Marionberry Bliss Pie

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (226g) unsalted butter, cold and cubed 1 cup (226g) unsalted butter, cold and cubed
• 6 tablespoons ice water 6 tablespoons ice water
• 5 cups (600g) fresh marionberries 5 cups (600g) fresh marionberries
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 3 tablespoons cornstarch 3 tablespoons cornstarch
• 1 tablespoon unsalted butter, melted (for brushing the crust) 1 tablespoon unsalted butter, melted (for brushing the crust)
• Optional: vanilla ice cream or whipped cream for serving Optional: vanilla ice cream or whipped cream for serving

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 16g (Saturated Fat: 10g)
• Carbohydrates: 42g (Sugar: 24g)
• Protein: 3g
• Fiber: 5g
• Salt: 0.4g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, one tablespoon at a time, and mix until the dough comes together. Divide the dough into two equal portions, shape them into discs, and wrap them in plastic wrap. Refrigerate for at least 30 minutes.
3. 3.
   Preheat the oven to 190°C (375°F).
4. 4.
   In a separate bowl, gently toss the marionberries with the sugar, lemon juice, and cornstarch until well coated.
5. 5.
   Roll out one disc of dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the rolled-out dough to the pie dish and press it gently into the bottom and sides.
6. 6.
   Pour the marionberry filling into the prepared pie crust.
7. 7.
   Roll out the second disc of dough and cut it into strips to create a lattice pattern on top of the filling. Alternatively, you can cover the pie with a full crust and cut slits to allow steam to escape.
8. 8.
   Brush the crust with melted butter.
9. 9.
   Place the pie on a baking sheet to catch any drips and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
10. 10.
    Remove the pie from the oven and let it cool for at least 1 hour before serving.
11. 11.
    Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.

Treat your ingredients with care...

• Marionberries — Ensure the marionberries are fresh and ripe for the best flavor. If marionberries are not available, you can substitute with blackberries or raspberries.
• Cornstarch — Make sure to mix the cornstarch with the sugar before adding it to the marionberries to prevent clumping.

Tips & Tricks

• For a decorative touch, sprinkle some coarse sugar on top of the crust before baking.
• If the edges of the crust start to brown too quickly, cover them with aluminum foil to prevent burning.
• Allow the pie to cool completely before slicing to ensure the filling sets properly.
• Serve the pie with a drizzle of warm caramel sauce for an extra indulgent treat.
• Leftover pie can be stored in the refrigerator for up to 3 days.

Serving advice

Serve the Marionberry Bliss Pie warm with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast between the warm pie and the cold creamy topping enhances the overall experience.

Presentation advice

To present the Marionberry Bliss Pie beautifully, dust a sprinkle of powdered sugar on top of the lattice crust. This adds an elegant touch and highlights the intricate lattice pattern.