Oregon Marionberry Deep-dish Pie

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6-8 c fresh marionberries
1/4 c sugar - or more if berries are on the tart side
3-4 Tbsp cornstarch
your favorite pastry for 2-crust pie

The Cook

Sheryl Faulkner Recipe
Well Seasoned
Beaverton, OR (pop. 89,803)
Member Since Oct 2010
Sheryl's notes for this recipe:
Love these berries! Marionberries were first created in Marion County, Oregon-a hybrid of caneberries, similar in its dark color to that of a blackberry, but more the size of a loganberry. I confess to always aspiring to improve my pie-making skills, but when it comes to marionberries,every pie is a star. All this needs are some fresh berries, a bit of sugar, a little thickening and your favorite pastry. Marionberries are very juicy, so this filling is not thick and 'stand on its own' but the flavor is so fresh noone seems to mind.
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Roll one pastry disk to fit a deep dish pie pan with a bit of overhang. If you don't have a deep dish, a regular size is fine, you can cut back on the filling if needed. If your deep dish is large, then add another 2 c of berries and increase your thickening agent by about 1 Tblsp.
Gently fold the sugar and cornstarch into the berries and carefully mound them into your prepared pastry. Top the pie with the second crust. Fold the top crust edges under the bottom crust edges and seal as decoratively as you wish. Brush the top with a simple egg wash made with 1 egg and 1 Tblsp. of water. Sprinkle with sanding or granulated sugar if desired. Cut 4-5 small vents in the top.
Bake at 400 for about 40-45 mins. until filling is bubbling and crust is golden.
Serve warm with a nice spoonful of good vanilla ice cream. This is also great cold - as my father-in-law used to say, "we always had pie for breakfast on the farm." :)

About this Recipe

Hashtag: #marionberries

1-5 of 13 comments

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user Traci Coleman TraciB70 - Aug 6, 2011
This makes my mouth water!
user Sheryl Faulkner athestove - Aug 6, 2011
Hahahaha..I know what you mean, we're waiting for it to cool before digging in and it's killing me! :)
user Traci Coleman TraciB70 - Aug 6, 2011
I hope you have vanilla ice cream on hand! It's a good thing you live all the way over in Beaverton, otherwise, I'd show up on your doorstep! :) I am already planning on making this for my father-in-law. He'll love it.
user deb baldwin messinthekitchen - Aug 7, 2011
deb baldwin [messinthekitchen] has shared this recipe with discussion groups:
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Pies, Pies & More Pies...
user Sheryl Faulkner athestove - Aug 7, 2011
Traci, that sounds great.I'm sure you're better at pies than I am. This time I used flour and it was runnier than usual, so I edited the recipe to cornstarch only. I think that will be a better thickener. Maybe my cooking time is off? I fully admit I'm not perfect at pies.

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