BOYSENBERRY PIE

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In the 1930s, Rudolph Boysen was looking for a place to grow a new berry variety when he met the Knotts, who were struggling to make ends meet on their California farm. They teamed up, and soon the Knott family was growing boysenberries, which taste like a cross between a blackberry and a raspberry. The Knotts' kitchen became the Chicken Dinner Restaurant, and the rest of the property transformed into the theme park we know today. The park honors its history with treats like boysenberry sherbet, cotton candy and this double-crust pie, still made from the Knotts' original recipe.

Provided by Food Network Kitchen

Categories     dessert

Time 4h20m

Yield 8 to 10 servings

Number Of Ingredients 13

2 1/2 cups all-purpose flour, plus more for dusting
2 tablespoons granulated sugar
1 teaspoon salt
1/2 cup cold vegetable shortening
1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into small cubes
2 tablespoons apple cider vinegar
1/3 cup ice water
1 pound frozen boysenberries, thawed, 1/2 cup liquid reserved
1 cup granulated sugar
3 tablespoons cornstarch
Pinch of salt
Heavy cream, for brushing
Coarse sugar, for sprinkling

Steps:

  • Make the crust: Combine the flour, granulated sugar and salt in a food processor; pulse to combine. Add the shortening and pulse a few times until the mixture looks like coarse meal. Add the butter and pulse a few times until pea-size pieces form. Pulse in the vinegar, then pulse in the ice water until the dough starts to come together but is still clumpy (you do not want it to form a ball). Divide the dough in half and form into 2 disks. Wrap each disk in plastic wrap and refrigerate at least 1 hour or overnight.
  • On a lightly floured surface, roll out each disk of dough into a very thin 12-inch round (you can also roll the dough between 2 sheets of lightly floured parchment paper). If the dough is too soft, return to the refrigerator for about 20 minutes. Press 1 round of dough into a 9-inch pie plate. Trim the excess dough, leaving a 1/2-inch overhang.
  • Make the filling: Combine the boysenberries and liquid, the granulated sugar, cornstarch and salt in a large bowl. Stir until well combined.
  • Pour the berry filling into the prepared pie crust. Place the second round of dough over the pie and trim the excess to match the bottom layer. Fold the overhanging dough under itself and crimp as desired. Cut a few slits in the top crust. Refrigerate at least 1 hour before baking.
  • Put a baking sheet on the middle oven rack and preheat to 425 degrees F. Brush the pie with heavy cream and sprinkle with coarse sugar. Put the pie on the hot baking sheet and reduce the oven temperature to 375 degrees F. Bake until the crust is deep golden brown and the filling is bubbling, 60 to 75 minutes. Transfer the pie to a rack and let cool at least 4 hours before slicing.

J̶a̶c̶o̶b̶ ̶H̶e̶r̶n̶á̶n̶d̶e̶z̶ L
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I'm allergic to boysenberries. :(


Yosilin Carolina
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This recipe is a keeper! I've made it several times and it's always a hit.


Abraham Morris
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I'm going to try this recipe this weekend. It looks so good!


Dawie Barnard
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I love boysenberry pie! This recipe looks delicious.


TIJANI HAMMED
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Yum!


Alex Jeet
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This pie was delicious! The crust was flaky and the filling was sweet and tart. I loved the combination of flavors. I will definitely be making this pie again.


Shurtmark Kelvin
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This recipe was easy to follow and the pie turned out great! The crust was golden brown and the filling was bubbling. I loved the flavor of the boysenberries. I will definitely be making this pie again.


Siyanda Masilela
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I'm not a huge fan of boysenberries, but I thought I'd give this recipe a try. I'm glad I did! The pie was delicious. The crust was flaky and the filling was sweet and tart. I'll definitely be making this pie again.


Zaybrie Bravo
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This pie was a hit at my party! Everyone loved it. The crust was perfect and the filling was delicious. I will definitely be making this pie again.


Elen Movsisyan
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I've always been a fan of boysenberry pie, but this recipe takes it to the next level. The addition of lemon zest and cinnamon really enhances the flavor of the berries. I highly recommend this recipe.


Cecelia Cavanaugh
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This boysenberry pie recipe was amazing! The crust was flaky and buttery, and the filling was sweet and tart. I loved the combination of flavors. I will definitely be making this pie again.