite juicy, so the cornstarch helps to thicken the filling. Adjust the amount of cornstarch based on the juiciness of your berries.

Feel free to substitute marionberries with other types of blackberries or mixed berries if marionberries are not available.

For added flavor, sprinkle a little sugar on top of the pie crust before baking for a sweet crunch.

Nutritional Information (per serving):

  • Note: Nutritional values may vary depending on portion size and specific ingredients used.

Enjoy Oregon’s Best Marionberry Pie!

Savor the taste of Oregon’s finest marionberries with this homemade pie that’s bursting with flavor.

Whether enjoyed as a summertime treat or a comforting dessert during colder months, this Marionberry Pie is sure to become a family favorite.

Share this delightful pie with loved ones and celebrate the taste of fresh, local berries in every bite!

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