Boysenberry Pie

Homemade boysenberry pie recipe with fresh off-the-vine boysenberries, a cross between blackberries, loganberries, and raspberries.

Jump to Recipe
Photography Credit: Elise Bauer

Come late May and early June, my mother’s boysenberry vine comes alive with fruit. Boysenberries look like blackberries, but are actually a cross between blackberries, loganberries, and raspberries. As such they fruit much earlier in the season than blackberries, and they are more delicate in touch and taste. As a vine to cultivate, they aren’t nearly as thorny as blackberries and neither are they as invasive of a plant. I used to grow blackberries in San Francisco and it was a constant struggle to keep them from taking over the yard. (Trivia fact: the hybrid boysenberries were popularized by Walter Knott of Knott’s Berry Farm.)

This berry pie recipe is easy to put together. The tricks are to let the whole berries macerate in sugar first, and to use instant tapioca as a thickener. You can use corn starch instead of the instant tapioca, but we found that it is harder to gauge the correct amount and tapioca has a nice consistency that works well with berries.

Boysenberry Pie Recipe

Print

Ingredients

boysenberry-pie-6.jpg

  • 1 pie dough recipe for top and bottom crust
  • 5 cups boysenberries (can substitute blackberries or marionberries), rinsed, picked clean, lightly patted dry (if you use frozen berries, first defrost them and then drain them of excess moisture)
  • 1/2 cup to 3/4 cup sugar (depending on how sweet you want your pie)
  • 1 teaspoon lemon juice
  • Pinch nutmeg
  • 3 Tbsp quick cooking instant tapioca (you can find it in the baking aisle of your supermarket)
  • 1 egg, lightly beaten, for egg wash

Method

1 Put berries, sugar, lemon juice, nutmeg, and quick tapioca in a large bowl. Gently fold so that the berries are all coated with some sugar. Let sit for 30 minutes.

2 Preheat oven to 400°F. Roll out one ball of pie dough on a lightly floured surface to 12-inch diameter. Line the bottom of a 9-inch pie pan with the dough. Chill in refrigerator while you roll out the bottom crust.

3 Roll out second ball of pie dough. If you plan to do a lattice top, as pictured, prepare the dough strips as described in How to Make a Lattice Top for a Pie Crust.

boysenberry-pie-1.jpgboysenberry-pie-2.jpg
boysenberry-pie-3.jpgboysenberry-pie-4.jpg

4 Scoop berry mixture into dough-lined pie dish. If you would like your pie to have a lattice top, weave strips of pie dough over the top of the fruit-filled pie dish. If you would like your pie to have a solid top, place the second rolled-out pie dough crust on top of the pie. Press ends of strips into the rim of the bottom crust. Trim the edges to 1/2-inch. Fold the edges back over themselves and crimp to seal. If you are using a solid top crust, score the top to create air vents.

Gently brush the top with beaten egg.

5 Place pie on middle rack of the oven, on a baking sheet to catch any juices that might bubble over. Bake at 400°F for 30 minutes. Place a sheet of aluminum foil over the pie to protect the edges and tops from getting burnt. Reduce the heat to 350°F and bake for an additional 30 minutes, until crust is browned and filling is bubbly.

boysenberry-pie-5.jpg

Remove from oven and place on a wire rack. Cool completely before serving (or the filling will be runny).

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Boysenberry Pie on Simply Recipes. Thank you!

Print

If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

boysenberry-pie-b.jpg

Showing 4 of 15 Comments

  • Katie

    Boysenberry pie is a family classic for me, it brings back memories of my grandma’s pie. I tried this recipe for my very first pie ever and my whole family loved it! Boysenberry pie is now the family’s favorite dessert. Thank you for the recipe I have used it about a dozen times in the past year!

    P.s. I have used cornstarch as well as tapioca flour with great results, and I have also substituted lime for lemon when I don’t have it on hand.

  • Mary

    This looks wonderful. Berry pies are delicious, but they tend to be so expensive in the grocery store that I never want to buy enough for a pie. I love the idea of growing them though. How difficult are they to keep happy (other than making sure they don’t take over the yard)?

    Once a year, after the season has ended, they need to be severely cut back, which can be somewhat of a task. But my mom seems to manage. In the spring they should be mulched and fertilized. ~Elise

  • Whitney

    Can you make fruit pies with frozen berries? It seems like if you are going to mascerate them anyway they would get to the consistency of thawed. Or perhaps cooking while still frozen? Obviously I have no experience with this.

    Yes you can make pies with frozen berries. Defrost them first and let the excess moisture drain off, before adding the sugar. ~Elise

  • subharati

    I don’t think I can make a pie crust by myself, therefore I am wondering whether you have any suugestions for a good brand of pre- prepared pie crust? I really want to make one but its the crust that makes me loose all enthusiasm.

    Trader Joe’s has a decent frozen crust that comes folded, in a box. ~Elise

  • Lyndsay

    When I have attempted to make berry pies in the past, my bottom crust is soggy. Is there any methods to consider so that the bottom crust cooks and doesn’t just turn to mush?! I love your site – keep the deliciousness coming, Elise!

View More Comments / Leave a Comment
Boysenberry Pie