My favorite of all pies! Nothing tops the taste and texture of a Boysenberry pie done right. I'm drifting off into day dreams just thinking about it...Boysenberries are fresh during the summer, so if your making one for Thanksgiving you'll have to use frozen...and good luck on finding them. They are not commonly in the grocery store. I have only found them once. My aunt has some boysenberry bushes in her backyard and gets enough for two pies each year so there really isn't any room for sharing with me :\ You could probably use blackberries and still think this pie is yummers...so good luck!
Did you know? Boysenberries are a cross between a Logan, Raspberry, and a Pacific Blackberry.
Great Grandma Shorey's Boysenberry Pie
4 cups fresh or frozen boysenberries
½ cup to 1 cup sugar (depending on your taste and the tartness of the berries)
1 Tbl. lemon juice
½ cup flour
1 cup water
1. In a deep skillet boysenberries, sugar and lemon juice on low heat until mixture is juicy(really juicy, not kinda juicy). In a separate bowl whisk the flour and the water together so that there are no lumps. Add to the juicy berry mixture. Increase the temperature to bring berries to a bubble (not a boil) stirring gently until thick and bubbly.
2. Pour into pre-baked pie crusts. Chill until set. Serve with fresh whipped cream.
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