Marionberry Pie With Shortbread Crust

• Shortbread Crust
• 2 1/2 cups flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 5-6 tablespoons ice water (give or take)
• 1 egg, beaten
• 1 tablespoon coarse sugar (optional)
• Filling
• 7 cups marionberries or blackberries (can use frozen, but thaw a bit and keep the juices); about 1 1/2 pounds
• 1 1/2 cups sugar
• 1/3 cup cornstarch
• 1/2 teaspoon ground ginger

1. For Crusts: Combine flour, sugar, and salt in a large bowl. Cut in butter till mixture is sandy. Add water by the tablespoon, stirring with a fork after each addition. Do not add too much water or let the dough become too wet. Form dough into two discs, wrap, and refrigerate for at least an hour.
2. Meanwhile, prep the filling. Combine the sugar, cornstarch, and ground ginger, then toss with the berries.
3. To assemble: roll one disc to an 11" round. Lay in the bottom of a 9" pie pan and crimp the edges. Pour filling over. Roll the other pastry disc to a 13" round. Using 21/2 - 3" cookie cutters, cut out shapes and lay them over the filling, slightly overlapping the pieces.
4. Brush top with heavy cream or an egg wash and sprinkle with coarse sugar. Place pie on rimmed baking sheet and bake 45 minutes to an hour or till pie is golden and bubbly. Let cool well before cutting.

shortbread crust, flour, sugar, salt, water, egg, coarse sugar, filling, marionberries, sugar, cornstarch, ground ginger

Taken from food52.com/recipes/29913-marionberry-pie-with-shortbread-crust (may not work)