Boysenberry Pie

In early summer, the boysenberries ripen in central California.  There aren't too many berry patches around here as they are a labor-intensive crop and not as lucrative as almonds and peaches. My favorite fruit stand has a few rows of them.  Each year I eagerly await their Facebook posting that they are now picking and taking orders. This year I bought 2 flats, most of which are in the freezer waiting to be made into jam or baked goods.  Some didn't make it past the ride home from the fruit stand, they were so sweet, I couldn't just eat one!  Some made it into an old-fashioned boysenberry pie.  This is a pie like Grandma would make; fresh berries, sugar, some thickener, in between two layers of crust. Nothing fancy but it's oh, so good! 

This recipe is easily adaptable to any kind of berry.  If you like a touch of spice, you can add 1/2 teaspoon cinnamon and/or 1 tablespoon lemon juice.  If you want more sugar, brush the top crust of the pie with milk or cream and sprinkle on 1 teaspoon of sugar before baking.

Boysenberry Pie

Pastry dough for 2-crust pie
4 cups ripe berries, washed, stems and hulls removed
1 1/3 cup sugar
1/3 cup flour

Preheat oven to 425 degrees.

In a large bowl, combine sugar and flour.  Add the berries and toss gently to mix.  Pour mixture into a pastry-lined 9" pie pan.  Dot with 2 tablespoons butter.  Top with top layer of pie dough, seal and flute edges, and cut vents (or other decorative openings).

Bake until crust is golden and filling is bubbly, 45-55 minutes.  If crust edges are browning too quickly, cover with aluminum foil.

Serve faintly warm, preferably with a scoop of vanilla ice cream.



2-crust pies can often be plain looking, they don't have to be!