Boysenberry Pie

Summer means never having to say you’re sorry…as well as making delicious fruit and berry pies. Here’s a mean boysenberry one to bake for your guests this weekend…



2 1/2 cups flour

1 cup butter, cold cut into cubes

1 1/4 teaspoon Sugar, plus more for sprinkling

1 teaspoon Salt

1/3 cup Cold Water

1 Egg


4 cups Boysenberries, rinsed and dried

1 cup Raspberries, rinsed and dried

1 teaspoon Orange Juice

1/2 cup Sugar

1 tablespoon Cornstarch

2 tablespoons Tapioca Flour

1/2 teaspoon Orange Zest

1/2 teaspoon Vanilla Extract

Pinch Salt


Preheat oven to 375 degrees Fahrenheit.

In a mixing bowl, combine flour, salt, and sugar.  Using a stand mixer, work the butter into the flour quickly.  Butter pieces should be about the size of a hazelnut.  Add the cold water, mix until the dough comes together in a shaggy mess. Turn the dough onto a lightly floured surface.  Knead briefly just to bring the dough together.  Form the dough into a disc.  Wrap in plastic wrap and place in the refrigerator or freezer. While the dough is chilling, make the filling.

When the dough is done chilling. Place on a lightly floured surface to roll out. Start rolling the dough in a circular shape, turning often to prevent it from sticking to the surface. Stop rolling when the dough is 1/8″ thick. Place the bottom crust into a greased pie dish.  If you are making 4 miniature pies, turn the mini pie pan upside down on top of the crust, trace a circle, leaving about 3/4″ extra space. If desired use any remaining dough to form a lattice top or covered completely. 

Place boysenberries and raspberries in a large bowl.  Crush about 3/4 cup of berries with the orange juice. Add sugar, cornstarch, tapioca flour, vanilla extract, orange zest, and salt. Mix to combine. Let sit for 10 minutes and spoon mixture into chilled pie shell.

In a small bowl, beat the egg with 1 teaspoon cold water.  Using a pastry brush, brush the dough with the egg wash.  Sprinkle with sugar.  Place the pie on a baking sheet and bake in the oven for about 30-32 minutes. The top should be golden brown (if using) and the center bubbly.

*This recipe will make 1 large pie or 4 miniature pies.


Photographed by Alli Shepherd.