ANJOU BAKERY'S MARIONBERRY PIE

ANJOU BAKERY'S MARIONBERRY PIE image

Categories Berry

Yield 8

Number Of Ingredients 6

Previous Next

Crust: 2 cups flour, 2 1/2 tbsp. sugar, 1/4 tsp. salt, 14 tbsp. (1 3/4 sticks cold, unsalted butter, cut int 2 tbsp. chunks.
Filling:
1/4 cup cornstarch
1 cup sugar
1 3/4 lbs. (6 1/2 cups) fresh or frozen marionberries or other blackberries (for frozen, measure, thaw until somewhat softened and use oil juices)
coarse white sparkling sugar

Steps:

1. Make crust: Combine dry ingredients in a stand mixer. Add butter and beat with paddle attachment on low speed, scraping bowl as needed, until pieces are raisin-size. With mixer still on low speed, drizzle in 1 tbsp. ice water; beat until pastry comes together, 1 1/2 to 3 minutes. Form 1 1/4 cups into a disk and the rest into a smaller disk. 2. Preheat oven to 375 with rack on bottom rung. roll outlarger disk on lightly floured board. Put in 9-inch pie pan. Crimp edges and chill for 15 minutes. 3. Roll remaining dough into an 11-in. circle. With a cookie cutter cut out as many shapes, such as squares, as needed to cover most of pie. Set cutouts on baking sheet and chill for 15 minutes. 4. Make filling: Stir together cornstarch and sugar in large bowl. Add berries with juices and toss to coat. Arrange evenly in pie shell. Lightly brush pastry cutouts with water and sprinkle with coarse sugar. Arrange cutouts over filling. 5.Bake pie until filling bubbles and pastry is golden in center, 55-60 minutes (up to 1 1/2 hours if berries were frozen); if edge starts to get dark, cover with foil, and if pie starts to bubble over, put a rimmed pan underneath it. 6. let cool on rack to room temperature, at least 3 hours.