This boysenberry pie recipe takes one of summer’s most underrated berries and turns it into a deep purple, sweet tart dessert that disappears fast at every gathering.
Boysenberries taste like a cross between blackberries and raspberries, with more juice and a jammier finish once baked.
I grew up thinking blackberry pie was the only berry pie worth making, until a neighbor handed me a container of boysenberries from her backyard vines.
One bite of her pie changed my mind completely, and I have been making my own version every summer since.
This is a classic double crust pie with a flaky, buttery crust and a thick, jammy filling that holds its shape when sliced.
It works just as well with fresh berries in July as it does with frozen ones in the middle of winter, so you never really have to wait for boysenberry season to enjoy it.
If you love berry pies as much as I do, this one sits right alongside my Black Raspberry Pie Recipe as a summer favorite in my kitchen.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 30 minutes |
| Cook Time | 55 minutes |
| Total Time | 1 hour 25 minutes |
| Servings | 8 slices |
| Difficulty Level | Intermediate |
Why You’ll Love This Boysenberry Pie Recipe
Boysenberries have a flavor that’s hard to find anywhere else, deep, wine like, and slightly tart in a way that keeps this pie from tasting one note sweet.
Once that filling bakes down and thickens, it turns almost jammy, which means clean slices instead of a soupy mess on the plate.
The crust is the other half of the equation, and this one bakes up flaky and golden every time.
Between the filling and the crust, this pie earns its spot at every summer cookout, potluck, and holiday table I bring it to.
- Deep, complex berry flavor that’s more interesting than a standard blackberry or raspberry pie
- A thick, jammy filling that slices cleanly instead of running all over the plate
- Works with fresh or frozen boysenberries, so you can make it any time of year
- A flaky, buttery double crust that bakes up golden brown every single time
- Freezes beautifully, so you can make it ahead for a holiday or gathering
Another favorite: Raspberry Pie Recipe
Ingredients
Most of this ingredient list is pantry basics, with the boysenberries doing all the heavy lifting on flavor.
If you can’t find fresh ones at your farmers market, frozen boysenberries work just as well and are available online year round.
- 2 disks pie dough, homemade or store bought (enough for a double crust 9 inch pie)
- 6 cups fresh or frozen boysenberries, thawed and drained if frozen
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 tablespoons unsalted butter, cut into small pieces
- 1 large egg, beaten, for the egg wash
- 1 tablespoon water or milk, for the egg wash
- 2 tablespoons turbinado sugar, for topping
Read Also: Blueberry Pie Recipe
Kitchen Equipment Needed
Nothing on this list is complicated, but a few good tools make the crust building process much less stressful.
I make my crust from scratch using my Pie Dough Recipe, though a good store-bought crust works fine in a pinch.
- 9 inch pie dish
- Large mixing bowl
- Pastry blender or food processor
- Rolling pin
- Pastry brush
- Lattice pie crust cutter or sharp knife
- Pie crust shield
- Baking sheet, to catch drips
- Wire cooling rack
Recommended Products for This Recipe
These are a few products I keep reaching for whenever I make a berry pie, based on years of trial and error in my own kitchen.
None of them are required, but they make the whole process a lot smoother.
1. Frozen Wild Boysenberries
When fresh boysenberries aren’t in season, a good bag of frozen wild boysenberries is the next best thing.
They’re picked and frozen at peak ripeness, so the flavor is often better than out of season “fresh” berries at the grocery store.
2. Emile Henry Ceramic Pie Dish
Ceramic holds and distributes heat more evenly than thin metal, which means fewer soggy bottoms and a more consistently browned crust.
It also goes straight from the oven to the table, which I appreciate for anything I’m bringing to a potluck.
3. OXO Good Grips Pastry Blender
Cutting cold butter into flour by hand is fine, but a sturdy pastry blender gets the job done faster and keeps the butter colder, which is the real secret to a flaky crust.
This one has thick, sharp blades that cut through butter without bending.
