Boysenberry Pie- with All Butter Lattice Crust

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!

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Boysenberry Pie

A simple dessert that is made decadent with fresh boysenberries and a buttery lattice crust.

Ingredients

• 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
• Filling-
• 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

Instructions

1. For the crust-
2. In a large bowl, mix together flour, sugar and salt.
3. Add your cubed butter and cut it into the dough using a pastry cutter.
4. When butter and flour have come together forming little pea size clumps, mix in the water.
5. 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.
6. Separate the dough into two pieces and wrap in plastic wrapping.
7. Refrigerate dough for at least an hour before using, or freeze up to 1 month.
8. To assemble the pie-
9. Preheat your oven to 350 degrees.
10. Spray a regular pie dish with non-stick cooking spray.
11. Place washed and dried berries in a bowl.
12. Fold in sugar and cornstarch.
13. 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.
14. Fill the pie with your filling.
15. Roll out the second pie crust to a roughly 12-inch diameter.
16. Using a pizza cutter or sharp knife, cut the crust into even strips about 3/4-inch wide.
17. 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.
18. Fold every other strip back on itself.
19. Lay one of the remaining strips of pie crust vertically over the pie so that it lays across the unfolded horizontal strips.
20. 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.
21. Continue with remaining strips.
22. Brush with egg wash and sprinkle sugar on top.
23. Place pie on a cookie sheet and bake at 350 degrees for 50 minutes.
24. Serve with a scoop of vanilla bean ice cream.