Anjou Bakery's Marionberry Pie

Name: Anjou Bakery's Marionberry Pie
Cook time: 1 h 45 min
Total time: 4 h 45 min
Yield: Serves 8
Ingredients: The crust; 2 cups flour; 2 ½ tablespoons granulated sugar; ¼ teaspoon salt; 14 tablespoons (1 3/4 sticks) cold unsalted butter, cut into 2-tbsp. chunks; The filling; ¼ cup cornstarch; 1 cup granulated sugar; 1 ¾ pounds (6 1/2 cups) fresh or frozen marionberries or other blackberries (for frozen, measure, thaw until somewhat softened, and use all juices); Coarse white sparkling sugar*

7 Ratings
5 Reviews

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.

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Gallery

Credit: Peden & Munk; Styling: Amy Wilson

Recipe Summary

cook:

1 hr 45 mins

cool:

3 hrs

total:

4 hrs 45 mins

Yield:

Serves 8

Nutrition Info

Directions

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.

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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.

Nutrition Facts

Per Serving:

487 calories; calories from fat 37%; protein 4.7g; fat 21g; saturated fat 13g; carbohydrates 72g; fiber 5.7g; sodium 77mg; cholesterol 53mg.

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ElizaThorn

11/24/2018

Took this pie to an event. I loved the crust recipe so much I even use it with other pies. very tasty!

StephanieLark

07/23/2018

I love pie & I make all different kinds. I felt I had perfected my crust recipe & I almost made this with my usual crust - i’m SO glad I gave this one a chance. I think this may be the best pie i’ve ever made, certainly the best i’ve ever eaten. I’m partial to how wonderfully special marionberries are - they just have all the best parts of blackberries mixed with more complex, floral flavors. This recipe really lets them shine - berries & sugar + a thickener, nothing else needed! The ratios are perfect- each slice of pie stood up without oozing everywhere and becoming soupy. Fresh berries picked at the local farm make this recipe the best. Ever. ENJOY!!

DeterminedWW

09/25/2015

This pie was beyond words! I can't wait to make again. I used blackberries instead of marionberries. http://determinedwwmomma.blogspot.com

KatharinaM

02/07/2012

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

08/26/2011

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!

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