Fresh boysenberries straight off the vine fill this all butter lattice pie crust for a delectable easy to make boysenberry pie that will taste just like Grandma’s!
Do you remember my last post where I talked about the fruit picking road trip that we took. Well this is another recipe that I have created with our massive fruit harvest.
Boysenberry Pie with a butter crust is one of my absolute favorite pies and is pretty much the only pie I will eat. Unfortunately, fresh boysenberries are not available here in San Diego. Apparently, it gets too hot here and the berries easily burn. So you can imagine my excitement when I found them in Central California. Needless to say, I came home with quite a few pounds. If you happen to be in San Diego and want to make this pie, Oregon Fruit Products makes a wonderful canned boysenberry filling (aff link).
Since we had to drive 5 hours to find them and harvest them ourselves, I had to do these delicate boysenberries justice. An all butter homemade pie crust was the only way. Adding a lattice topping was just the icing on the cake.
There is not much of a better ending to a day than with a scoop of vanilla bean ice cream on a warm slice of Boysenberry Pie with an all butter lattice crust. Enjoy friends!
- Perfect Pie Crust
- 2 1/2 cups flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup butter , very cold, cut into small cubes
- 3/4 cup ice cold water
- 2 cups Boysenberries
- 2 tbsp sugar
- 2 tbsp corn starch
- 1 batch of the pie crust recipe above
- 1 egg , slightly beaten
- 1 tbsp sugar for sprinkling
- For the crust-
- In a large bowl, mix together flour, sugar and salt.
- Add your cubed butter and cut it into the dough using a pastry cutter.
- When butter and flour have come together forming little pea size clumps, mix in the water.
- Once everything is wet, gently knead dough with your hands until it all comes together and there is no flour at the bottom of the bowl.
- Separate the dough into two pieces and wrap in plastic wrapping.
- Refrigerate dough for at least an hour before using, or freeze up to 1 month.
- To assemble the pie-
- Preheat your oven to 350 degrees.
- Spray a regular pie dish with non-stick cooking spray.
- Place washed and dried berries in a bowl.
- Fold in sugar and cornstarch.
- Roll one of the pie crusts out to a roughly 12-inch diameter and transfer it to your pie pan. Snug it against the sides and corners of the pan, letting the excess hang over the edges.
- Fill the pie with your filling.
- Roll out the second pie crust to a roughly 12-inch diameter.
- Using a pizza cutter or sharp knife, cut the crust into even strips about 3/4-inch wide.
- Lay half the strips horizontally over the pie, using the longer strips in the middle of the pie and shorter strips toward the edges, with a bit of space in between each strip.
- Fold every other strip back on itself.
- Lay one of the remaining strips of pie crust vertically over the pie so that it lays across the unfolded horizontal strips.
- Swap the folded and unfolded horizontal strips: unfold the folded horizontal strips so they lay over the vertical strip and fold the strips running under the vertical strip back over top.
- Continue with remaining strips.
- Brush with egg wash and sprinkle sugar on top.
- Place pie on a cookie sheet and bake at 350 degrees for 50 minutes.
- Serve with a scoop of vanilla bean ice cream.