Marionberry or Blackberry Pie
I learned from Wikipedia that Marionberries are a type of blackberry that was developed in Oregon. I was lucky enough to be given some beautiful marionberries from a Seattle garden, so I made a pie!
Berry pies can be very “soupy” if you don’t use something to thicken the filling. Many recipes call for tapioca because it gives better results than wheat flour, but I don’t like the little tapioca “pearls” in my pie. I have used wheat flour in the past, but I recently realized that I could use tapioca flour.
Tapioca flour (also known as tapioca starch) can be found at most grocery stores in Seattle; it can be substituted for cornstarch. Use twice as much tapioca as cornstarch. (For example, if a recipe calls for 1 tablespoon of cornstarch, use 2 tablespoons of tapioca flour.)
My marionberry pie had a lot of juice that came up while it was baking. After it was totally cooled off, it made perfect slices that were juicy, but not at all “soupy”.
Marionberry (or Blackberry) Pie
1 recipe of Easy Pie Crust
6 cups marionberries, or blackberries
½ cup honey
¼ cup tapioca flour
Dash of salt
1. Put a large baking sheet in the oven (to catch drips) and preheat to 375˚.
2. Make the two crust Easy Pie Crust and put the bottom crust in a pie plate.
2. Combine the honey and the tapioca flour in a measuring cup.
3. Gently stir the honey mixture into the berries.
4. Spoon the berries into the prepared pie crust.
5. Put the top crust on the pie. Finish the edges (I simply use a fork to press the edge) and cut slits in the top to vent steam.
6. Bake for 50 minutes.
7. Cool completely before slicing.