Boysenberry Pie

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Friday afternoon at the farm, Charlotte

and I exchanged dusty handshakes for

boysenberries, the farm dog circling

feet. You must be Rebecca, she

said, the hose shifting

shoulders, reminding

again

 

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this eating breathing living takes a

community to grow soil, berries,

pie.

farmer hands and bee sweat sweet

 

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and summer, tastes.

 

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It takes a community to do it yourself.

 

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Boysenberry Pie

The Recipe Redux requested pie, William favors all the varieties of blackberry, and the first mess of Boysens at Sunbow are melt-in-your-mouth, stain-all-your-fingers sweet. Summer brought them early.

This blackberry filling is our absolute favorite. We’ve made it a number of times with just about every type of blackberry and it never fails to please. My gluten and dairy-free pastry still needs a bit of tinkering as it’s currently more of a shortcrust in texture, so in the meantime, fill your favorite pastry with these berries and enjoy!

1 double-crust pie pastry of choice
6 cups fresh boysenberries (or any type of blackberry)
2/3 cup honey
1 Tbs. fresh lemon juice
2 Tbs. arrowroot starch
1/2 cup all-purpose gluten-free flour

  • Gently rinse and drain the berries and preheat oven to 375 degrees F.
  • Combine berries, honey, lemon juice, and flours in a large mixing bowl. Pour into a pastry-lined pie pan, add the top crust of your choosing, and bake for 40-50 minutes, until the pastry is golden brown and the mixture is bubbling.
  • Carefully remove from the oven and cool until ready to eat.

 

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2 responses to “Boysenberry Pie

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