Marionberries are a variety of blackberry that originated in Oregon. They are packed with superior flavor, brilliant color, and exceptional nutritional value. Freshly picked in July and August, Marionberries make the perfect filling for a summer time pie.
- 1 cup (2 sticks) Challenge European Style Unsalted Butter, cold
- 2¾ cups all-purpose flour
- 1 teaspoon salt
- 6 Tablespoons cold water, or more as needed
- 5 cups Marionberries, rinsed and drained
- 1 cup sugar
- 1 teaspoon cinnamon
- 3 Tablespoons corn starch
Cut cold butter into ½-inch cubes and set aside.
Combine flour and salt.
Cut in butter pieces until mixture resembles coarse crumbs with a few larger pea-sized pieces. Do not over mix.
Gradually sprinkle in water. Add only enough water to moisten and bind the dough.
Divide the dough in half and shape into 4" to 5" discs; wrap and refrigerate for 30 minutes before rolling.
Preheat oven to 425°F.
Roll the disc out in 12" to 13" circles on a lightly floured surface or between sheets of parchment paper.
Fit the first pastry circle into the bottom of a buttered 9-inch pie plate and trim the edge leaving a ½-inch overhang. Add filling.
Fit second pastry circle over the filling and trim the edges to ¾-inch overhang. Fold top edge under bottom edge and crimp to seal. Make steam vents in the top crust.
Bake at 425°F for 30 minutes; reduce heat to 350°F and bake for 25 to 30 minutes.
Blend dry ingredients together, sprinkle over berries and stir to coat berries.