Name: Boysenberry Pie
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Boysenberry Pie

1. 1 pie dough recipe for top and bottom crust -

2. 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) -

3. 1/2 cup to 3/4 cup sugar (depending on how sweet you want your pie) -

4. 1 teaspoon lemon juice -

5. Pinch nutmeg -

6. 3 Tbsp quick cooking instant tapioca (you can find it in the baking aisle of your supermarket) -

7. 1 egg, lightly beaten, for egg wash -

How to cook deliciously - Boysenberry Pie

1. Stage

Preheat the oven to 400°F.

2. Stage

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

3. Stage

Roll out the bottom crust: Roll out one disk 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.

4. Stage

Roll out the top crust: Roll out the second disk of pie dough.

5. Stage

Assemble the pie: Scoop the berry mixture into the dough-lined 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 the ends of the strips into the rim of the bottom crust. OR If you would like your pie to have a lattice top, as pictured, weave strips of pie dough over the top of the fruit-filled pie dish. 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.

6. Stage

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 and reduce the heat to 350°F and bake for an additional 30 minutes, until crust is browned and filling is bubbly. Remove from the oven and place on a wire rack. Cool completely before serving (or the filling will be runny). Did you love the recipe? Give us some stars and leave a comment below!