Description
A classic boysenberry pie with a flaky golden crust and a juicy, tart-sweet berry filling that bursts with flavor.
Ingredients
Scale
- 4 cups fresh or frozen boysenberries
- 1 cup granulated sugar
- 3 tbsp cornstarch
- 1 tbsp lemon juice
- 1/4 tsp salt
- 1 tbsp unsalted butter, cut into small pieces
- 1 package (2 sheets) refrigerated pie crust or homemade double crust
- 1 egg, lightly beaten (for egg wash)
- 1 tbsp coarse sugar for topping (optional)
Instructions
- 1. Preheat the oven to 400°F (200°C). Place a baking sheet on the middle rack to catch any drips.
- 2. In a large bowl, combine boysenberries, sugar, cornstarch, lemon juice, and salt. Gently toss until the berries are evenly coated.
- 3. Roll out one pie crust and fit it into a 9-inch pie dish. Trim any excess dough around the edges.
- 4. Pour the berry filling into the crust and dot the top with small pieces of butter.
- 5. Roll out the second crust and place it over the filling. Trim, fold, and crimp the edges to seal. Cut 3–4 slits in the top to vent steam.
- 6. Brush the top crust with beaten egg and sprinkle with coarse sugar if desired.
- 7. Bake for 20 minutes, then reduce the oven temperature to 375°F (190°C) and bake for an additional 30–35 minutes, or until the crust is golden brown and the filling is bubbling.
- 8. Cool on a wire rack for at least 2 hours before slicing to allow the filling to set.
Notes
- If using frozen boysenberries, thaw and drain them before mixing with the other filling ingredients.
- For a glossy finish, brush the top crust with a mixture of egg yolk and 1 tablespoon of milk.
- Serve with vanilla ice cream or lightly whipped cream for a perfect finish.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 40mg
Keywords: boysenberry, pie, fruit dessert, homemade pie