Boysenberry Glazed Pie

  • Yield: 6 servings


-- 9-inch baked pie shell
1quart or more fresh boysenberries
1/2 to 1cup sugar
3tablespoons cornstarch
-- Dash of salt
1tablespoon butter
1tablespoon lemon juice


  1. Clean berries.  Set some aside.  Mash enough berries in food processor to make 2 cups of fruit.  Strain through a fine strainer or cheesecloth, reserving juice.  Blend 1/2 to 1 cup sugar, cornstarch and salt together.  Add berry juice.  Cook 15 minutes until mixture thickens, stirring constantly.  Add butter and lemon juice.  Cool.  Spread thin layer of cooled filling in bottom of pie crust.  Line with whole berries.  Cover berries with filling.  Repeat layers once more.  Chill.  Remove from refrigerator 15 minutes before serving.


Recipe reprinted with permission from the Junior League of Sacramento’s Celebrate! (the Junior League of Sacramento, CA., 1991).