ANJOU BAKERY'S (MARION)BERRY PIE
Printed in the July 2011 issue of Sunset Magazine. If marionberries are unavailable, use blackberries although other berries will work: raspberry, strawberry, blueberry, etc. I was very lucky to have heirloom organic 'black cap' raspberries on hand to test in this pie recipe. There weren't enough of the 'black caps' to make a full pie though and I ended up baking a mini-pie. Note: For {{frozen}} berries, measure, thaw until somewhat softened, and use all juices.
Provided by COOKGIRl
Categories Dessert
Time 1h5m
Yield 1 9-inch pie
Number Of Ingredients 8
Steps:
- Crust: Combine dry ingredients in a stand mixer. Add butter and beat with paddle attachment on low speed, scraping bowl as needed, until pieces are raisin-size. Note: it was easier for me to use a food processor for this step.
- With mixer still on low speed, drizzle in 1 tablespoons ice water; beat until pastry comes together, 1 1/2 to 3 minutes. Form 1 1/4 cups into a disk and the rest into a smaller disk.
- Preheat oven to 375° with rack on bottom rung.
- On a lightly floured board, roll larger disk into a 12-in. circle. Loosen with a long metal spatula, gently roll around a rolling pin, then unroll into a 9-in. pie pan (if dough cracks, press back together).
- Fold edge under, so it's flush with pan rim, then crimp.
- Roll remaining dough into an 11-in. circle. With a cookie cutter, cut out enough shapes such as squares to cover most of pie. Set cutouts on a baking sheet; chill crust and cutout in the refrigerator for 15 minutes.
- Pie Filling: Stir together cornstarch and granulated sugar in a large bowl. Add berries with juices and toss to coat.
- Arrange evenly in pie shell. Lightly brush pastry cutouts with water and sprinkle with coarse sugar. Arrange cutouts over filling.
- Bake pie until filling bubbles and pastry is golden in center, 55 to 60 minutes (up to 1 1/2 hours if berries were frozen); if edge starts to get dark, cover with foil, and if pie starts to bubble over, put a rimmed pan underneath it.
- Let cool on a rack to room temperature, at least 3 hours.
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Ambrose Praise
[email protected]This pie was a bit too sweet for my taste, but my kids loved it. I think I'll try using less sugar next time.
Petra Matijević
[email protected]This was the best marionberry pie I've ever had! The crust was perfect and the filling was bursting with flavor.
Md Mr
[email protected]I'm not a huge fan of marionberries, but this pie was still really good. The crust was flaky and the filling was sweet and tart.
Younisfareed 6692
[email protected]This pie was delicious! I made it for a potluck and it was gone in minutes.
Subira Njama
[email protected]The crust on this pie was a bit dry, but the filling was delicious. I'll try using a different crust recipe next time.
MKTSSR MKTSSR
[email protected]This pie was a bit too tart for my taste, but my husband loved it. I think next time I'll use a sweeter variety of berries.
salman king
[email protected]I love the combination of marionberries and almonds in this pie. It's a delicious and unique dessert.
Amofa Fredrick
[email protected]This was my first time making a marionberry pie and it turned out great! The recipe was easy to follow and the pie was delicious.
Kolawole Ewawumi
[email protected]I've made this pie twice now and it's always a crowd-pleaser. The marionberries give it a unique flavor that everyone loves.
Austin Erving
[email protected]This marionberry pie was a hit at my family gathering. The filling was perfectly tart and sweet, and the crust was flaky and buttery. I highly recommend this recipe!