Berry Pie

Ingredients

• • 6 cups fresh marionberries

  • ¾ cup white sugar

  • 6 tablespoons all-purpose flour

  • 1 tablespoon lemon juice

  • Pastry for a 9-inch double crust pie (Sourdough Pie Crust)

  • 1 egg, beaten

  • 1 tablespoon milk

  • ~2 teaspoons course sugar for topping crust

Directions

• • Preheat oven to 450 degrees.

  • Mix marionberries, 3/4 cup sugar, 6T flour, and 1T 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 lattice crust; crimp edges to seal. Brush pie lightly with egg wash. Sprinkle 2 teaspoons sugar on top.

  • Refrigerate unbaked pie for 30 minutes prior to baking. This is an often overlooked step, but cold dough is guaranteed to hold the lattice shape.

  • Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees and continue baking until crust is golden, 45 to 50 minutes more. Let cool completely before serving, about 1 hour.