Marionberry Pie Holes

Total Time:
3 hr
30 min
Inactive Prep:
2 hr
30 min
1 dozen muffin-size pie holes


  • 1 pound unbleached all-purpose flour
  • 1 heaping teaspoon salt
  • 9 ounces unsalted butter, cubed and chilled
  • 1/2 cup ice cold water
    • 1 cup unbleached all-purpose flour
    • 1/2 cup brown sugar
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 1 stick (1/2 cup) butter, melted
      • 1 cup sugar
      • 1/4 cup unbleached all-purpose flour
      • 2 tablespoons cornstarch
      • 1 teaspoon salt
      • 2 cups fresh marionberries
      • Egg wash, for assembling


      For the dough: In a large bowl or mixer, combine the flour and salt. Add the butter and chop until pea-size pieces form. Add the COLD water and mix just until the dough comes together, being careful not to overwork. Wrap and chill for at least 1 hour.

      Roll out the dough to about 1/4-inch thick. Cut and form the dough to a standard muffin tin (or desired baking dish). Place in the freezer until hard, about 1 hour.

      For the topping: Mix together the flour, brown sugar, cinnamon and salt in a bowl. Add the melted butter and mix until incorporated. Chill until mostly hard, about 1 hour.

      For the filling: Mix together the sugar, flour, cornstarch and salt. Add the marionberries.

      To assemble: Preheat the oven to 350 degrees F. Brush the frozen dough with egg wash. Fill with the marionberry filling. Lightly top the pies with the crumb topping. Bake until the topping is golden and the filling bubbling, about 30 minutes. ENJOY!

      This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.