Anjou Bakery's (Marion)berry Pie

Recipe by COOKGIRl
READY IN: 1hr 5mins


  • 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 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)


  • 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.