Tickled purple…

Upon moving to the Pacific Northwest I discovered many a food I didn’t know existed. Geoduck being one, but they can keep those. Types of apples I had never seen. Types of cherries I had never seen. And types of berries I had never seen. The first time I went over to a friends house for dinner she asked if I was allergic to marionberries. I had no idea if I was(luckily I had meds to take just in case). When she told me they were a type of blackberry(I’m not allergic to those), I threw caution to the wind and ate it. It was good. A little tart, but I must say that every marionberry baked good I have had has been on the tart side, so I am guessing that is the way they get made. I being more a fan of sweet than tart made sure to add lots of sugar to my galette.
Speaking of allergies, were were to make Double Crusted Blueberry Pie. Being that I am allergic to blueberries(well, the raw ones) I steered clear of those. And since I am anti making pie crust I just went  with the free form. I also added a little graham flour to the pie crust to give it a more wholesome flavor. I liked it. If you are craving blueberries or you just can’t get marionberries where you are from then head on over to South in Your Mouth to get the real recipe and check out the other TWD bakers.

Marionberry Galette

3 pints (6 cups) fresh marionberries
1 cup sugar
1/3 cup brown sugar
2 Tablespoon cornstarch
1/4 teaspoon nutmeg
2 Tablespoon lemon juice

Gently toss berries with sugars, cornstarch, nutmeg and lemon juice.
1 cup all-purpose flour
1/2 cup graham flour
1 tablespoon granulated sugar
1/4 teaspoon salt
1/2 cup (1/4 lb.) plus 2 tablespoons cold butter
1 large egg yolk, lightly beaten

In a food processor or large bowl, combine flours, granulated sugar, and salt. Cut ½  cup butter into pieces and add to flour mixture; pulse motor, cut in with a pastry blender, or rub in with your fingers until mixture resembles coarse meal. With motor running (or stirring with a fork after each addition), add egg yolk and 3 to 4 tablespoons cold water, 1 tablespoon at a time; process or stir just until mixture comes together in a ball. Form dough into a flat disk, wrap in plastic wrap, and chill until firm but still pliable, about 1 hour.
Unwrap dough. On a lightly floured surface, with a lightly floured rolling pin, roll into a round about 15 inches in diameter. Line a 12- by 15-inch baking sheet with cooking parchment (or butter the sheet well) and carefully transfer dough round to sheet (edges will hang over sheet).
Pour marionberry mixture onto center of pastry, mounding wedges in a circle about 8 inches wide and 2 inches high. Gently fold edges of dough over berries, pleating as you go, leaving an opening about 4 inches wide in the center. Brush pastry all over with beaten egg.
Bake in 375° oven 40 to 45 minutes(if you are making smaller ones then 30-35 minutes) . Transfer galette (with parchment, if using) to a wire rack to cool. Transfer to a large plate, gently pulling parchment from under galette.

Adapted from Sunset Magazine, September 2003


  1. Marionberries, eh?? Never heard of ‘em, for sure; but they look PHENOMENAL is your galette – yum!!

  2. I miss marionberries. And your galette is *gorgeous*.

  3. Do you think, maybe, that the Northwesterners are just making a bunch of foods up – just to fool with newbies? Nah, probably not… but it’s possible! Regardless – your galette has great color to it! Looks delicious!

  4. I’d be so happy with a Galette!! And filled with marionberries . . . that would be divine!!

  5. Sound so excellent! I am missing all the summer fruits here since we are deep in winter, but things will be better soon i hope! :)

  6. Looks delicious!

  7. that galette is perfect – not a big fan of blackberry, so probably not into marionberry either – though it makes for a gorgeous pie!

  8. Oh, boy! the gallette looks delicious… love the stuff you bake inspired on the TWD recipe! Thanks for sharing :)

  9. Ha, my friend who lived in Washington harvested geoducks for a little while. I love marionberries and I love your galettes.

  10. My husband’s family is in Montana and they also have types of berries I have never seen before. I love huckleberry season because we get jams in the mail then! This galette looks divine peabody!

  11. That looks so good, especially with the juices running over the edge. I have only had marionberry jam, but it was soo good. I bet this was delicious!

