Blueberry Marionberry Pie with Flaky Premade Crust

1.Preheat your oven to 375°F (190°C).

2.In a large mixing bowl, gently combine the marionberries and blueberries with granulated sugar, cornstarch, lemon juice, ground cinnamon, and salt. Toss until the berries are evenly coated and the mixture thickens slightly.

3.Place one premade pie crust into a 9-inch pie dish, gently pressing it into the bottom and sides without stretching.

4.Pour the berry filling evenly into the prepared bottom crust, spreading it out gently to distribute.

5.Dot the filling with small pieces of unsalted butter to add richness and enhance flavor.

6.Cover the pie with the second premade pie crust. You can either place it whole for a classic top or cut into strips for a lattice design. If using a whole top crust, cut several small slits in the center to allow steam to escape during baking.

7.Trim any excess dough from the edges and crimp the edges together to seal the pie securely.

8.Brush the top crust with the beaten egg to achieve a golden, glossy finish. If desired, sprinkle coarse sugar on top for added texture and sweetness.

9.Place the pie on the middle rack of the preheated oven and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.

10.About halfway through baking (around 25 minutes), check the pie. If the edges are browning too quickly, cover them with foil to prevent burning while the rest of the pie finishes baking.

11.Once baked, remove the pie from the oven and let it cool on a wire rack for at least 2 hours. This resting time allows the filling to set for cleaner slices.

12.Serve the pie slightly warm or at room temperature, optionally with a scoop of vanilla ice cream or whipped cream for an elegant touch.