- 1 pie
dough recipe for top and bottom crust
- 5 cups boysenberries (can substitute blackberries or marionberries),
rinsed, picked clean, lightly patted dry (if you use frozen berries,
first defrost them and then drain them of excess moisture)
- 1/2 cup to 3/4 cup sugar (depending on how sweet you want your pie)
- 1 teaspoon lemon juice
- Pinch nutmeg
- 3 Tbsp quick cooking instant tapioca (you can find it in the baking
aisle of your supermarket)
- 1 egg, lightly beaten, for egg wash
1 Put berries, sugar, lemon juice, nutmeg, and quick
tapioca in a large bowl. Gently fold so that the berries are all
coated with some sugar. Let sit for 30 minutes.
2 Preheat oven to 400°F. Roll out one ball of pie dough on a
lightly floured surface to 12-inch diameter. Line the bottom of a
9-inch pie pan with the dough. Chill in refrigerator while you roll out
the bottom crust.
3 Roll out second ball of pie dough.
4 Scoop berry mixture into dough-lined pie dish. If you
would like your pie to have a lattice top, weave strips of pie dough
over the top of the fruit-filled pie dish. If you would like your pie
to have a solid top, place the second rolled-out pie dough crust on top
of the pie. Press ends of strips into the rim of the bottom crust.
Trim the edges to 1/2-inch. Fold the edges back over themselves and
crimp to seal. If you are using a solid top crust, score the top to
create air vents.
Gently brush the top with beaten egg.
5 Place pie on middle rack of the oven, on a baking sheet to
catch any juices that might bubble over. Bake at 400°F for 30 minutes.
Place a sheet of aluminum foil over the pie to protect the edges and
tops from getting burnt. Reduce the heat to 350°F and bake for an
additional 30 minutes, until crust is browned and filling is bubbly.
Remove from oven and place on a wire rack. Cool completely before
serving (or the filling will be runny).