Boysenberry Pie

Come late May and early June, my mother’s boysenberry vine comes alive with fruit. Boysenberries look like blackberries, but are actually a cross between blackberries, loganberries, and raspberries. As such they fruit much earlier in the season than blackberries, and they are more delicate in touch and taste. As a vine to cultivate, they aren’t nearly as thorny as blackberries and neither are they as invasive of a plant. I used to grow blackberries in San Francisco and it was a constant struggle to keep them from taking over the yard. (Trivia fact: the hybrid boysenberries were popularized by Walter Knott of Knott’s Berry Farm.)

This berry pie recipe is easy to put together. The tricks are to let the whole berries macerate in sugar first, and to use instant tapioca as a thickener. You can use corn starch instead of the instant tapioca, but we found that it is harder to gauge the correct amount and tapioca has a nice consistency that works well with berries.

Boysenberry Pie Recipe

Ingredients

• 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

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