Marionberries are Oregon’s signature berry, and are sure to make your holiday “berry and bright”. In the summertime, eating freshly picked marionberries is like eating pieces of sweet, juicy candy. I always freeze extra berries to use in winter baking. This pie will have you dreaming of summer. Finish with a scoop of vanilla bean ice cream and enjoy!
2 pre-made pie crusts
4 cups frozen marionberries (can substitute with blackberries, if necessary)
¼ cup brown sugar
½ cup white sugar
¼ cup cornstarch
½ cup flour
1 lemon (juice and zest)
Preheat oven to 375° F. Roll out the first pie crust and place in pin tin, being sure to crimp the edges and poke holes in the bottom with a fork. Set aside. Roll out second pie crust and cut out fun shapes for the top of the pie—stars, circles, holiday designs, whatever your heart desires. Mix marionberries, sugars, cornstarch, flour, and lemon juice, and zest in a large bowl. Spread into a pie tin. Cover filling with shaped pie crust cutouts. Sprinkle with Turbinado sugar. Bake at 375 for fifty minutes to one hour or until juices are bubbly and the top crust is golden. Check the pie after fifteen minutes of baking and cover the edges of the top crust with tin foil if they are browning faster than the rest of the crust.