BOYSENBERRY PIE
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
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.
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Micheal Ewenla
[email protected]This is the perfect pie for a summer party. It's light and refreshing, and the boysenberries give it a delicious tartness.
Ahmedsoftware LP
[email protected]I'm not a baker, but this recipe was easy to follow and the pie turned out great.
Ovi Mannu
[email protected]I made this pie for a potluck and it was a big hit. Everyone loved it!
ihasan ksa
[email protected]This pie was a little too tart for me, but I think it would be perfect with some vanilla ice cream.
Mya Hershberger
[email protected]I've never had boysenberry pie before, but I'm glad I tried this recipe. It's a delicious and unique pie.
Evne Mahim
[email protected]This recipe is a keeper! I've made it twice now and it's always a hit.
Chinasa Miracle
[email protected]I'm not a huge fan of boysenberries, but I thought this pie was pretty good. The crust was flaky and the filling was sweet and tart.
Jocelyn Chase
[email protected]This pie is a bit too sweet for me, but I think it would be perfect with a dollop of whipped cream or ice cream.
Josanne Ferdinand
[email protected]I substituted fresh boysenberries for frozen and it turned out just as good. I also added a lattice crust to make it look more fancy.
Khizar Khan
[email protected]The crust on this pie was a little too thick for my taste, but the filling was delicious.
John Roger Lee
[email protected]This recipe was easy to follow and the pie turned out great! I'm not a regular baker, but I was able to make this pie without any problems.
Naomi Kuva
[email protected]I love the combination of boysenberries and lemon in this pie. It's the perfect balance of sweet and tart.
Phoebie Mills
[email protected]This is the best boysenberry pie recipe I've ever tried! The crust is flaky and buttery, and the filling is sweet and tart. I made this for a party and it was a huge hit.