Knott’s Berry Farm Boysenberry Pie – DuckinaPot Style

Tips:
Keep all utensils as cool as possible.
Keep them in the freezer if possible.
Don’t overwork the dough.
Use Irish or European butter. American butter contains just 80 percent butterfat, European butter has been churned for a longer period of time, giving it 82 percent butterfat.

PIE FILLING
3 cans Oregon Boysenberries (whole berries in light syrup)
1 cup sugar
6 tablespoons cornstarch
2 tablespoon butter

PIE CRUST
4 cups all-purpose flour
1 cup Crisco shortening
1/2 cup of butter  (1/2 cup = 8 ounces)
2 teaspoon salt
½ cup ice water
1 egg and 1 tablespoon of milk or ½ and ½ (for egg wash)

INSTRUCTIONS: PIE FILLING FOR A DEEP CRUST PIE

Drain 3 cans of Oregon Boysenberries and reserve the juice from 2 cans.

Combine:

• ½ cup sugar
• 6 tablespoons cornstarch

Add 2 can boysenberry juice.
Cook over medium heat, stirring constantly, until thickened (about 10 minutes).
Test the thickness by coating the back of a spoon.
Remove from heat and gently stir in:

• The remaining ½ Cup sugar
• 3 cans drained Oregon Boysenberries

Let stand while preparing pastry.
Cool in refrigerator while you make the pie crust

INSTRUCTIONS: FOR A DOUBLE CRUST DEEP DISH PIE

1. In a large cold bowl, combine and mix lightly with a fork:

• • 4 cups all-purpose flour. Do not pack the flour when adding it.
  • 2 teaspoons salt

2. Add 1 cup Crisco with pastry cutter until it starts to form pea sized circles.
3. Cut 8 ounces of butter into cubes and add to the mix.
4. Coat the butter cubes with flour by rolling them in the flour.
5. Squish the cubes with your finger and leave the butter about the size of walnuts.
6. Make a well in the center and start adding ½ cup ice water a little at a time.
7. Toss the flour with your fingers instead of mixing it.
8. Fold the flour over on itself. The dough should not be sticky or powdery.
   If it’s too wet, put it in the fridge for 30 minutes then add a little flour.
9. Form it into 2 disks, wrap each disk in saran wrap and chill it for 60 minutes.
10. After 60 minutes, preheat the oven to 400°F.
11. Lay down wax paper and sprinkle a little flour on the wax paper.
12. Take one ball and sprinkle some flour on.
13. Lay the dough ball on the wax paper and top it with wax paper.
14. Flatten into a disc with a rolling pin to 1/8^th inch (turning the dough not the rolling pin).
15. Roll one disc of dough using your rolling pin into a 12-inch round.
16. Fit into a large deep dish pie plate and do the same for the other ball.
17. Pour the cooled pie filling into pastry lined pie pan.
18. Add the top Crust and pinch the top and bottom crust together.
19. Cut to about ½ inch over the pie dish and fold the ½ inch under the pie plate.
20. Use your thumb and fore finger to crimp the crust. I like a big crimp.
21. Make 4 slits with a knife.
22. Bake 30-40 minutes or until crust browns and filling begins to bubble.
23. Cover with aluminum foil after 10 minutes to prevent over-browning.
24. Cool pie several hours to allow filling to thicken before slicing.
25. If you are making a day before serving, leave it on the counter (away from the dog) and loosely cover it with tin foil.
26. Before serving, put it in a preheated oven at 375°F for 10 minutes before serving.
27. It will help re-crisp the crust and warm up the fruit.