Boysenberry Pie

Boysenberry Pie

Boysenberry Pie

Blackberries or raspberries can be substituted for boysenberries in the filling for this jammy pie.James Roper

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

Ingredients

  • 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

Instructions

  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.