Go Back
–+ servings
Boysenberry Pie Recipe

Boysenberry Pie

iamwinfred
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. This is a classic double crust pie with a flaky, buttery crust and a thick, jammy filling that holds its shape when sliced.
No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 320 kcal

Equipment

  • 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 optional, but recommended
  • Baking sheet to catch drips
  • Wire cooling rack

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

For Serving (Optional)

  • vanilla ice cream for serving
  • whipped cream lightly sweetened, for serving
  • honey for drizzling

Instructions
 

  • 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.

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.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 48gProtein: 3gFat: 13gSaturated Fat: 7gCholesterol: 35mgSodium: 150mgFiber: 5gSugar: 24gVitamin A: 6IUVitamin C: 15mgCalcium: 2mgIron: 6mg
Keyword berry pie, boysenberry pie, double crust pie, fruit pie, summer dessert
Tried this recipe?Let us know how it was!