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A 9-inch deep-dish boysenberry pie, handmade and shipped frozen, ready to bake straight from the freezer. Boysenberries are a blackberry-raspberry cross with a sweet-tart Northwest flavor, held in a buttery, flaky crust. It serves 8 to 10 and comes in a reusable pie pan, so it suits a family dessert or a holiday table better than a single-serve pastry. Against supermarket frozen pies, the draw is the real fruit filling and the made-fresh crust; the trade-off is about an hour of baking plus 60 to 90 minutes of cooling before you can slice it.
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This is a hand-made boysenberry pie. Boysenberries are a cross between a blackberry and a raspberry, with a sweet and tart flavor. The berries are grown in the Pacific Northwest.
The pie is made fresh daily by artisans. It has a flaky, buttery crust and a filling full of boysenberries. It comes frozen and goes straight from the freezer into the oven, with no thawing needed.
To bake, preheat the oven to 450°F. Cut 3 to 4 small slits in the top crust. Brushing with a beaten egg wash and sprinkling with the sugar packet provided are both optional. Place the pie on a cookie sheet on the center rack and bake for 20 minutes. Reduce the heat to 350°F and bake for 40 to 50 minutes more. The pie is done when it begins to bubble over and the crust is golden. Let it cool for 60 to 90 minutes before serving.
