Homemade boysenberry pie recipe with fresh off-the-vine boysenberries, a cross between blackberries, loganberries, and raspberries.
- 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
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.
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.
Remove from oven and place on a wire rack. Cool completely before serving (or the filling will be runny).