Anjou Bakery's (Marion)berry Pie

"Printed in the July 2011 issue of Sunset Magazine. If marionberries are unavailable, use blackberries although other berries will work: raspberry, strawberry, blueberry, etc. I was very lucky to have heirloom organic 'black cap' raspberries on hand to test in this pie recipe. There weren't enough of the 'black caps' to make a full pie though and I ended up baking a mini-pie. Note: For {{frozen}} berries, measure, thaw until somewhat softened, and use all juices."
 
Anjou Bakery's (Marion)berry Pie created by Lavender Lynn
Ready In:
1hr 5mins
Yields:
Units:

ingredients

  • The crust

  • 2 cups flour
  • 2 12 tablespoons granulated sugar
  • 14 teaspoon salt
  • 14 tablespoons cold unsalted butter, cut into 2-tbsp . chunks
  • The filling

  • 14 cup cornstarch (I used the latter) or 1/4 cup arrowroot (I used the latter)
  • 1 cup granulated sugar
  • 1 34 lbs fresh marionberries (Or substitute, read recipe intro.) or 1 3/4 lbs frozen marionberries
  • coarse sugar, for sprinkling (I used raw sugar aka turbinado)

directions

  • Crust: Combine dry ingredients in a stand mixer. Add butter and beat with paddle attachment on low speed, scraping bowl as needed, until pieces are raisin-size. Note: it was easier for me to use a food processor for this step.
  • With mixer still on low speed, drizzle in 1 tablespoons ice water; beat until pastry comes together, 1 1/2 to 3 minutes. Form 1 1/4 cups into a disk and the rest into a smaller disk.
  • Preheat oven to 375° with rack on bottom rung.
  • On a lightly floured board, roll larger disk into a 12-in. circle. Loosen with a long metal spatula, gently roll around a rolling pin, then unroll into a 9-in. pie pan (if dough cracks, press back together).
  • Fold edge under, so it's flush with pan rim, then crimp.
  • Roll remaining dough into an 11-in. circle. With a cookie cutter, cut out enough shapes such as squares to cover most of pie. Set cutouts on a baking sheet; chill crust and cutout in the refrigerator for 15 minutes.
  • Pie Filling: Stir together cornstarch and granulated sugar in a large bowl. Add berries with juices and toss to coat.
  • Arrange evenly in pie shell. Lightly brush pastry cutouts with water and sprinkle with coarse sugar. Arrange cutouts over filling.
  • Bake pie until filling bubbles and pastry is golden in center, 55 to 60 minutes (up to 1 1/2 hours if berries were frozen); if edge starts to get dark, cover with foil, and if pie starts to bubble over, put a rimmed pan underneath it.
  • Let cool on a rack to room temperature, at least 3 hours.
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  1. Lavender Lynn
    Anjou Bakery's (Marion)berry Pie Created by Lavender Lynn
  2. Lavender Lynn
    Delicious flavor, not runny. Wonderful berry flavor without being overly sweet. Love this pie. We used frozen Marionberries I picked this summer. I used a pre-made crust.
     
  3. Lavender Lynn
    Anjou Bakery's (Marion)berry Pie Created by Lavender Lynn
  4. COOKGIRl
    Anjou Bakery's (Marion)berry Pie Created by COOKGIRl
  5. COOKGIRl
    Printed in the July 2011 issue of Sunset Magazine. If marionberries are unavailable, use blackberries although other berries will work: raspberry, strawberry, blueberry, etc. I was very lucky to have heirloom organic 'black cap' raspberries on hand to test in this pie recipe. There weren't enough of the 'black caps' to make a full pie though and I ended up baking a mini-pie. Note: For {{frozen}} berries, measure, thaw until somewhat softened, and use all juices.
     
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