When I was growing up in Southern California, I LOVED to visit my Great-Aunt’s home in the summer, because she grew boysenberries in her backyard. We could pick them right out of her garden and eat them OR we would get lucky and she would bake a Boysenberry Pie for us! This is one of my all-time FAVORITE pies… and talk about delicious!!!! Oh My!
Another reason I love homemade boysenberry pie is due to family trips to Knott’s Berry Farm in Southern CA as I was growing up. Our family always stopped into their restaurant for their famous Fried Chicken Dinner and, of course, the Boysenberry Pie for dessert. YUMMO!!! What a delicious treat!
I LOVE to go to a local U-Pick Farm each summer and pick boysenberries while ripe, and store them away so I can make a Boysenberry Shortbread Tart, a boysenberry cobbler or this Boysenberry Pie any time I want to, during the year. The recipe I am posting is for a 9-inch boysenberry pie, but I’ve included quantity instructions for an 8 inch pie in the Notes section of the printable recipe.
The recipe I use for my Boysenberry Pie is one I have been using for nearly 40 years… straight from the pages of a cookbook I received as a wedding present YEARS AND YEARS AGO… The recipe is as easy as making (or buying) a double pie crust, mixing up the pie ingredients, adding it to the pie crust, then baking.
I use this recipe from my blog to make pie crusts: DIY – Mom’s Pie Crust. Always makes a flaky, great crust. I either make a double crust pie or I make a lattice-weaved crust pie. Whether you make your own crust OR buy it, this pie is delicious! Here are picture of both ways I make my crusts for this pie… first is the double-crust, second is the lattice-weaved crust.
I hope you will consider making this pie! This recipe is also adaptable for using blackberries, too!! I use fresh berries whenever they are available, but it is also fine to use unsweetened frozen berries. It’s a delicious dessert… especially with a scoop of vanilla ice cream!), and for me, brings back sweet memories of childhood, spent in the company of my wonderful family!
Hope you enjoy a wonderful day, full of sweet memories!
Pie Recipe Source: “The New Pillsbury Family Cookbook”, copyright 1973, the Pillsbury Company, page 149.
Pie Crust Recipe: http://www.thegratefulgirlcooks.com/diy-moms-pie-crust/
- 2 Two pastry pie crusts (one for top, one for bottom-homemade or store bought)
- 4 cups boysenberries (fresh)
- 1 cup granulated sugar
- 1/3 cup all purpose flour
- 1/4 teaspoon cinnamon
- 2 Tablespoons butter
- 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.
For an 8 inch pie, measurements are as follows: 3 cups fresh fruit, 3/4 cup sugar, 1/4 cup flour, 1/4 teaspoon cinnamon, and 1 Tablespoon butter. Same time for baking.