There’s something so comforting about a homemade pie cooling on the windowsill — that buttery golden crust, the bubbling fruit, the sweet smell that fills the whole kitchen. And if you’ve never had a marionberry pie before? Oh friend, you’re in for a treat.

I first tasted marionberries years ago on a road trip through Oregon. We’d stopped at a tiny farm stand on the side of the highway. The older woman behind the counter handed me a warm slice of pie and said, “This is the good kind of trouble.” She was right.

Marionberries are like a juicier, deeper version of blackberries — a little tart, a little sweet, and absolutely perfect for pie. This recipe uses a simple, flaky crust and a filling that lets those beautiful berries shine. It’s the kind of dessert that feels like home.

Ingredients for Oregon Marionberry Pie Recipe

For the crust:

• 2½ cups all-purpose flour

• 1 teaspoon salt

• 1 tablespoon sugar

• 1 cup cold unsalted butter, cubed

• 6–8 tablespoons ice water

For the filling:

• 5 cups fresh or frozen marionberries (don’t thaw if frozen)

• ¾ cup sugar

• ¼ cup cornstarch

• 1 tablespoon lemon juice

• 1 teaspoon vanilla extract

• Pinch of salt

• 1 tablespoon butter (to dot on top before baking)

• 1 egg + 1 tablespoon milk, for egg wash

How to Make Oregon Marionberry Pie Recipe

1. Make the crust. In a large bowl, combine flour, salt, and sugar. Cut in the cold butter until the mixture looks like coarse crumbs. Add ice water 1 tablespoon at a time, mixing gently, until the dough holds together. Divide in half, wrap in plastic, and chill for at least 1 hour.

2. Make the filling. In a large bowl, toss marionberries with sugar, cornstarch, lemon juice, vanilla, and a pinch of salt. Let sit while you roll out the crust.

3. Assemble the pie. Roll out one dough disc and place it into a 9-inch pie dish. Pour in the berry filling and dot with butter. Roll out the second disc for the top — you can do a full crust or a lattice. Crimp the edges to seal. Brush with egg wash.

4. Bake. Place the pie on a baking sheet and bake at 400°F for 20 minutes, then reduce heat to 350°F and bake for another 35–45 minutes, until the crust is golden and filling is bubbly. Let cool before slicing.

Sarah’s Simple Tips

• Protect that crust. If the edges brown too quickly, cover them with foil halfway through baking.

• Chill your dough. Cold dough = flaky crust. Don’t skip the chilling time.

• Serve with vanilla ice cream. You knew I was going to say that, right?

Flavorful Conclusion

This Oregon marionberry pie is a true slice of summer — rustic, juicy, and packed with love. Whether you’re baking for a holiday, a potluck, or just a slow Sunday afternoon, it’s one of those recipes that brings everyone to the table.

Nutrition (per slice, based on 8 slices):
Calories: 420
Fat: 20g
Saturated Fat: 12g
Carbohydrates: 58g
Sugar: 26g
Protein: 4g
Sodium: 210mg