Every cook has a series of values that dictate how they both cook and consume. Besides the moral and ecological asides one has to consider the location the cook lives in. Physical location truly effects both the nature of cuisine and the availability for product so for the home cook shopping local can be a great way to support your local economy while also delving into what makes your area so unique.
So lets discuss marionberries! If you do not live in the PNW you may not understand are fascination with the one of are state's more unique fruit. Marionberries, (named after Marion County, Oregon), are a cultivar of the Olallie and Chehalem strains of Blackberrys and are noted for their tart sweetness and their deep purple color.
Marionberries are harvested around mid-july so it will be a little late to find them fresh. Fortunately Marionberries are pretty easy to find frozen. You can order some online if you don't live in the PNW but for my local readers I was able to find some at Ray's Food Place which is a local chain.
For those that can't find our State's favored fruit you can substitute blackberries for marionberries.
Also this is the final pie that I created for this years Jackson County Fair. Unfortunately due to Covid-19 the fair was canceled this year and as of this week has recently caught on fire. I wanted to use this time to share some resources to help the victims of the wildfires we have been experiencing this month.
On a lighter note here is the navigation for this years pies.
Pie Lineup
01: Apple | Icebox Nogada Apple Pie (Apple Gelee, Nogada Cream, Pate Brisee Crust)
02: Berry | Marionberry Pie with Lemon Zest Crust
03: Cherry | Double Chocolate Cherry Pie
04: Peach | Peaches and Cream Pie (Hoosier Sugar Cream Variant)
05: Other | Bacon Bourbon Pecan Pie
Ingredients
Crust
- 3 C AP Flour
- 1 T Salt
- 2 T White Sugar
- 1 C Shortening
- 1/2 C Water
- 1 T Lemon Zest
Filling
- 4 C Marionberry
- 1 C White Sugar
- 2 T Brown Sugar
- 1 T Lemon Zest
- 1 T Lemon Juice
- 1/4 C + 2 T Cornstarch
- 1/2 C Merlot
- Pinch Salt
Garnish
- Egg Wash
- Clear Sanding Sugar
Procedure
Step 1: The Crust
Use your favorite pie crust recipe adding a tablespoon of lemon zest to the mixture. I always like to create a citrus crust with fruit pies like this as the lighter crust pairs well with the berry flavors. Allow to rest for at least an hour. Once the dough has rested separate the dough into two halves. Take one half and roll out to the size of the pie pan. The other half will be used for the top crust. As berrys tend to be juicy a decided to prebake the shell before I made the filling. Dock (poke) the inside of the pie shell and bake at 350F/177C for around 10 minutes. Blind baking is a way to "Blanch" the crust to prevent it from getting soggy during baking. Allow the shell to cool for a few minutes before pouring in the filling.
Step 2: The Filling
While the dough is resting or during the blind baking mix together the ingredients folding the cornstarch last.
Note: Thickener can always be a little tricky but it is important to remember that it takes time to set properly, (for me it took about 20 hours to be completely firm). DON'T keep adding cornstarch to the filling as it will not set until it is baked and then completely cooled.
Once you have finished mixing together the filling pour into your pre-baked pie tin.
Step 3: The Top Crust
I based this crust on LokoKitchens famous
spoke crust. While I feel that my crust is the poor man's version of this technique I did enjoy recreating it and is now another tool in my pie baking arsenal. Also like always feel free to experiment with your top crust go wild. That being said I recommend a lattice or cutout design to show off the vibrant color of the Marionberries.
NOTE: this will live negative space in the middle of the pie so when cutting be away that the tip of the pie slice is less stable and may not always hold shape.
Start by rolling out your second half of the dough into a rectangle about 10 inches wide. Use a paring knife to cut strips about 10'' x 1''. To create the negative space I imagined the rough diameter of a circle in the middle of the pie and guided the strips around it. Alternatively you can use a cookie cutter to act as a guide I didn't have one on hand for this pie but it will give you a much cleaner line for your crust. If you're looking for a perfectly symmetrical lattice place pairs of strips in a rough eye shape around the circle, moving around the radius of the shell at regular intervals. If you want a more asymmetrical look lay the strips in one direction giving it a clockwise or counterclockwise look. I feel that lattices are taken much to seriously so remember to have fun with it. It doesn't have to be perfect and most people can't tell the difference.
Using left over strips, (It took 3 for my crust), seal the ends of the stripes between the bottom and top crust. This will give it a smooth look but will have a larger rim for the crust. To get that color shift in the crust I used a small dab of the juice of the filling to "stain" the rim. The sugar caramelized giving it a darker shade then the rest of the top crust. Make a egg wash and brush onto the entirety of the top crust and sprinkle with sanding sugar.
NOTE: Sanding sugar is a large grain sugar that reflects light. You can usually find it in the baking or cake decoration sections of your local supermarket. It might not be clearly labeled but if you can't find it don't worry it's just garnish.
Step 4: Baking
Bake in a 400F/204C for Half and hour or until golden brown. Allow to cool completely and serve when the setting is completely set.
Step 5: Enjoy
And they you have it. A easy-peasy marionberry pie with a fun lattice style. This is the perfect pie to serve with ice cream and should always be served cold.
Let me know did you enjoy this recipe? Did you make any changes or substitutions? Had any issues with the dish? Let me know down below.
Happy Baking!
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