Home
Recipes
Pies & Tarts
Fruit Pies
Boysenberry Pie Recipe

Boysenberry Pie Recipe

By What’s Baking

A buttery, flaky crust cradles a vibrant filling of sweet-tart boysenberries, creating a perfectly balanced pie with juicy purple goodness and delicate spices.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
An overhead shot of a golden-brown lattice-topped boysenberry pie, with deep purple filling bubbling through the openings. Soft natural light highlights the sugar-sprinkled crust's flaky layers and the pie's glistening, jammy interior. A slice has been removed, revealing the perfectly set filling that holds its shape while remaining juicy and vibrant. The pie rests on a vintage ceramic plate against a rustic wooden table, with scattered fresh boysenberries and a small bowl of whipped cream nearby, creating a homey, inviting scene that emphasizes the pie's artisanal quality and the rich purple-red hue of the seasonal berries.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">225g unsalted butter, very cold and cubed</li><li class="ingredients-single-item">120ml ice-cold water</li><li class="ingredients-single-item">1 tbsp apple cider vinegar</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">750g fresh or frozen boysenberries (thawed if frozen)</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">45g cornstarch</li><li class="ingredients-single-item">2 tbsp lemon juice</li><li class="ingredients-single-item">1 tsp lemon zest</li><li class="ingredients-single-item">1/4 tsp ground cinnamon</li><li class="ingredients-single-item">Pinch of ground nutmeg</li><li class="ingredients-single-item">For finishing:</li><li class="ingredients-single-item">1 large egg, beaten with 1 tbsp water</li><li class="ingredients-single-item">2 tbsp coarse sugar for sprinkling</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry cutter or food processor</li><li class="equipment-single-item">Pastry wheel or sharp knife for lattice</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Pie shield or aluminum foil</li></ul>
BAKE SMARTER

Kitchen Converter

Quickly switch between common baking units without leaving the recipe.

Convert
⇄
Result—

Volume uses US cups, tablespoons, and teaspoons. Converting weight to volume depends on the ingredient.

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing your pie crust. In a large bowl, whisk together the flour, sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until you have pea-sized pieces. The varied butter chunks create layers in your dough that translate to flakiness when baked.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix the ice water and apple cider vinegar in a small cup. The vinegar inhibits gluten development, ensuring a more tender crust. Drizzle 6 tablespoons of the liquid over the flour mixture and gently combine with a fork. Add more water, 1 tablespoon at a time, until the dough just holds together when pinched (you may not need all the liquid).</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Divide the dough into two slightly unequal portions – about 60% for the bottom crust and 40% for the lattice top. Shape each portion into a disc, wrap in plastic, and refrigerate for at least 2 hours or up to 2 days. Cold dough is essential for a flaky texture as it keeps the butter from melting too quickly.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare your filling. In a large bowl, gently toss the boysenberries with sugar, cornstarch, lemon juice, zest, cinnamon, and nutmeg. Let the mixture sit for 15-20 minutes to allow the berries to release some juices and the cornstarch to begin dissolving. This resting period helps prevent a runny filling.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 200°C (425°F) and place a baking sheet on the lower rack to catch any potential drips. On a lightly floured surface, roll out the larger disc of dough to about 30cm (12 inches) in diameter. Roll the dough around your rolling pin to easily transfer it to your pie dish, gently pressing it into the corners without stretching.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour the boysenberry filling into the dough-lined pie dish, mounding slightly in the center. Roll out the second disc of dough and cut into 2.5cm (1-inch) strips for the lattice top. Arrange half the strips across the pie, then weave the remaining strips perpendicular to create a lattice pattern. Trim any excess dough, leaving a 2.5cm (1-inch) overhang.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Fold the overhang under itself and crimp the edges decoratively with your fingers or a fork. Brush the entire top crust with egg wash, which creates that beautiful golden sheen during baking, and sprinkle generously with coarse sugar for a delightful crunch and sparkle.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place the pie on the preheated baking sheet and bake at 200°C (425°F) for 20 minutes. This initial high heat helps set the crust structure. Then, reduce the temperature to 180°C (350°F) and continue baking for 35-40 minutes more, until the filling is bubbling vigorously and the crust is deeply golden. If the edges brown too quickly, shield them with foil or a pie shield.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the pie to cool completely on a wire rack for at least 4 hours before slicing. This cooling period is crucial – it allows the filling to set properly so it won't run when cut. For the cleanest slices, refrigerate for 1-2 hours after cooling to room temperature. Serve slightly warm or at room temperature with a dollop of whipped cream or vanilla ice cream.</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 slice
🔥 Calories: 320 calories
🥑 Fat: 14 g
🧈 Saturated Fat: 8 g
🍞 Carbohydrates: 46 g
🍭 Sugar: 25 g
🍗 Protein: 3 g
🫀 Cholesterol: 55 mg
🧂 Sodium: 190 mg

Chef’s Notes

A few helpful details for making this recipe.

Why is my berry pie filling runny and how can I prevent it?

Runny filling typically occurs when there's insufficient thickener or inadequate cooling time. Use 45g cornstarch for 750g berries, allow the filling to rest before baking, and most importantly, cool the pie completely (4+ hours) to let the cornstarch fully activate and set.

Can I use other berries instead of boysenberries in a fruit pie?

Yes, blackberries, marionberries or a mix of blackberries and raspberries make excellent substitutes for boysenberries. You may need to adjust the sugar depending on the tartness of your chosen berries, but the cornstarch ratio should remain the same for proper thickening.

