History

The marionberry was developed by USDA breeder George F. Waldo in Marion County, Oregon, between 1948 and 1956 as a cross of Chehalem and Olallieberry. It became the dominant Oregon blackberry by the 1970s and now accounts for over half the state's annual blackberry harvest. The pie became the canonical Portland dessert by the 1990s, with Lauretta Jean's and Random Order Pie Bar running benchmark versions. The flavour is darker, more vinous and less sweet than a blackberry pie; the canonical service is warm with vanilla ice cream.

Common allergens: Gluten, Dairy, Egg

Make it at home

Yield 8Hands-on 45 minTotal 3 hr 30 minDifficulty Intermediate

Ingredients

  • For the all-butter crust: 320g all-purpose flour
  • 1 tsp fine sea salt
  • 1 tbsp granulated sugar
  • 225g cold unsalted butter (cubed)
  • 120ml ice water
  • For the filling: 900g fresh or thawed frozen marionberries (substitute with a blend of half blackberry and half marionberry if not local; pure blackberry will not give the same depth)
  • 150g granulated sugar (adjust to taste; ripe marionberries are sweeter)
  • 40g cornstarch (cornflour)
  • 1 tbsp fresh lemon juice
  • 1/2 tsp ground cinnamon
  • 1/4 tsp fine sea salt
  • 1 tbsp cold unsalted butter, diced (for dotting)
  • 1 egg beaten with 1 tbsp cream for egg wash
  • 2 tbsp turbinado or coarse sugar for the top
  • To serve: vanilla bean ice cream (Salt and Straw's vanilla custard is the canonical Portland pairing)

Method

  1. Make the crust: combine flour, salt and sugar in a large bowl; cut in the cold butter with a pastry cutter or your fingers until you have pea-sized chunks (visible butter pieces are essential for flaky layers). Add ice water 1 tbsp at a time, tossing with a fork, until the dough just holds when squeezed.
  2. Divide into two discs (one slightly larger for the bottom crust), wrap in cling film, and chill at least 1 hour.
  3. Heat the oven to 220 degrees Celsius (200 fan) with a rack in the lower third and a heavy baking sheet on it.
  4. Toss the marionberries with sugar, cornstarch, lemon juice, cinnamon and salt in a large bowl until evenly coated; let macerate 15 minutes.
  5. Roll the larger dough disc on a floured surface to a 30cm round, 3mm thick; line a 23cm pie plate, letting the excess hang over the edge.
  6. Pile the berry filling into the lined pie plate, mounding slightly in the centre; dot with the diced butter.
  7. Roll the second dough disc to a 28cm round; lay over the filling. Trim the edges to a 2cm overhang, fold under, crimp decoratively.
  8. Cut 5 long steam vents in the top crust from centre to edge in a star pattern.
  9. Brush the entire surface with egg wash, sprinkle generously with coarse sugar.
  10. Bake on the hot baking sheet at 220 degrees Celsius for 20 minutes, then reduce to 180 degrees Celsius and bake a further 45 to 55 minutes until the juices bubble visibly through the vents (very important; if not bubbling, the cornstarch hasn't set) and the crust is deeply burnished.
  11. Cool on a rack at least 2 hours before slicing; the filling continues to set as it cools. Cutting hot pie gives runny filling and a fallen crust.
  12. Serve warm with a generous scoop of vanilla ice cream.

Tip from the editors. The juices must bubble through the vents for the cornstarch to set; if the pie is browning before the bubble-through, tent loosely with foil but keep baking. Use marionberries if you can find them frozen; substitution with blackberry is acceptable but the result reads as a different pie.

Where to eat marionberry pie

Marionberry Pie in Portland

Lauretta Jean's ★ 4.6

Bakery$division-clintonMon, Wed-Thu 11:00-21:00; Fri-Sat 09:00-22:00; Sun 09:00-21:00Walk-in onlyAll-butter pie and brunch biscuits

Lauretta Jean Bonfiglio's all-butter-crust pie bakery on SE Division in Portland, with savoury pies for lunch, sweet pies by the slice and a strong cocktail.

Tip: Closed Tuesday. Order the salted honey pie warm with whipped cream; it's the canonical Portland pie.

Worth the queue: Salted honey pie

3402 SE Division St, Portland, OR 97202 Book →

Ken's Artisan Bakery ★ 4.7

Bakery$northwest-nob-hillDaily 08:00-16:00Walk-in onlyNaturally leavened breads and laminated pastries

Ken Forkish's NW 21st bakery in Portland, the bakery that taught the city naturally leavened bread. Located in Northwest Nob Hill. Open daily 08:00-16:00.

Tip: The 320 NW 21st annex opened in 2025 and sells the same breads with more pastry. Both close by 16:00.

Worth the queue: Country brown sourdough

338 NW 21st Ave, Portland, OR 97209

Sweedeedee ★ 4.6

BrunchAll-day cafe brunch$$$15-25mississippi-williamsMon-Thu 10:00-15:00; Fri-Sun 09:00-15:00Walk-in only

Eloise Augustyn's all-day brunch cafe in the Humboldt neighborhood of Portland, with poached eggs, seasonal salads and honey pie by the slice since 2012.

Order: Honey pie and a poached egg salad

Tip: Walk-in only. Arrive by 10:30 on weekends or expect a 45-minute wait at the door.

5202 N Albina Ave, Portland, OR 97217

Cheryl's on 12th ★ 4.3

BrunchDowntown all-day brunch$$$15-25downtownMon-Fri 07:00-16:00; Sat-Sun 08:00-16:00Walk-in and reservations

Cheryl Wakerhauser's downtown Portland all-day cafe, with the Portuguese fried-rice brunch plate, savoury brunch programme and quiet morning counter for work.

Order: Portuguese fried rice and a latte

Tip: Brunch absorbs walk-ins within 20 minutes. The Portuguese fried rice is the dish to order.

1135 SW Washington St, Portland, OR 97205 Book →

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