Best Oregon Marion Berry Pie

Oregon Chateau Marion Berry Pie

8oz water
5oz cornstarch
16oz sugar
1 teaspoon salt
2 Tbl. vanilla
3oz butter


About 6-8 Lbs. fresh or frozen Marion berries.

Combine the Marion berries, vanilla and salt in a large mixing bowl. In a separate bowl, mix together, sugar, corn starch and water.

Add the corn starch mixture to the Marion berries. Stir gently until well mixed.
Fill the pie shells. Dot the tops with pieces of butter before covering with top crust. Brush top crust with egg wash. Bake at 400 degrees for about 1 ½ hours for fresh berries, or about 2 hours for frozen berries.

This recipe should make three 9” pies.


Basic Pie Crust

2 cups flour
1tsp salt
6Tbl ice water
2/3 cup butter (soft)

In a mixing bowl stir together flour and salt. Cut In butter till pieces are the size of small peas.

Sprinkle cold water over the mixture; gently toss with a fork until all mixture is moistened. Form dough into a ball.

On a lightly floured surface, flatten dough with hands. Roll dough from center to edges, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin. Unroll onto a 9-inch pie pan.
Trim pastry to ½ inch beyond edge of pie pan fold under the extra pastry to build up the edge.

This recipe makes 2 pies crusts need to triple for Marion berry recipe.