4. Adjustable Pie Crust Shield
Boysenberry pie bakes for close to an hour, which is plenty of time for exposed crust edges to go from golden to burnt.
An adjustable shield fits pies of different sizes and saves you from having to fuss with strips of foil halfway through baking.
You might also enjoy: Flaky Pie Crust Recipe
Step-by-Step Instructions: How to Make Boysenberry Pie
1. Prepare the Pie Crust
- If making your crust from scratch, prepare the dough according to your recipe and divide it into two equal disks.
- Wrap each disk tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 days, before rolling.
- Once chilled, roll out the first disk on a lightly floured surface into a circle about 12 inches wide.
- Gently transfer the dough to your 9 inch pie dish, pressing it into the bottom and up the sides without stretching it.
- Trim any excess dough hanging more than an inch over the edge and return the dish to the refrigerator while you make the filling.
2. Make the Boysenberry Filling
- In a large mixing bowl, gently combine the boysenberries, granulated sugar, cornstarch, lemon juice, lemon zest, cinnamon, and salt.
- Toss everything together carefully with a spatula, trying not to crush the berries too much as you mix.
- Let the mixture sit for about 10 minutes so the sugar and cornstarch can start pulling juice from the berries.
- Give it one more gentle stir before pouring it into the chilled pie crust.
- Scatter the small pieces of butter evenly over the top of the filling.
3. Roll Out the Top Crust
- On a lightly floured surface, roll the second disk of dough into a circle about 12 inches wide.
- For a lattice top, use a sharp knife or a lattice pie crust cutter to slice the dough into even strips, about 1 inch wide.
- If you prefer a solid top crust instead, simply keep the dough whole and cut a few small vents in the center once it’s in place.
- Lay the strips over the filling in a woven pattern, alternating over and under, then trim the overhang to about an inch past the rim.
4. Seal and Crimp the Edges
- Fold the bottom crust’s overhang up and over the ends of the lattice strips, pressing gently to seal the two layers together.
- Crimp the edge using your fingers or the tines of a fork, working your way around the entire pie.
- Place the assembled pie in the refrigerator or freezer for 15 to 20 minutes to firm the dough back up before it goes in the oven.
5. Add the Egg Wash and Bake
- Preheat your oven to 425 degrees Fahrenheit while the pie chills.
- Whisk together the egg and water or milk, then brush this egg wash evenly over the top crust and edges.
- Sprinkle the turbinado sugar over the top for a bit of crunch and shine.
- Place the pie on a baking sheet and bake at 425 degrees Fahrenheit for 20 minutes.
- Add a pie crust shield or loosely tent the edges with foil, then lower the oven temperature to 375 degrees Fahrenheit and continue baking for 30 to 35 minutes.
- The pie is done when the crust is deep golden brown and the filling is bubbling thickly through the center vents or lattice.
6. Cool the Pie Completely
- Transfer the pie to a wire cooling rack and let it cool at room temperature for at least 3 to 4 hours.
- Resist the urge to slice it early, since the filling needs this time to set up and firm enough to hold a clean slice.
- Once fully cooled, slice with a sharp knife and serve as is or with a scoop of vanilla ice cream.
The same lattice weaving technique here works beautifully on other double crust fruit pies, and I break it down step by step in my Lattice Pie Crust Recipe.
Tips for The Best Boysenberry Pie
A few small details make a big difference between a good boysenberry pie and a great one.
Most of them come down to temperature control, both for your dough and for the filling itself.
- Keep your butter and dough as cold as possible right up until the pie goes into the oven, since cold fat is what creates flaky layers
- Weigh your flour with a digital kitchen scale if you bake pie crust often, since it’s the most reliable way to get consistent results
- If using frozen boysenberries, thaw and drain them well so you’re not adding excess liquid to the filling
- Let the pie cool completely before slicing, even if that means waiting until the next day
- Place a baking sheet on the rack below the pie to catch any bubbling juices and save yourself an oven cleanup
Read Also: Blueberry Crumble Pie Recipe
Serving Suggestions
Boysenberry pie is rich enough to stand on its own, but a few simple additions turn it into more of a moment.
