Boysenberry Pie
Votes: 1
Time: 4 hours 20 minutes
Complexity: easily
Servings: 8 - 10
Complexity: easily
Servings: 8 - 10
The filling for this shortcrust pastry pie is made with boysenberries. A hybrid of raspberries, blackberries, and loganberries (also a hybrid of raspberries and blackberries), it guarantees a wonderful berry flavor and rich aroma. The thawed berries, along with a small amount of the liquid they release, are mixed with sugar and cornstarch and sealed between two layers of dough. To give the pie a delicious, crispy crust, brush it with cream and sprinkle with coarse sugar before baking. It turns out very moist and delicious. Serve it with tea or lukewarm with a scoop of vanilla ice cream.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Dough
- 2.5 cups premium flour + extra for work
- 2 tbsp. granulated sugar
- 1 teaspoon of salt
- 0.5 cups chilled vegetable fat
- 165 g chilled butter, cut into small cubes
- 2 tablespoons apple cider vinegar
- 1/3 cup ice water
Filling
- 1 pound frozen boysenberries, thawed and reserve 1/2 cup liquid
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- A pinch of salt
- Heavy cream to frost the pie
- Coarse sugar for sprinkling the pie
We recommend
Recipes with similar ingredients: blackberry, shortcrust pastry
Cooking the dish according to the recipe:
- Knead the doughIn a food processor, combine the flour, sugar, and salt; pulse until evenly distributed. Add the shortening and pulse several times until the mixture resembles coarse grains. Add the butter and pulse several times until it forms pea-sized pieces.
- Pulse the vinegar, then the ice water, until the dough begins to come together but is still loose (it shouldn't form a ball). Divide the dough in half and form it into 2 disks. Wrap each disk in plastic wrap and refrigerate for at least 1 hour or overnight.
- On a lightly floured surface, roll each disk of dough into a very thin circle 12 inches (30 cm) in diameter. (You can also roll the dough between two sheets of lightly floured parchment paper.) If the dough is too soft, return it to the refrigerator for another 20 minutes. Place one layer in a 9-inch (22 cm) pie pan and press into the bottom and up the sides. Trim any excess dough, leaving a 1/2-inch (1 cm) overhang.
- Prepare the fillingIn a large bowl, combine the berries and their liquid, granulated sugar, cornstarch, and salt. Stir until evenly distributed.
- Spread the berry filling into the prepared pan with the dough. Top with a second layer of dough and trim off any excess to fit the bottom layer. Fold the overhanging dough under itself and press it into the desired pattern. Make a few slits in the top. Refrigerate for at least 1 hour before baking.
- Place the baking sheet on the middle rack of the oven and preheat to 220°C (425°F). Brush the pie with heavy cream and sprinkle with sugar. Place it on the hot baking sheet and reduce the oven temperature to 190°C (355°F). Bake until the pie is golden brown and the filling is bubbling, 60-75 minutes. Transfer the pie to a wire rack and let it cool for at least 4 hours before slicing.
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