Marionberry Pie

Photo updated January 2019

Happy 2013!  This month, I attempted my FIRST-EVER pie!  I honestly have been quite scared of failing to successfully make pie crust, to the point that I let fear hold me back from even trying!  Well, no longer - it's a new year and a new me:).  Before attempting this recipe, I read about the difficulties of all-butter vs. shortening, and decided - better go all-out and all-butter on this one!  So flavorful, buttery, flakey crust!  Marionberries - a version of blackberries, make the perfect tart filling.  My mouth is watering just thinking about it.  It's not berry season, but you can find these in the freezer section of many grocery stores.  The portions below ended up being a little extra - so I made me one 9-inch pie, plus 2 mini personal-size pies made in ramekins with the leftover crust and filling.  I like the feeling of having a pie all to myself!

Making pie crust

Mini sized pie

 

Filling and crimping crust on the big pie

 


Marionberry pie with all-butter (flakey!) pie crust
Adapted from Cooks.com and Smitten Kitchen

filling: (cooks.com)
1 cup sugar
3 tbsp quick-cooking tapioca
1/2 tsp ground cinnamon
1/4 tsp lemon juice
lemon zest from one lemon
1 quart marionberries
one pie crust (see below)

Mix all filling ingredients in mixing bowl.  Pour filling into pastry lined 9-inch pie pan.  Apply top crust. Trim, seal, and flute edges.  Cut venting slits with sharp knife.  Bake in preheated 400F for 10 minutes, then reduce heat to 350F and bake for an additional 45 min.  Cool at least one hour before serving.

Double pie crust top and bottom; via Smitten Kitchen
2 1/2 cups (315 grams) flour

1 tablespoon (15 grams) sugar

1 teaspoon (5 grams) kosher salt

1 cup unsalted butter, very cold

Fill a one cup liquid measuring cup with water, and drop in a few ice cubes; set it aside.  Into the food processor, add flour, sugar and salt. Dice two sticks of very cold unsalted butter into 1/2-inch pieces.  Pulse until the butter pieces are the size of tiny peas. Drizzle 1/2 cup of the ice-cold water over the butter and flour mixture.  If needed to bring dough together, Slowly add more water - a tablespoon at a time, up to an additional 1/4 cup of cold water. Pour mixture onto foil or parchment covered countertop, then knead together into ball.  Divide the dough in half, and cover two halves each with plastic wrap. Let the dough chill in the fridge for one hour or more before rolling it out. Dough will keep in the fridge for up to one week. 

Flakey crust!  A little flattening occurred due to not cooling long enough before cutting in, but it was so delicious!