Marionberry and Rosemary Pie

Marionberry and rosemary come together beautifully in this recipe from Lisa Odegard’s Cast Iron Desserts. Written specifically for our 12” Skillet, it uses our cookware’s legendary temperature-holding capability and our trademarked octagonal design to deliver a pie that looks great and tastes even better.

Marionberry and Rosemary Pie


Pie Crust
  • 2 3/4 cup flour
  • 1/4 cup sugar
  • 1 1/2 tsp kosher salt
  • 3/4 tsp fresh rosemary, minced (do not use dried)
  • 1/2 tsp cinnamon
  • 1 1/2 cup very cold unsalted butter, medium dice
  • 1 tsp vanilla
  • 6-7 Tbsp of vodka from the freezer or very cold water shaken with ice
  • 4 pounds fresh or frozen marionberries
  • 1 1/4 cup sugar
  • 1/3 cup lingonberry jam
  • 3/4 cup tapioca starch (AKA tapioca flour)
  • 3/4 tsp cinnamon
  • 1/2 tsp fresh rosemary, minced
In a large bowl, toss the marionberries and tapioca starch, coating all the berries. Set aside.

In a small bowl, add sugar, cinnamon and rosemary together. Set Aside.


Pie Crust
  1. Place flour, sugar, salt, rosemary & cinnamon into a medium bowl, stir to fully combine.
  2. Add butter and flour mixture to a 12-14 cup food processor, alternating between the two so the mixture comes together quickly.
  3. Pulse food processor until the flour and butter are combined.
  4. Slowly add vanilla, and vodka (or water) to the food processor a tablespoon at a time until mixture comes together.
  5. Form dough into a disc with your hands. Wrap dough in cellophane and place into the refrigerator for 1 hour.
  1. Heavily butter a cold cast iron pan. Take dough out of the fridge and cut off a ¼ of the dough for crust top cutouts. Roll the rest of the dough out on a floured work surface. I used a Finex 12” cast iron skillet. It is a deep pan so I rolled the crust out in a 15” circle.
  2. Place the dough circle into the skillet and press in. Cut off any excess that hangs over the pan. Place the dough lined skillet in the fridge for 30 min. Preheat oven at 415F and place rack on bottom rung.
  3. Roll out the last ¼ of dough and cut out desired shapes. I used a heart cookie cutter but you do not have to. Chill shapes for 20 min. 4. Once all the dough is chilled, pull the cold skillet out of the fridge.
  4. Pour cinnamon mixture over the marionberry mixture & toss, then add lingonberry jam and mix everything until combined. Pour berry mixture into dough lined cast iron pan. Place sheet pan underneath skillet and bake at 415F for 10 min, then turn down oven to 400F. Bake for 45-60 min. Filling should barely move in the center. Let cool until room temp or cool in fridge overnight for a really firm pie filling.
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