Boysenberry Pie Recipes

BOYSENBERRY PIE

Steps:

• Preheat oven to 425 degrees.
• In a large bowl, gently mix together the boysenberries, sugar, all purpose flour and cinnamon. Pour the fruit mixture into a pastry lined pie pan. Cut the butter into small pieces; dot the top of the fruit with the butter.
• Top the pie with the second crust; completely seal and flute the edges to make the crust. Make a slight cut with a knife in the middle of the top crust to vent the pie. If you wish to have a shiny/sugary top crust, brush the top crust with a tiny bit of milk (using a pastry brush), then sprinkle with granulated sugar).
• Bake for approximately 40-45 minutes, or until the juices are bubbly in the center and the crust is golden brown.

KNOTT'S BERRY FARM BOYSENBERRY PIE

Steps:

• In a saucepan, combine water, sugar, salt, corn syrup and lemon juice. Bring to a boil.
• Combine cornstarch and water. Blend thoroughly.Add frozen boysenberries.
• Pour both mixtures into unbaked 9 inch pie crust. Cover with second top crust and seal well around the edges. Make several slashes in the top to release steam.
• Bake in a preheated 400 degree F oven for 40 minutes until top is golden brown. Cool on a rack.

BOYSENBERRY PIE

Steps:

• Make the crust: Combine the flour, granulated sugar and salt in a food processor; pulse to combine. Add the shortening and pulse a few times until the mixture looks like coarse meal. Add the butter and pulse a few times until pea-size pieces form. Pulse in the vinegar, then pulse in the ice water until the dough starts to come together but is still clumpy (you do not want it to form a ball). Divide the dough in half and form into 2 disks. Wrap each disk in plastic wrap and refrigerate at least 1 hour or overnight.
• On a lightly floured surface, roll out each disk of dough into a very thin 12-inch round (you can also roll the dough between 2 sheets of lightly floured parchment paper). If the dough is too soft, return to the refrigerator for about 20 minutes. Press 1 round of dough into a 9-inch pie plate. Trim the excess dough, leaving a 1/2-inch overhang.
• Make the filling: Combine the boysenberries and liquid, the granulated sugar, cornstarch and salt in a large bowl. Stir until well combined.
• Pour the berry filling into the prepared pie crust. Place the second round of dough over the pie and trim the excess to match the bottom layer. Fold the overhanging dough under itself and crimp as desired. Cut a few slits in the top crust. Refrigerate at least 1 hour before baking.
• Put a baking sheet on the middle oven rack and preheat to 425 degrees F. Brush the pie with heavy cream and sprinkle with coarse sugar. Put the pie on the hot baking sheet and reduce the oven temperature to 375 degrees F. Bake until the crust is deep golden brown and the filling is bubbling, 60 to 75 minutes. Transfer the pie to a rack and let cool at least 4 hours before slicing.

BOYSENBERRY SOUR CREAM PIE

Steps:

• Prepare pie crust for baking and fit into 9" pie plate.
• Refrigerate while making filling.
• Mix together dry ingredients until well-blended.
• Stir in sour cream.
• Spread about 3 T of mixture in bottom of unbaked crust.
• Spread washed berries over bottom of pie crust to cover.
• Pour remaining mixture over berries.
• Sprinkle with nutmeg.
• Bake at 350 fro 30-40 minutes.

NORTHWEST MARIONBERRY PIE

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Mix marionberries, 3/4 cup sugar, flour, and lemon juice together in a large bowl until well-combined.
• Fit the bottom of a 9-inch pie plate with 1 pie crust. Pour in marionberry mixture. Cover with second crust; crimp edges to seal. Brush pie lightly with water. Sprinkle 2 teaspoons sugar on top. Cut four to eight 1-inch slits in the top crust with a knife.
• Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until crust is golden, 45 to 50 minutes more. Let cool completely before serving, about 1 hour.