Photo: Peden & Munk; Styling: Amy Wilson 
Cook Time
1 Hour 45 Mins
Cool Time
3 Hours
Serves 8

At a little bakery in the eastern Cascades, you'll find this amazing pie, which has a shortbread-like crust and a Northwest berry filling.

How to Make It

Step 1

Make 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. With mixer still on low speed, drizzle in 1 tbsp. 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.

Step 2

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. Chill 15 minutes.

Step 3

Roll remaining dough into an 11-in. circle. With a cookie cutter, cut out as many shapes, such as squares, as needed to cover most of pie. Set cutouts on a baking sheet; chill 15 minutes.

Step 4

Make 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.

Step 5

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.

Step 6

Let cool on a rack to room temperature, at least 3 hours.

Step 7

*Find sparkling sugar with the baking supplies.

Step 8

Note: Nutritional analysis is per serving.

Also appeared in: Sunset, July, 2011

Ratings & Reviews


September 26, 2015
This pie was beyond words!   I can't wait to make again.  I used blackberries instead of marionberries.

Victoria8's Review

July 06, 2013

JulieFuer's Review

September 17, 2012

KatharinaM's Review

February 07, 2012
One of the best pies I have ever tasted, and beautiful to boot! I used frozen berries from my Northwest summer picking spree, and this simple filling really shone. I substituted a different crust recipe from America's Test Kitchen, made a lattice-top crust, and the results were perfect. The egg wash and coarse sugar finish caramelized to a beautiful color and a nice finish. The filling consistency was just right, from the first slice to the last: firm without being rubbery, juicy without being soupy, and flavor and color were lovely. Highly recommended!

KateinLA's Review

August 26, 2011
I made this pie for a July 4th barbeque and it was a tremendous hit. Served with freshly made whipped cream which was almost unnecessary as the pie has so much flavor. I did need to add more water than is called for in the recipe, but that may have been because it was summer. Easy and quick to make. Made star shapes for the top which was festive and the kids loved it. Highly recommended!