Classic Pacific Northwest marionberry pie made with fresh or frozen berries, ultra gel thickener, and a flaky double crust.

Scale

1 Double Crust [Mom’s Magic Pie Crust Recipe]

5 Pints Marionberries , Blackberries work too

1/2 – 3/4 Cup Sugar

1/4 Cup [Cornaby’s Ultra Gel]

1 Egg

1/2 teaspoon Water or milk

Turbinado or Regular Sugar, about 1-2 Tablespoons

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1. Preheat oven to 400°F (200°C) and line a 9-inch pie dish with bottom crust.

2. Toss 5 pints marionberries with 1/2 to 3/4 cup sugar and 1/4 cup ultra gel in a large bowl.

3. Pour berry filling into crust, cover with top crust or lattice, trim, and crimp edges.

4. Whisk 1 egg with 1/2 tsp water or milk and brush across top pastry crust.

5. Sprinkle with 1-2 tbsp turbinado sugar and cut steam vents if using a solid top crust.

6. Bake at 400°F for 45 to 55 minutes until bubbly and golden brown, then cool 3 hours before slicing.

Blackberries can be substituted for marionberries. Cool pie completely for 3 hours for clean slices.