Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 cup cold unsalted butter, cubed
- 4 cups fresh boysenberries
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- Zest of 1 lemon
Special Equipment Needed:
- 9-inch pie plate
- Rolling pin
- Pastry cutter
- Aluminum foil
- Baking sheet
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, whisk together flour, sugar, and salt. Cut in butter with a pastry cutter or two knives until mixture resembles coarse crumbs.
3. Press mixture into a 9-inch pie plate. Bake for 15 minutes.
4. Meanwhile, in a large bowl, combine boysenberries, sugar, cornstarch, cinnamon, nutmeg, ginger, allspice, and lemon zest.
5. Pour berry mixture into the pre-baked pie shell.
6. To make the streusel topping, in a medium bowl, combine remaining flour, sugar, and salt. Cut in butter with a pastry cutter or two knives until mixture resembles coarse crumbs.
7. Sprinkle streusel topping over the berry mixture.
8. Cover pie with aluminum foil and place on a baking sheet. Bake for 45 minutes.
9. Remove foil and bake for an additional 15 minutes or until topping is golden brown.
10. Let cool before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 1 hour
Temperature: 375°F
Serving Size: 8 servings
Nutritional Information:
Calories: 375
Fat: 17 g
Carbohydrates: 51 g
Protein: 4 g
Substitutions for Ingredients:
- Unsalted butter can be substituted for salted butter.
- Frozen boysenberries can be substituted for fresh.
- Brown sugar can be substituted for granulated sugar.
Variations:
- Substitute other berries such as raspberries, blueberries, or blackberries for the boysenberries.
- Add 1/2 cup of chopped nuts to the streusel topping.
- Substitute a graham cracker crust for the pastry crust.
Tips and Tricks:
- To make the pastry crust, use cold butter and work quickly to avoid overworking the dough.
- To prevent the crust from becoming soggy, pre-bake the crust before adding the berry mixture.
- To prevent the topping from burning, cover the pie with aluminum foil while baking.
Storage Instructions:
Store the pie in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat the pie in a 350°F oven for 10 minutes or until warmed through.
Presentation Ideas:
- Serve the pie with a dollop of whipped cream or a scoop of vanilla ice cream.
- Garnish with fresh boysenberries and a sprinkle of powdered sugar.
Garnishes:
- Fresh boysenberries
- Powdered sugar
Pairings:
- Vanilla ice cream
- Whipped cream
Suggested Side Dishes:
- Green salad
- Roasted vegetables
Troubleshooting Advice:
- If the pastry crust is too dry, add a tablespoon of cold water and mix until combined.
- If the topping is not golden brown after baking, increase the oven temperature to 400°F and bake for an additional 5 minutes.
Food Safety Advice:
- Always wash your hands before and after handling raw ingredients.
- Always use a food thermometer to ensure the internal temperature of the pie has reached 165°F before serving.
Food History:
Boysenberries are a hybrid berry created by Rudolph Boysen in the 1920s. They are a cross between a raspberry, blackberry, and loganberry.
Flavor Profiles:
Boysenberries are tart and sweet with a hint of spice.
Serving Suggestions:
- Serve the pie with a scoop of vanilla ice cream.
- Serve the pie with a dollop of freshly whipped cream.
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