• NOTE: If using fresh marionberries, rinse them under a spray of water and remove any small leaves or sticks.  Remove any berries that appear spoiled.  Spread the berries on paper towels and place more paper towels on top helps dry them off.

Make the Pie Dough

• Use this recipe for the pie dough. Once the dough is done wrap the disk in plastic wrap and chill for at least 45 minutes. Freeze the other half of the dough. The dough for this pie can be refrigerated for up to 2 days.
• For a 9-inch pie plate roll the dough until is it 1/8-inch thick and 12-13 inches round. Fold the dough in half and then half again so that you have a quarter. Place the dough in the pie plate do the corner of the dough is centered. Gently unfold the dough so the pie plate is completely covered, and the dough is overhanging the edges of the pie plate.
• Trim the dough so that there is about a 1-inch overhang all the way around. Fold the dough under so that it rests on the edge of the pie plate. Crimp the dough using a fork or create your own design.
• Refrigerate the prepared dough for at least 60 minutes or freeze it for 30 minutes.

Crumble Topping

• Cut the cold butter into 1/2-inch cubes and place it back in the refrigerator so it stays cold while you prepare the other ingredients.
• Place the flour, brown sugar, cinnamon, and salt in a medium size bowl. Whisk the ingredients together until well combined. Use your fingers to break up any clumps of brown sugar. Add the butter to the dry ingredients and toss the butter into the flour mixture with your hands until all the butter is well coated.
• Use the pastry blender to cut the butter into the flour mixture, until the butter is pea sized. You can also you use your hands if you don’t have a pastry blender. To mix it with your hands take each piece of butter and smash it flat between your thumb and first two fingers. Continue to do this until the butter is pea sized.
• Cover the crumble with plastic and place it in the refrigerator to keep it cold until ready to use. If not using the crumble the same day, place it in an airtight container (something with a lid) to keep it from drying out. The crumble can be made up to one week in advance and refrigerated in an airtight container.

Assemble the Pie

• Place the marionberries in a large bowl and zest the lemon directly into the berries then add the lemon juice. Combine 3/4 cup of the sugar, tapioca, and the salt and whisk together.
• Add these ingredients to the marionberries and gently fold the sugar mixture, lemon juice, and lemon zest into the berries. Taste the berries and decide based on taste if you want to add the remaining 1/4 cup sugar.
• Let the marionberries sit for 10 minutes so the sugar and tapioca dissolve before baking.

Bake the Pie

• While the berries are macerating preheat the oven to 400°F. Place a half baking sheet in the oven lined with parchment paper. Baking the pie on a baking sheet will catch any pie juices that bubble over. Baking it on a hot baking sheet will ensure that the bottom of the pie dough browns.
• Remove the prepared pie shell for the refrigerator or freezer and spoon the marionberries into the pie shell. Spread the crumble topping over the berries.
• Bake the pie at 400°F for 15 minutes. Reduce the oven temperature to 350°F and bake the pie for another 40-45 minutes until the crust is golden brown and the fruit juices are bubbly all the way around. If the crust starts to get too dark cover the edges of the crust with a pie shield.
• Remove the pie from the oven. Place it on a wire rack and allow to cool for 3 hours to room temperature before serving.

Storing the Pie

• The pie can sit at room temperature for 2 days (and for 1 day if the weather is hot and humid). Store the pie in the refrigerator for up to 4 days, covered with plastic wrap or foil.