Marionberry Pie

Ingredients:

• 2 cups marionberries, fresh or frozen
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 tablespoon butter, cut into small pieces
• 1 package refrigerated pie crusts (2 crusts)
• 1 egg, beaten (for egg wash)

Directions:

1. Preheat the oven to 425°F (220°C).
2. In a mixing bowl, combine the marionberries, sugar, cornstarch, lemon juice, vanilla extract, and salt. Gently toss to coat the berries.
3. Roll out one pie crust and fit it into a 9-inch pie pan. Trim any excess crust hanging over the edges.
4. Pour the marionberry mixture into the pie crust and dot with butter pieces.
5. Roll out the second pie crust and place it over the filling. Trim and crimp the edges to seal.
6. Cut several slits in the top crust to allow steam to escape. Brush the top crust with the beaten egg for a golden finish.
7. Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
8. Allow the pie to cool for at least 2 hours before slicing and serving.