Boysenberry Pie



  • 1 pie dough for top and bottom crust
  • 5 cups boysenberries, rinsed, picked clean, lightly patted dry
  • ½ cup to ¾ cup sugar (depending on how sweet you want your pie)
  • 1 teaspoon lemon juice
  • Pinch nutmeg
  • 3 tablespoons quick cooking instant tapioca 
  • 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 200°C. Roll out one ball of pie dough on a lightly floured surface to 30cm diameter. Line the bottom of a 20cm 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 13mm. 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.
  5. Gently brush the top with beaten egg.
  6. Place pie on middle rack of the oven, on a baking sheet to catch any juices that might bubble over. Bake at 200°C 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 175°C and bake for an additional 30 minutes, until crust is browned and filling is bubbly.