Brusseau’s Marionberry Pie

The Oregon marionberry is beloved in the Pacific Northwest. This close relative of blackberries has an exceptional flavor and is considered the Cabernet of Blackberries. Wrapped in delicious, light and flaky pastry made with our Sequoia all-purpose flour, this gorgeous pie is a joy to both the eyes and the palate. Originated by Brusseau's Bakery, it has become a legendary treat.


Prep Time

45-60 minutes

Bake Time

1-1.5 hours

Total Time

3-3.5 hours


One 9-inch double-crust pie


For the buttery pastry:

2½ cups (350g) Sequoia flour

½ teaspoon (3g) sea salt

1 teaspoon (4g) sugar

14 tablespoons (200g) cold unsalted butter, cut into ¼" pieces

1 large egg beaten well with 2 tablespoons (28g) lemon juice

2½ tablespoons (38g) ice water


For the pie filling:

8 cups (908g) fresh or frozen marionberries or blackberries

½ cup + 2 tablespoons (126g) sugar, granulated white + 1 teaspoon to sprinkle over the top crust before baking

½ cup + 2 tablespoons (75g) cornstarch

½ tsp (3g) Saigon cinnamon (or use your favorite cinnamon)

2 tablespoon (28g) lemon juice

1 tablespoon unsalted butter

  1. To make the pastry, combine the flour, salt, sugar and butter in a bowl of an electric food processor and pulse until the butter is blended but the mixture is still granular, resembling coarse flour.
  2. Add the lemon juice-egg mixture and water.
  3. Process just until the dough comes into a ball.
  4. Remove from the food processor and shape into two balls. Flatten the balls into discs. Wrap each disk in plastic wrap or a food-safe plastic bag dusted with a bit of flour and chill for at least 1 hour.
  5. To make the filling, combine the berries, sugar, cornstarch, cinnamon and lemon juice. Set aside.
  6. Preheat the oven to 375°F. Place the rack toward the bottom of the oven.
  7. Roll out the disk of pastry into an 11" circle, 2" larger than your pie pan.
  8. Fold the dough over your rolling pin and transfer to the pie pan, gently easing the pastry into the pan. Trim the edges to a 1-inch overhang with scissors or sharp knife.
  9. Pile marionberry filling in the pie shell and dot with butter.
  10. Roll out the remaining dough into an 11" circle and fit over the top of the pie. Alternatively, cut the dough into strips and form a lattice top.
  11. Tuck in the excess dough and crimp the edges around the pie dish.
  12. Sprinkle with 1 teaspoon of sugar.
  13. Place the pie on a parchment-lined baking sheet. Bake for 15 minutes, reduce the heat to 350°F degrees and bake until the filling is bubbly and the pastry is golden. Bake for a total of 1 hour for fresh berries, or 1½ hours if the berries are frozen.
  14. Let set at least one hour before cutting.

Baker's Notes

The unbaked pie may be frozen for later use. Wrap tightly in plastic wrap. Bake from frozen state in a preheated 375°F oven for 1½ to 1¾ hours. Cover lightly with parchment to keep pastry from excessive browning.

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