Boysenberry Pie


Flour, for dusting

400g Edmonds short sweet pastry

6 cups boysenberries

34 cup sugar, plus 1 tbsp. for sprinkling

3 tbsp. cornstarch

1 tsp. ground cinnamon

1 tsp. grated lemon zest

14 tsp. kosher salt

1 egg, lightly beaten with 1 tbsp. water


On a lightly floured surface, roll ¾ of the pastry into a 30cm round. Fit into a 22 pie plate. Trim edges, leaving 2cm dough overhanging edge of plate; chill 30 minutes.

Heat oven to 200°C.

Combine 1 cup berries, 34 cup sugar, cornstarch, cinnamon, zest, and salt in a bowl; mash and mix together. Stir in remaining berries; pour over dough. Roll remaining pastry flat and cut into 2cm strips and place over top of pie. Pinch top and bottom edges together and fold under; using the tines of a fork, press edges to seal. Brush with egg mixture; sprinkle with 1 tbsp. sugar. Bake until crust is golden brown and filling is bubbling, about 1 hour. Let cool completely before serving.