What's the secret to achieving a perfectly flaky pie crust?

The secrets to flaky crust are: using very cold butter, incorporating apple cider vinegar to limit gluten development, handling the dough minimally, and proper chilling before rolling. The varied butter chunks create steam pockets during baking that result in those desirable flaky layers.

Want to try something else in ...

More recipes you might like

Keep exploring with more recipes from What's Baking.

View all
An overhead shot of the fig pie showcases its rustic beauty, with a golden lattice crust revealing glimpses of the deeply jammy fig filling beneath. In natural window light, the pie sits on a weathered wooden board dusted with flour, surrounded by fresh figs cut in half to display their luscious ruby interiors. A drizzle of honey catches the light as it falls across one corner, while a small bowl of crème fraîche waits nearby. The cross-section view reveals distinct layers of flaky pastry and the glistening, seed-studded fig filling with its characteristic purple-red hue, steam still rising gently from the warm slice.
Pies & Tarts
Fruit Pies

Fig Pie Recipe

Rich, caramelized figs nestled in buttery pastry with hints of honey and warming spices create a sophisticated dessert that balances sweet depth with delicate floral notes.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of a perfectly baked lemon meringue pie with dramatic peaks of golden-brown meringue creating a textural landscape atop the vibrant yellow filling. A slice has been removed, revealing the distinct layers of crisp pastry, sunshine-yellow lemon curd, and pillowy meringue. Soft natural light streams across the scene, highlighting the glossy sheen of the meringue peaks and the delicate beads of lemon filling clinging to the knife. The pie rests on a vintage blue ceramic plate with scattered lemon slices and fresh mint leaves artfully arranged alongside, providing a color contrast against a rustic wooden table dusted with a light sprinkling of powdered sugar.
Pies & Tarts
Fruit Pies

Lemon Meringue Pie Recipe

A buttery, flaky pastry crust filled with tangy lemon curd and crowned with a cloud of sweet, toasted meringue creates the perfect balance of sharp citrus and marshmallowy sweetness.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
40 mins
Serves:
1 pie (8 slices)
View recipe
Overhead shot of a rustic Apple Raspberry Pie with golden-brown lattice crust revealing bubbling ruby-red filling peeking through the gaps. A slice has been removed, displaying perfect layers of tender apple slices interspersed with vibrant red raspberries in a clear-set filling that holds its shape without being runny. The pie rests on a weathered wooden board dusted with flour, alongside a vintage silver server. Natural window light highlights the sugar-sparkled crust edges and glistening fruit, while a small bowl of fresh raspberries and a sliced Granny Smith apple create context in the background, emphasizing the pie's farm-fresh ingredients.
Pies & Tarts
Fruit Pies

Apple Raspberry Pie Recipe

This golden-crusted Apple Raspberry Pie balances sweet-tart apple slices with bursts of ruby raspberries beneath a buttery lattice top for the perfect marriage of classic comfort and berry brightness.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
View recipe
Overhead shot of a golden-brown Pear Custard Pie with sliced pears arranged in a beautiful pattern, their caramelized edges peeking through the custard's perfectly set surface. Captured in soft natural light streaming through a kitchen window, the pie rests on a weathered wooden board dusted with cinnamon. A cross-section slice reveals the luscious vanilla-flecked custard gently embracing tender pear slices, with the flaky, buttery crust providing a perfect contrast. A small pitcher of cream and a scattered arrangement of fresh pears with green leaves frame the composition, emphasizing the rustic elegance of this seasonal dessert.
Pies & Tarts
Fruit Pies

Pear Custard Pie Recipe

A delicate dessert of tender pears nestled in creamy vanilla custard, baked to golden perfection in a buttery crust that balances fruity sweetness with rich, silky texture.
Difficulty:
Beginner
Prep Time:
25 mins
Cook Time:
45 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of a rustic star fruit pie with a lattice top crust, capturing the distinctive star-shaped fruit slices arranged in a spiral pattern beneath the golden-brown pastry. Natural window light casts a warm glow across the crisp, sugar-dusted crust that's baked to perfection. A cross-section view reveals layers of translucent caramelized star fruit nestled in a buttery crust, with a subtle syrupy glaze pooling at the edges. The pie sits on a weathered wooden serving board garnished with fresh mint leaves and a few raw star fruit slices nearby, highlighting the fruit's unique ridged shape. Fine grains of demerara sugar catch the light atop the pastry's flaky, multilayered surface.
Pies & Tarts
Fruit Pies

Star Fruit Pie Recipe

Tropical star fruit slices nestled in buttery pastry create a stunning golden pie with the perfect balance of sweet-tart flavor and flaky texture.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of a golden-crusted Banana Butterscotch Pie with one slice being lifted to reveal a perfect cross-section of creamy layers. The filling glows amber in soft natural light, showing distinct strata of butterscotch custard studded with banana slices. The top features artful swirls of lightly browned whipped cream dusted with cinnamon, with a slow-motion caramel drizzle cascading down the sides. The pie rests on a weathered wooden cake stand surrounded by scattered whole bananas, cinnamon sticks, and shards of butterscotch candy that catch the light with their crystalline structure.
Pies & Tarts
Fruit Pies

Banana Butterscotch Pie Recipe

A decadent banana custard pie with rich butterscotch undertones, topped with clouds of whipped cream and a delicate caramel drizzle that balances sweet fruit with deep toffee notes.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
View recipe