Marionberry Pie

I loved Florida, but I am so happy to be in the Northwest again.  We are close to family, the weather is so much more temperate and the food is amazing!  I think I could eat berries all the time and here in Washington, with the help of my freezer, I can do just that!  We celebrated our arrival with a Marionberry Pie.  Marionberries are just domesticated blackberries.  We will probably pick wild berries next year, but this year, I opted for store bought berries.  I just couldn’t wait a whole year!!

Simple Marion Berry Pie

Of course I made it gluten free.  I used Bob’s Red Mill gluten-free pie crust mix.  It’s my favorite.  However, you can use whatever kind of crust you want; gluten full or gluten-free.  The filling is naturally gluten-free using normal ingredients.  I had 1/2 a cup of raspberries that I threw in just for fun.  It didn’t do much for the flavor or color,  but I did it just the same.Simple Marion Berry Pie

5.0 from 1 reviews
Marion Berry Pie
  • 1 single crust pie (plan to make the crust thin so there is a bit for cut outs on the top)
  • 5 cups Marion berries
  • ½-1 cup raspberries (optional, you can just use the Marion berries)
  • 1½ cups sugar (regular or coconut palm)
  • ½ tsp salt
  • 3 Tbsp quick cooking tapioca
  1. Cut out a few little shapes from the pie crust for the top.
  2. Prepare the rest as a bottom crust.
  3. Combine the berries, sugar, salt and tapioca.
  4. Top with pie crust pieces.
  5. Bake at 350 degrees for 55 minutes, or until thick and bubbly.

Simple Marion Berry Pie

7 thoughts on “Marionberry Pie

  1. Florida is a fun place to be and I am glad you visited us. I can’t wait to be in the Northwest. I have never been to Oregon, so, it will be a fun place to visit. Your Marionberry pie looks amazing. I love using Bob’s Red Mill products.

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