Boysenberry Pie Recipe
Learn how to make Boysenberry Pie, a staple at Ahwahnee Hotel’s Dining Room in Yosemite National Park for more than 60 years
Experience a delightful blend of sweet and tangy flavors with this classic Boysenberry Pie recipe from Yosemite National Park.
Recipe courtesy of The National Parks Cookbook by Linda Ly (Harvard Common Press).
PIE FILLING INGREDIENTS
- 1 ½ cups (198 g) frozen boysenberries
- ¾ cup (150 g) sugar
- 1 ¼ ounces (35 g) clear instant gelatin
- Pinch of salt
CRUST INGREDIENTS
- 9 ounces (255 g) all-purpose flour, plus more for dusting
- 4 ½ ounces (130 g) butter, at room temperature
- 1 ½ tablespoons (18.75 g) sugar
- Pinch of salt
- 1 ½ ounces (45 ml) very cold water
- 1 egg, lightly beaten with 1 tablespoon (15 ml) water to make an egg wash
INSTRUCTIONS
To make the pie filling: In a medium-size saucepan over low heat, slowly cook the boysenberries for 5 minutes, stirring occasionally.
In a small bowl, stir together the sugar, gelatin and salt. Add the sugar mixture to the berries and cook for 5 minutes, stirring frequently to avoid burning. Set aside to cool.
To make the crust: In a food processor, combine the flour, butter, sugar and salt. Process until the ingredients are well blended, then add the cold water all at once. Turn off the food processor as soon as the dough binds and pulls away from the sides of the bowl. Roll the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for 1 hour.
Preheat the oven to 350°F (180°C or gas mark 4).
Lightly dust a work surface with flour and place the dough on it. Use a rolling pin to roll the dough into a circle, ⅛ inch (0.3 cm) thick. Fit the dough into a 10-inch (25 cm) pie pan, getting it down into the corners. Trim the edge with kitchen shears so the dough overhangs the pan by ½ inch (1 cm) all around. Tuck the overhanging edge under itself all the way around the pie, then bake the crust for 5 minutes.
Meanwhile, reroll the dough scraps into another ⅛ inch (0.3 cm)-thick circle to form a top for the pie. Cover with a towel.
Remove the crust from the oven and fill it with the boysenberry mixture. Brush the egg wash along the edge of the bottom crust, place the top crust over it, then crimp the edges with your fingers to seal. Cut four slits on top for steam to vent, and brush more egg wash all over the top.
Bake for 15 to 20 minutes until golden brown. Let cool completely before serving.
Servings: Makes 8 portions