2 cups all-purpose flour
2 Tbsp sugar
1 tsp kosher salt
1/2 cup coarsely ground cornmeal
1 cup (16 Tbsp) cold butter, cut into 1/2-inch pieces
1/4 – 1/3 cup cold buttermilk (milk and water can be substituted)
6 cups Marionberries, fresh or frozen
2/3 cup sugar, plus extra for dusting the top
Zest and juice of one small lemon
1/3 cup corn starch

1. Sift flour, sugar and salt into a large mixing bowl. Whisk in cornmeal. Add butter to flour and toss to coat. Using a pastry cutter or your fingers, cut or pinch the butter into the flour gently until only pea-sized pieces remain. Sprinkle cold buttermilk over the flour and toss lightly. Cover bowl with plastic wrap and chill for 30 minutes.

2. Remove bowl from refrigerator and lightly knead to form a ball. If too crumbly, add a bit more liquid and try again. Divide the dough into two balls and flatten with the palm of your hand into disks. Wrap in plastic wrap and store in refrigerator or freezer.

3. Combine Marionberries and sugar in a large mixing bowl. Whisk lemon juice and corn starch in a small bowl and pour over the Marionberries, adding the zest and tossing well. Set aside.

4. Set one disk of dough on a well-floured surface and roll to approximately 1/4-inch-thick round. Place in a glass pie dish and trim the edges just wide of the dish. Cover in plastic wrap and chill.

5. Roll second disk to the same thickness. Remove pie dish from the refrigerator and pour the Marionberries into the pie shell. Dot the top with bits of butter. Place the upper crust on top, trim the overhanging crust and crimp around the edges. Brush the top with beaten egg, half-and-half or milk. Pierce steam holes with a fork and dust with sugar.

6. Set a baking sheet on a rack in the lower third of the oven to catch the overflowing juices. Bake pie in the upper third at 400 degrees for 20 minutes. Reduce oven temperature to 350 degrees and continue to bake for 40 to 50 minutes. Check after 30 minutes for browning on the upper crust, and if nicely golden, lay tinfoil over the top while it continues to bake. Remove pie from oven and let cool on a rack at least 30 minutes before serving. Serve warm with vanilla ice cream.

Makes 1 9-inch pie

Recipe by Lola Milholland

Photo by Leah Harb

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