I usually serve it slightly warm or at room temperature rather than cold, since the filling has the best texture that way.
- A scoop of vanilla bean ice cream melting into a warm slice
- A dollop of lightly sweetened whipped cream
- A drizzle of honey over the top for extra sweetness
- Alongside a slice of Strawberry Cream Cheese Pie for a berry pie dessert table
- With a cup of black coffee or tea to balance out the sweetness
Variations of Boysenberry Pie
Once you’ve made this pie a few times, it’s easy to start adjusting it to fit whatever berries or flavors you have on hand.
Boysenberries also blend well with other fruit if you want to stretch the filling further.
- Mixed berry version: swap out 2 cups of boysenberries for blackberries, raspberries, or blueberries
- Streusel topped: skip the lattice and top the filling with a buttery oat streusel instead
- Spiced version: add a pinch of ground cardamom or nutmeg along with the cinnamon
- Mini pies: divide the filling and crust between individual ramekins for personal sized pies
- Crumb crust: use a graham cracker or shortbread crumb crust instead of pastry for a no-fuss base
If you like the idea of combining berries, my Apple Blackberry Pie Recipe uses a similar approach with fruit and berries together.
Storage and Reheating
This pie holds up well for several days, which makes it a great make ahead option for holidays and gatherings.
Just be sure it’s fully cooled before you cover or wrap it.
- Room temperature: cover loosely and store for up to 2 days if your kitchen isn’t too warm
- Refrigerator: cover tightly with plastic wrap or foil and store for up to 5 days
- Freezer: wrap the fully baked and cooled pie tightly in plastic and foil, then freeze for up to 3 months
- To reheat: warm individual slices in a 300 degree oven for 10 to 15 minutes, or in the microwave for 20 to 30 seconds
- To thaw a frozen pie: move it to the refrigerator overnight before reheating
My Gooseberry Pie Recipe uses the same storage approach if you want to compare notes on keeping a fruit pie fresh.
Nutritional Facts
These values are estimated for one slice, based on a pie cut into 8 servings.
Actual numbers will vary depending on the exact ingredients and brands you use.
- Calories: 320
- Total Fat: 13g
- Saturated Fat: 7g
- Cholesterol: 35mg
- Sodium: 150mg
- Total Carbohydrates: 48g
- Dietary Fiber: 5g
- Sugars: 24g
- Protein: 3g
For comparison, my Sour Cherry Pie Recipe runs fairly close in calories per slice.
Health Benefits of Key Ingredients
While pie is still very much a dessert, a few of the ingredients here do pull some weight nutritionally.
Boysenberries in particular are worth paying attention to.
- Boysenberries are rich in antioxidants, particularly anthocyanins, which give them their deep purple color
- They’re also a good source of vitamin C and dietary fiber compared to many other pie fillings
- Lemon juice and zest add vitamin C along with a bright flavor that balances the sweetness
- Cinnamon has natural anti-inflammatory properties and adds warmth without extra sugar
- Butter, used in moderation, provides fat-soluble vitamins A, D, E, and K
My Tart Cherry Pie Recipe is another good option if you’re looking for a fruit pie with a similar antioxidant boost.
FAQs About Boysenberry Pie
1. Can I use frozen boysenberries for this recipe?
Yes, frozen boysenberries work great in this recipe and are often easier to find than fresh ones.
Just thaw them fully and drain off the excess liquid before mixing them with the sugar and cornstarch, or your filling may turn out too runny.
2. What’s the difference between boysenberries and blackberries?
Boysenberries are actually a hybrid berry, a cross between blackberries, raspberries, and loganberries.
They tend to be larger, juicier, and slightly more tart and wine like in flavor compared to a standard blackberry.
3. Why is my pie filling runny after baking?
A runny filling usually means the pie needed more time in the oven, or the cornstarch didn’t get a chance to fully activate.
Make sure the filling is visibly bubbling through the vents before you pull it out, and always let the pie cool completely before slicing.
