5 ½ cups fresh or frozen, whole marionberries, no sugar added
1 cup sugar
¼ cup corn starch
1 teaspoon cinnamon
2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening
4 teaspoons ice water
1. Mix all the pie filling ingredients together in a bowl. Sift together the flour and salt. Using a pastry cutter or two knives, blend the shortening and flour together until mixture is crumbly. Stir in cold water, adding just enough for the dough to hold together so it forms a smooth ball. Preheat oven to 425°.
2. Refrigerate the dough for one hour for easier handling. Divide the dough and roll out on a lightly floured board to make crust for a (9-inch) two-crust pie or two (9-inch) crusts.
3. Roll the dough about 2 inches larger than the diameter of the pan. Drape the crust over the rolling pin and ease it into the pan, fitting it against the bottom and sides. The crust should overlap the edge of the pan, about one-halfinch.
4. Turn the crust under and shape the edge, using your fingers to create a fluted or pleated edge.
5. Fill the dough-lined pie pan with berries. Combine the sugar, cornstarch and cinnamon in a small bowl. Pour the cornstarch mixture over the top of the berries. Roll out the other piece of dough and place on top of the pie for the top crust. Pinch together the edges of the bottom crust and top crust around the pie. Cut vents in the top of the pie. Place it in the oven and bake for 20 minutes and then reduce the oven temperature to 350° and continue baking for about 30-35 minutes, or until the pastry is golden brown.