Oregon · Dessert
Oregon Marionberry Pie
- Intermediate
- 1 h 30 m
- roughly 2 of 4 for cost
- Vegetarian
Leads with richness that coats and comforts, acid holding everything up to the light.
Ingredients
- Pastry for a double-crust 23cm pie
- 900g marionberries
- 200g sugar
- 5 tbsp cornstarch
- 1 tbsp lemon juice
- Pinch of salt
- 1 tbsp butter
- 1 egg, beaten
The skills inside
Allergen screen
Found: gluten · dairy · egg
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Toss the marionberries with the sugar, cornstarch, lemon, and salt and let stand 15 min. 15 min
- Fill the lined pie plate and dot with butter.
- Lay a lattice top, brush with egg, and dust heavily with sugar.
- Bake at 220C for 20 min, then 190C for 40-45 min until the juices bubble thickly through the lattice. 20 min
- Cool at least 4 hours: marionberry juice is copious and needs time to set. 240 min
How to tell it is going right
This dish has no standard of its own yet. It is judged on the technique it exercises: checked at the pan, while there is still something to be done about it.
Egg wash & the baker’s shine 34 recipes
- Applied thin and even over every surface that will show, with no bare patches and no ridges or brush lines standing in it.
- Nothing pooled: no wash run down into the seams, collected in the corners, or welded to the tray around the base.
- It has not glued shut what needs to move: layers, scores, and cut edges are still free to open in the heat.
- Baked, the finish is even and glossy across the whole piece and deep gold rather than patchy, with no darker bands where the wash sat heavy.
- The shine is on the outside only: nothing inside the piece tastes of egg.
Where it goes wrong The wash went on heavy and ran into the scores and down to the tray, so the piece baked sealed along its seams, browned unevenly, and carries dark rubbery ridges where the egg collected.
At the Table
- The Pour
- Moscato d’Asti
- Also Right
- Late-harvest Riesling
- From the Taps
- Witbier
- Zero-Proof
- Sparkling elderflower
Citrus desserts need a wine sweeter than they are, with acid enough to keep up: light, frothy, and low-proof wins.
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