4. Can I make boysenberry pie ahead of time?
Absolutely, this pie is a great make ahead dessert since the flavor actually improves after a day of resting.
You can bake it up to 2 days in advance and store it at room temperature or in the refrigerator until you’re ready to serve it.
5. Can I use a solid top crust instead of a lattice?
Yes, a solid top crust works just as well if you’d rather skip the weaving step.
Just be sure to cut a few small vents in the center so steam can escape while the pie bakes.
You might also enjoy: Best Homemade Cherry Pie
Boysenberry Pie
Ingredients
- 2 pie dough disks homemade or store-bought, enough for a double crust 9 inch pie
- 6 cups boysenberries fresh or frozen, thawed and drained if frozen
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 tablespoons unsalted butter cut into small pieces
- 1 large egg beaten, for egg wash
- 1 tablespoon water or milk, for egg wash
- 2 tablespoons turbinado sugar for topping
- vanilla ice cream for serving
- whipped cream lightly sweetened, for serving
- honey for drizzling
Equipment
- Large mixing bowl
- Pastry blender or food processor
- Rolling Pin
- Pastry brush
- Lattice pie crust cutter or sharp knife
- Pie crust shield optional, but recommended
- Baking sheet to catch drips
- Wire cooling rack
Method
- Prepare the pie crust dough and divide into two disks. Refrigerate for at least 30 minutes.
- Roll out the first disk into a 12-inch circle and transfer to a 9-inch pie dish. Trim excess dough and refrigerate.
- Combine boysenberries, sugar, cornstarch, lemon juice, lemon zest, cinnamon, and salt in a bowl. Toss gently and let sit for 10 minutes.
- Pour the filling into the chilled pie crust and scatter butter pieces evenly over the top.
- Roll out the second disk and cut into 1-inch wide strips for a lattice top, or leave whole for a solid top crust.
- Arrange the lattice strips over the filling in a woven pattern, then trim the overhang to 1 inch past the rim.
- Fold the bottom crust over the lattice strips and crimp the edges to seal. Chill the pie for 15-20 minutes.
- Preheat oven to 425°F. Brush the top crust with egg wash and sprinkle with turbinado sugar.
- Bake at 425°F for 20 minutes. Reduce heat to 375°F, cover edges with a pie shield, and bake for 30-35 more minutes until golden and bubbling.
- Cool on a wire rack at room temperature for at least 3-4 hours before slicing to allow the filling to set.
Nutrition
Notes
- Keep your butter and dough as cold as possible until the pie goes in the oven for the flakiest crust.
- Weigh your flour with a digital kitchen scale for the most consistent crust results.
- If using frozen boysenberries, thaw and drain them well to avoid excess liquid in the filling.
- Let the pie cool completely before slicing, even if that means waiting until the next day.
- Place a baking sheet on the rack below the pie to catch any bubbling juices and save yourself an oven cleanup.
- For a mixed berry version, swap 2 cups of boysenberries for blackberries, raspberries, or blueberries.
- For a streusel-topped version, skip the lattice and top the filling with a buttery oat streusel instead.
- Store leftovers loosely covered at room temperature for up to 2 days, or tightly covered in the refrigerator for up to 5 days.
- This pie freezes beautifully; wrap the fully baked and cooled pie tightly in plastic and foil, then freeze for up to 3 months.
- Reheat individual slices in a 300°F oven for 10-15 minutes or in the microwave for 20-30 seconds.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Boysenberry pie is one of those desserts that feels special without actually being complicated to make.
Once you’ve got the crust chilled and the filling mixed, the rest comes together pretty quickly.
I hope this becomes a regular part of your summer baking rotation, the way it has for mine.
Give it a try, and let me know in the comments how your pie turned out, or share a photo if you make it.
Recommended:
- Cranberry Apple Crumb Pie Recipe
- Cranberry Lime Pie Recipe
- Butter Pie Crust Recipe
- Strawberry Rhubarb Pie Recipe
- Graham Cracker Crust Recipe
