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Ingredients

6 cups fresh marionberries ¾ cup white sugar 6 tablespoons all-purpose flour 1 tablespoon lemon juice 1 (15 ounce) package pastry for a 9-inch double crust pie 2 teaspoons water, or as needed 2 teaspoons sugar, or to taste

Nutrition Info

406.6 calories carbohydrate: 60.2 g cholesterol: : - fat: 16.3 g fiber: 5.5 g protein: 5.3 g saturatedFat: 4 g servingSize: - sodium: 258.7 mg sugar: 26.3 g transFat: : - unsaturatedFat: : -

Preheat oven to 450 degrees F (230 degrees C).
Mix marionberries, 3/4 cup sugar, flour, and lemon juice together in a large bowl until well-combined.
Fit the bottom of a 9-inch pie plate with 1 pie crust. Pour in marionberry mixture. Cover with second crust, crimp edges to seal. Brush pie lightly with water. Sprinkle 2 teaspoons sugar on top. Cut four to eight 1-inch slits in the top crust with a knife.
Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until crust is golden, 45 to 50 minutes more. Let cool completely before serving, about 1 hour.

1 9-inch pie

Marionberries are a sweet blackberry hybrid grown in the Northwest that make a perfect pie!