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!
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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”.
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Marionberry (or Blackberry) Pie
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1 recipe of Easy Pie Crust
6 cups marionberries, or blackberries
½ cup honey
¼ cup tapioca flour
Dash of salt
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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. Sprinkle the berries with just a dash of salt, and then gently stir the honey mixture into the berries.
4. Spoon the berries into the prepared pie crust.
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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.
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6. Bake for 50 minutes.
7. Cool completely before slicing.
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In the kitchen with Kath 
YUM! I do believe marionberry/blackerry is my favorite variety of pie 🙂
Also–could corn starch be substitued for the tapioca flour? (That’s what I have in the cupboard).
Yes, I think you could use cornstarch. Either tapioca flour or cornstarch works better than flour to thicken berry pies.
your pie looks perfect. those marionberries look delicious. wish i could have a slice!
Thanks, Dina! We are so lucky to have an abundance of berries here in the Northwest. 8)
Ive rarely needed anything to firm the marion pie up, but you can use a bit of flour and a few flicks of butter in the filling if you have troubles. Those berries look a bit early and might require some sugar, try for a darker finish(later pick) to get the sweetest pie.
Marion berries are awesome and make great pie (lower on seeds too), glad you discovered their flavor.
Thanks for your tips, Oregon pies! The berries may have been a bit early, but they did make a delicious pie. They really are so much better than the wild Himalayan blackberries. (Although I would not turn them down if I were offered some.) 😉
Yep. I live in Oregon (in Marion County, no less), and I can say that we are all about the marionberries here. Your pie looks mouthwatering!
Thank you! Lucky you, to live in the heart of marionberry country! 🙂
Wow, that last photo is just mouthwatering!
Marionberries are nostalgic for me. I’ve never thought to use tapioca flour or honey in a pie but this is an awesome idea!
Thanks for your comment, Magic of Spice! I really love it when people appreciate my photos.
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Dionne, I use honey or pure maple syrup in all of my pies. Everyone seems to really like them.
Tried your recipe and it turned out great. Thanks for posting it
I’m so glad you liked it! Thanks for letting me know. 🙂
Marion blackberries are really luscious, and so long and fleshy. When I was growing up on a small farm in northeast Pennsylvania, we’d go out picking blackberries. There was one large area of blackberries deep in the woods with a little sunny space coming through for them, and they were so much better than the ordinary blackberries. I noticed them right away, and have been thinking of them ever since.
There’s nothing like freshly picked wild blackberries! Thank you so much for your comment!
Came across this while searching for a berry pie recipe that used honey. We picked and froze about 6-7 cups of boysenberries last summer, plus harvested about 40 lbs. of honey from the Hello Kitty themed hive. I didn’t have Tapioca flour, so I used regular flour and also dotted the top of the pie with bits of butter (Betty Crocker recipe). It came out of the oven about 30 minutes ago and will be feasted upon by an army of hungry folks for Thanksgiving tomorrow. Thanks for the tips!
40 pounds of honey from one hive? That is so cool! We’ve talked about getting a hive, but haven’t done it yet.
Flour works fine instead of tapioca, and the bits of butter are a great idea! Thanks for your comment, Bill, and Happy Thanksgiving!
My husband loves marionberry pie so I had to oblige, even though they were out of season. I got frozen berries, tossed them in sweet rice flour, then poured them into the bottom crust. (I made gluten-free crust so I could enjoy this, too!) I prepared your honey mixture and drizzled over the frozen berries. Then finished the pie. It was delicious, just as good as fresh – and nice to enjoy during the off season. Thanks!
Isn’t it a treat, Annie, to have a berry pie out of season? I’m so glad you and your husband enjoyed it!