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Recipes · Marionberry Pie

Marionberry Pie

The marionberry pie of the RimRock Inn in Enterprise, Oregon, as published by 1859 Oregon’s Magazine in 2009. The Oregon Raspberry & Blackberry Commission, Oregon State University and the state of Oregon have published no plain marionberry pie recipe that has been found, so this restaurant recipe from an Oregon publication is used.

One 9-inch two-crust pie · 1 hour to chill the dough, 50 to 55 minutes to bake

Engraving-style plate of a marionberry pie pie.

Method

  1. 1

    Sift the flour and salt together. Cut in the shortening with a pastry cutter or two knives until crumbly.

  2. 2

    Stir in just enough ice water for the dough to hold together in a smooth ball, then refrigerate it for an hour.

  3. 3

    Heat the oven to 425°F.

  4. 4

    Divide the dough. Roll one piece about 2 inches wider than the pan, ease it into the pan with half an inch overhanging, turn the edge under and flute it.

  5. 5

    Fill the shell with the berries. Mix the sugar, cornstarch and cinnamon and pour it over the berries.

  6. 6

    Roll out the second piece of dough for the top, pinch the edges of the two crusts together and cut vents.

  7. 7

    Bake for 20 minutes at 425°F, then lower the heat to 350°F and bake about 30 to 35 minutes more, until the pastry is golden brown.

  • The source first says to mix all the filling ingredients together and later says to pour the sugar mixture over the berries in the shell. The steps above follow the later, more detailed instruction.
  • The ice water is printed as 4 teaspoons. That figure is reproduced as published; most cooks will need more to bring the dough together.

Sources

  1. Marionberry Pie (from the RimRock Inn, Enterprise, Oregon), 1859 Oregon’s Magazine (2009)
  2. House Concurrent Resolution 19, Enrolled, 79th Oregon Legislative Assembly (2017)