Boysenberry Pie

Thaw 1 pound of boysenberries, keeping 1/2 cup of the released juice, and set aside any extra. The remaining liquid can be saved for another use, such as syrup, smoothies, milkshakes, ice cream, or sauce.

Make the pie crust. You will need a 9-inch pie plate. Prepare the crust by combining 2 1/2 cups all-purpose flour and 1/2 teaspoon salt in a large mixing bowl, stirring until combined.

Next, use a pastry cutter or fork to cut in 1 cup (2 sticks) of cold, unsalted butter, diced into 1/4‑inch pieces.

Once the butter is cut in, the mixture should resemble small pebbles. Stir in 1/2 cup of cold water until the dough starts to come together. It will look shaggy at first, but gently knead it until it forms a smooth, cohesive ball.

Divide the dough into two pieces, making one slightly larger for the bottom crust. Flatten both pieces into disks, wrap them in plastic wrap, and chill in the refrigerator for 30 minutes.

To make the filling, add 1 cup of sugar, 1/4 teaspoon of salt, and 3 tablespoons of cornstarch to a large mixing bowl, mixing until completely combined.

Gently fold in the thawed boysenberries and 1/2 cup of their liquid. Set aside.

Lightly flour your work surface and roll the larger dough disk into a large circle, 3-4 inches larger than your 9-inch pie plate.

Place the rolled‑out dough evenly into the pie plate, letting the edges hang over the sides.

Pour the boysenberry filling evenly into the prepared pie crust, then roll out the top crust so it’s ready to place over the filling.

Place the top crust over the filling, then tuck any excess dough under itself and finish the edges by fluting, crimping, or trimming as desired. Then refrigerate the assembled pie for 1 hour. Chilling the pie allows the crust to firm up and keeps the butter cold, which helps the edges hold their shape and ensures the crust bakes up flaky and crisp once it goes into the oven.

Preheat the oven to 425°F about 20 minutes before the pie comes out of the refrigerator so the oven has time to heat and stabilize fully. Cut a few slits in the top crust to let steam escape during baking, which helps the filling thicken properly and keeps the crust from puffing or cracking. Place a baking sheet under the pie to catch any juices that may bubble over. When the pie is ready to go into the oven, lower the temperature to 375°F. Preheating to 425°F first ensures the oven is fully heated, giving the bottom crust a strong start so it bakes evenly and avoids sogginess while the filling cooks through. Bake for 60-70 minutes.

If the edges of the crust begin to brown too quickly, cover them with a Pie Crust Shield or strips of foil about 2 inches wide.

Once the pie is out of the oven, place it on a cooling rack and allow it to cool completely before slicing. Cooling lets the filling set properly, so each slice holds together. Then serve with vanilla ice cream.

Enjoy!

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