Boysenberry Pie
Homemade boysenberry pie recipe with fresh off-the-vine boysenberries, a cross between blackberries, loganberries, and raspberries.
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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.)
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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 cornstarch 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.
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Boysenberry Pie
Ingredients
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1 pie dough recipe for top and bottom crust
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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)
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1/2 to 3/4 cup sugar (depending on how sweet you want your pie)
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1 teaspoon lemon juice
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Pinch nutmeg
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3 tablespoons quick-cooking instant tapioca (you can find it in the baking aisle of your supermarket)
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1 egg, lightly beaten, for egg wash
Method
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Toss berries with sugar, lemon juice, nutmeg, and quick tapioca:
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.
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Roll out bottom crust:
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 top crust.
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Roll out top crust:
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.
Elise Bauer -
Scoop berry mixture into pie crust, top with top crust or make a lattice top:
Scoop berry mixture into dough-lined pie dish.
Elise Bauer 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.
Elise Bauer Elise Bauer 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.
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Bake:
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.
Elise Bauer Remove from oven and place on a wire rack. Cool completely before serving (or the filling will be runny).
Nutrition Facts (per serving) | |
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454 | Calories |
19g | Fat |
68g | Carbs |
5g | Protein |
Nutrition Facts | |
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Servings: 8 | |
Amount per serving | |
Calories | 454 |
% Daily Value* | |
Total Fat 19g | 24% |
Saturated Fat 6g | 32% |
Cholesterol 18mg | 6% |
Sodium 305mg | 13% |
Total Carbohydrate 68g | 25% |
Dietary Fiber 6g | 22% |
Total Sugars 26g | |
Protein 5g | |
Vitamin C 3mg | 13% |
Calcium 37mg | 3% |
Iron 2mg | 12% |
Potassium 187mg | 4% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |