Directions

1. Preheat oven to 375F (190C).
2. In a large bowl, combine marionberries, sugar, cornstarch, lemon juice, and cinnamon; mix gently.
3. Roll out half the pie crust and fit into a 9-inch pie pan.
4. Pour berry filling into the crust and dot with butter pieces.
5. Roll out remaining crust and cut into strips for lattice or cover with whole crust with slits for venting.
6. Apply egg wash to crust edges and top.
7. Sprinkle coarse sugar if desired.
8. Bake for 45-50 minutes until bubbling and crust is golden.
9. Cool at least 2 hours before serving to set filling.