Recipe of the month: Boysenberry Pie

Recipe of the month: Boysenberry Pie

The classic Knott's Boysenberry Pie draws visitors from all over the country year after year. Famous at Mrs. Knott's Chicken Dinner Restaurant, you can now make the unique berry-licious pie in your own kitchen!


For the Egg Wash: 

1 whole egg

2 tbs. heavy cream

coarse sugar, for sprinkling

For the Crust:

2 1/2 cups all-purpose flour, plus more for dusting

2 tbs. granulated sugar

1 teaspoon salt

1/2 cup cold vegetable shortening

1 1/2 sticks (12 tbs) cold unsalted butter, cut into small cubes

1 tbs. white vinegar

1/3 cup ice water

For the Filling:

1 can (15 oz.) Whole Boysenberries

1 cup granulated sugar

5 tbs. corn starch

1 tbs. lemon juice

pinch of salt


  1. Make the Crust:

Combine the flour, granulated sugar, and salt in a food processor; pulse to combine. Add the shortening and pulse a few times until the mixture looks like coarse meal. Add the butter and pulse a few more times until pea-size pieces form. Pulse in the ice water until the dough starts to come together but is still clumpy (you o not want it to form a ball). Divide the dough in half and form 2 disks. Wrap each disk in plastic wrap and refrigerate at least 1 hour or overnight.


  1. On a lightly floured surface, roll out each disk of dough into a very thin 12” round (you can also roll the dough between 2 sheets of lightly floured parchment paper). If the dough is too soft, return to the refrigerator for about 20 minutes. Press 1 round of dough into a 9” pie plate. Trim the excess dough, leaving a 1/2” overhang.


  1. Make the Filling:

Combine the can of boysenberries, granulated sugar, cornstarch, and salt in a large bowl.Stir until well combined.


  1. Pour the berry filling into the prepared pie crust. Place the second round of dough over the pie and trim the excess to match the bottom layer. Fold the overhanging dough under itself and crimp as desired. Cut a few slits in the top crust. Refrigerate at least 1 hour before baking.


  1. Put a baking sheet on the middle oven rack and preheat to 425 degrees. Whisk together the egg and heavy cream, Brush the pie with this mixture and sprinkle with coarse sugar.


  1. Put the pie on the hot baking sheet and reduce the oven temperature to 375 degrees. Bake until the crust is deep golden brown and the filling is bubbling, 50-65 minutes. Transfer the pie to a rack and let cool at least 4 hours before slicing. 

Pro Tip: If you like a thicker pie, add a second can of boysenberries and adjust the cornstarch.