7 1/2 ounces water
6 1/2 ounces granulated sugar
1 tablespoon corn syrup
1 teaspoon lemon juice
3 tablespoons cornstarch
2 ounces water
1 (16 ounce) bag frozen boysenberries (DO NOT THAW)
2-crust pie shell (Recipe Below)
Ma's Favorite Pie Crusy Recipe (Tried and True):
12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening (Crisco)
6 to 8 tablespoons (about 1/2 cup) ice water
Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.
Yield: 2 (10-inch) crusts
In a saucepan, combine water, sugar, salt, corn syrup and lemon juice. Bring to a boil.
Combine cornstarch and water, blending thoroughly and add frozen boysenberries.
Pour boysenberry combo into unbaked 9-inch pie crust, ladle saucepan syrup over berrys. Cover with second top crust and seal well around the edges. Make several slashes in the top to release steam.
Bake in a preheated 400 degree F oven for 40 minutes or until top is golden brown.
Cool on a rack.
Serve with vanilla ice cream and Enjoy!
Servings: 4 in my house :)