Description
Fresh, juicy, and bursting with flavor, boysenberry pie isn’t just a dessert—it’s a nostalgic bite of summer wrapped in a golden, flaky crust.
Ingredients
4 cups fresh or frozen boysenberries (thawed and drained if frozen)
3/4 cup organic cane sugar (or coconut sugar)
1/4 cup tapioca starch (or cornstarch)
1 tablespoon lemon juice
1 tsp lemon zest
1/4 tsp ground cinnamon
1/8 tsp sea salt
2 tsp vanilla bean
For the crust:
2 ½ cups unbleached all-purpose flour
1 cup cold vegan butter or coconut oil
1/4 tsp salt
6–8 Tbsp ice water
Optional glaze:
1 tbsp plant milk + 1 tsp maple syrup
Instructions
1. Mix boysenberries, sugar, tapioca, lemon juice, zest, cinnamon, salt, and vanilla in a large bowl. Let sit.
2. Combine flour and salt in food processor. Pulse in cold vegan butter until pea-sized crumbs form.
3. Add ice water slowly until dough holds. Divide in half, shape into discs, and chill for 30 minutes.
4. Preheat oven to 400°F. Roll one disc into a 12-inch circle and fit into 9-inch pie dish. Add filling.
5. Roll second disc and lattice or cover top. Seal edges and crimp.
6. Brush crust with maple glaze.
7. Bake at 400°F for 20 minutes, then 350°F for 25–30 more minutes until bubbling and golden.
8. Cool at least 1 hour before slicing.
Notes
Boysenberries are a hybrid of raspberry, blackberry, and loganberry.
Frozen boysenberries work just as well—thaw and drain before use.
Try mixing with other berries like blackberries or raspberries.
For extra flavor, drizzle slices with boysenberry syrup or serve with dairy-free ice cream.
- Prep Time: 35 minutes
- Cook Time: 45–50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 95mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: boysenberry pie, vegan dessert, plant-based baking, summer pie