Blackberries or raspberries can be substituted for boysenberries in the filling for this jammy pie. This recipe first appeared in our August/September 2013 Heartland issue with the story Big Pie Country.
- Flour, for dusting
- 1 recipe Buttery Pie Dough
- 6 cups boysenberries
- 3⁄4 cup sugar, plus 1 tbsp. for sprinkling
- 3 tbsp. cornstarch
- 2 tsp. ground cinnamon
- 1 tsp. grated lemon zest
- 1⁄4 tsp. kosher salt
- 1 egg, lightly beaten with 1 tbsp. water
- On a lightly floured surface, roll 1 disk of dough into a 12″ round. Fit into a 9″ pie plate. Trim edges, leaving 1″ dough overhanging edge of plate; chill 30 minutes.
- Heat oven to 400°. Combine 1 cup berries, 3⁄4 cup sugar, cornstarch, cinnamon, zest, and salt in a bowl; mash and mix together. Stir in remaining berries; pour over dough. Roll remaining disk of dough into a 12″ round and place over top of pie. Pinch top and bottom edges together and fold under; using the tines of a fork, press edges to seal. Brush with egg mixture; sprinkle with 1 tbsp. sugar. Cut several 1″-long slits in top of pie. Bake until crust is golden brown and filling is bubbling, about 1 hour. Let cool completely before serving.