  12. Graham flour sounds like a fun addition. Love the freeform!

  13. There must be something in the air tonight… berry recipes are everywhere! And yours look mighty tasty :)

  14. I’ve never heard of marionberries either. The galettes are adorable, though!

  15. We never see marionberries around here, but later in summer the most luscious blackberries come into the farmers’ markets. I love freeform galettes, too.

  16. that looks great. I love how the berries hold their shape

  17. marionberries? never heard of them. i love olala (sp?) berries! i love your galette – i don’t care for double crusts

  18. Mmm, I miss the northwest. There’s a little coffee shop in the college town I lived in that makes these amazing marionberry scones….

    And this is the week of the galette, apparetnly. Yours looks beautiful. Love the idea of the edging.

  19. Oooh, I do love Marionberries. And galettes. Looks like a little piece of heaven!

  20. Super pretty! I like the free form too – but I’m with you on the sweetening up of most berries. Beautiful job as always!

  21. I’ve never tried marionberries, although I have heard of them. The huckleberry is pretty big in this state. Free form is always lovely and very rustic.

  22. Fortunately, I am not allergic to blueberries, so I made the pie. (Loved it!) I’ve heard of marionberries before, but sadly, have never tried them. They look really beautful in that galette, though.

    I’m so jealous of you people in the Pacific Northwest. You have the most wonderful abundance of fabulous fresh foods! I’ve been trying to talk my husband into relocating out there. He said he’d consider it if it didn’t rain so darn much.

  23. freeform gallets are so pretty anyway! i bet they were great!

  24. I’ve never heard of Marionberries, but we don’t really grow berries much in Arizona! Either way, that is a beautiful dessert and I love the juice running over the side of the last picture… yum!

  25. I am pro berries…all no exception. Gosh it would suck becoming allergic after such a statement! All thois juices running down make me hungry!

  26. YUM!!! Totally stunning!! I’m so excited to be heading to Portland this month, I want some of those berries!!

  27. I love the sound of marionberries…sounds so romantic :) Or is that just me being berry-deprived? You galette looks lovely and I’m sure delicious!

  28. Are marionberries and boysenberries the same? Your galette looks scrumptious.

  29. The Pacific Northwest is most certainly full of strange and wonderful things! Your galette looks wonderfully tasty and I love your photo of the marionberry juice oozing over the edge of the crust. Yum!

  30. Marionberries I’ve heard of, it’s the huckleberry that’s new for me – although I’d assume you’d be allergic to those too!

  31. I heard that marionberries are only grown in the Willamette Valley. Do you know if it’s still true? Gorgeous galette!

  32. I never heard of marionberries until now. Your galette looks delicious. I am also alergic to raw fruit, but I have been spared from being alergic to berries!

  33. Mmmmmm…… Look so good!

  34. never had me a marionberry but that galette looks terrific! love the crimped edges!

  35. I was so hoping I would get to try these fabled marionberries when I was in Portland, but alas, I didn’t see any. I still have never tried them but these pastries still sound delicious!

  36. That’s a new berry on me! Dessert looks lovely.

  37. I love berries of every kind and the galette looks absolutely sensational. Lucky you!

  38. Those do look like blackberries. I love the free form of the pies, they look rustic and say, “Eat me!”

  39. I don’t think we have these here. But by the look of you pie, I’d love to try them!

  40. I remember Marionberries when I lived in Oregon. My Grandfather knew where they were hiding down a country fire road! Yummy.

  41. I’ve also never heard of Marionberries although blackberries are pretty plentiful here. That picture is incredible – kudos – who wouldn’t want to eat something that looks so incredible

  42. Those are positively gorgeous berries! so far thsi year the berries have been really good. Guess they love the heat…somebody’s gotta.

  43. I love marionberries. The tartness makes them unique. :)

    The next time you go back down to Oregon you must go to the coast and go to Mo’s and have their marionberry cobbler. http://www.moschowder.com/

    The closest one to us is probably the one at Cannon Beach, but my favorite is the one in Florence.

  44. I wish I could say that I’ve ever had a marionberry, but as I’ve never visited the West Coast, I haven’t had the pleasure. Whatever the case, your mini galettes look certainly look scrumptious!

  45. Hmmmm… marionberries. I wonder where I can get some. The closeups are droolworthy. Wow.

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