Boysenberry Pie

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.

Boysenberry Pie Boysenberry Pie
This boysenberry pie boasts a thick, jammy filling.
Yield: serves 8


  • Flour, for dusting
  • 1 recipe Buttery Pie Dough
  • 6 cups boysenberries
  • 34 cup sugar, plus 1 tbsp. for sprinkling
  • 3 tbsp. cornstarch
  • 2 tsp. ground cinnamon
  • 1 tsp. grated lemon zest
  • 14 tsp. kosher salt
  • 1 egg, lightly beaten with 1 tbsp. water


  1. 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.
  2. Heat oven to 400°. Combine 1 cup berries, 34 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.