Prep Time
45-60 minutes
Bake Time
1-1.5 hours
Total Time
3-3.5 hours
Yield
One 9-inch double-crust pie
Ingredients:
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
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.
- 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.
- Add the lemon juice-egg mixture and water.
- Process just until the dough comes into a ball.
- 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.
- To make the filling, combine the berries, sugar, cornstarch, cinnamon and lemon juice. Set aside.
- Preheat the oven to 375°F. Place the rack toward the bottom of the oven.
- Roll out the disk of pastry into an 11" circle, 2" larger than your pie pan.
- 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.
- Pile marionberry filling in the pie shell and dot with butter.
- 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.
- Tuck in the excess dough and crimp the edges around the pie dish.
- Sprinkle with 1 teaspoon of sugar.
- 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.
- 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.
