Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup coconut oil, melted
- 1/4 cup cold water
- 4 cups fresh boysenberries
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 2 tablespoons butter, cut into small pieces
Special Equipment Needed:
- 9-inch pie plate
- Rolling pin
- Pastry blender
- Fork
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, combine the flour and salt.
3. Add the melted coconut oil and cold water and mix until the dough comes together.
4. Roll out the dough on a lightly floured surface and transfer it to a 9-inch pie plate.
5. Trim the edges of the dough and crimp them with a fork.
6. In a medium bowl, combine the boysenberries, sugar, cornstarch, cinnamon, nutmeg, and ginger.
7. Pour the mixture into the prepared pie shell and dot with the butter.
8. Bake for 40 minutes, or until the crust is golden brown and the filling is bubbling.
Time:
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Temperature: 375°F
Serving Size: 8
Nutritional Information:
Calories: 350
Fat: 14g
Carbohydrates: 51g
Protein: 4g
Substitutions for Ingredients:
- Coconut oil can be substituted with vegetable shortening or butter.
- Cornstarch can be substituted with arrowroot powder.
- Fresh boysenberries can be substituted with frozen or canned boysenberries.
Variations:
- For a vegan version, substitute the butter with vegan butter or coconut oil.
- For a gluten-free version, substitute the all-purpose flour with gluten-free flour.
Tips and Tricks:
- To ensure a flaky crust, use cold ingredients and handle the dough as little as possible.
- To prevent a soggy crust, pre-bake the crust for 10 minutes before adding the filling.
Storage Instructions:
The pie can be stored in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
The pie can be reheated in the oven at 350°F for 10 minutes.
Presentation Ideas:
- Serve the pie with a dollop of whipped cream or a scoop of ice cream.
- Sprinkle the top of the pie with toasted coconut flakes or chopped nuts.
Garnishes:
- Whipped cream
- Toasted coconut flakes
- Chopped nuts
Pairings:
- Vanilla ice cream
- Whipped cream
- Fresh berries
Suggested Side Dishes:
- Green salad
- Roasted vegetables
- Baked potatoes
Troubleshooting Advice:
- If the crust is too dry, add a tablespoon of cold water at a time until the dough comes together.
- If the crust is too wet, add a tablespoon of flour at a time until the dough is no longer sticky.
Food Safety Advice:
- Always use clean utensils and surfaces when preparing food.
- Make sure to store the pie in an airtight container in the refrigerator.
Food History:
Boysenberries are a hybrid berry that was created by Rudolph Boysen in 1923. They are a cross between a raspberry, blackberry, and loganberry.
Flavor Profiles:
The boysenberries in this pie are sweet and tart, while the coconut crust adds a hint of nuttiness. The spices add a warm, earthy flavor.
Serving Suggestions:
This pie is best served warm with a dollop of whipped cream or a scoop of ice cream.
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