Boysenberry Sour Cream Pie Recipes

Steps:

• Prepare pie crust for baking and fit into 9" pie plate.
• Refrigerate while making filling.
• Mix together dry ingredients until well-blended.
• Stir in sour cream.
• Spread about 3 T of mixture in bottom of unbaked crust.
• Spread washed berries over bottom of pie crust to cover.
• Pour remaining mixture over berries.
• Sprinkle with nutmeg.
• Bake at 350 fro 30-40 minutes.

Steps:

• Make the crust: Combine the flour, granulated sugar and salt in a food processor; pulse to combine. Add the shortening and pulse a few times until the mixture looks like coarse meal. Add the butter and pulse a few times until pea-size pieces form. Pulse in the vinegar, then pulse in the ice water until the dough starts to come together but is still clumpy (you do not want it to form a ball). Divide the dough in half and form into 2 disks. Wrap each disk in plastic wrap and refrigerate at least 1 hour or overnight.
• On a lightly floured surface, roll out each disk of dough into a very thin 12-inch round (you can also roll the dough between 2 sheets of lightly floured parchment paper). If the dough is too soft, return to the refrigerator for about 20 minutes. Press 1 round of dough into a 9-inch pie plate. Trim the excess dough, leaving a 1/2-inch overhang.
• Make the filling: Combine the boysenberries and liquid, the granulated sugar, cornstarch and salt in a large bowl. Stir until well combined.
• Pour the berry filling into the prepared pie crust. Place the second round of dough over the pie and trim the excess to match the bottom layer. Fold the overhanging dough under itself and crimp as desired. Cut a few slits in the top crust. Refrigerate at least 1 hour before baking.
• Put a baking sheet on the middle oven rack and preheat to 425 degrees F. Brush the pie with heavy cream and sprinkle with coarse sugar. Put the pie on the hot baking sheet and reduce the oven temperature to 375 degrees F. Bake until the crust is deep golden brown and the filling is bubbling, 60 to 75 minutes. Transfer the pie to a rack and let cool at least 4 hours before slicing.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, gently stir together the gooseberries and sugar. Let stand for 15 minutes. Press one of the pie crusts into the bottom and up the sides of a 9 inch pie plate.
• In a medium bowl, stir together the flour and salt. Mix in the sour cream, eggs and vanilla. Add the gooseberry and sugar mixture, and stir to coat evenly. Spoon into the pie crust, and place the second crust over the top. Crimp the edges to seal, and cut some decorative slits in the top to vent steam.
• Bake for 55 minutes in the preheated oven. Cool to room temperature, then refrigerate until serving.

Steps:

• For filling:
• Beat egg and yolks in small bowl to blend. Dissolve cornstarch in lemon juice in small bowl. Mix into eggs. Puree berries and sugar in blender. Strain puree through a fine sieve into medium saucepan. Add butter and bring to simmer over medium-high heat. Slowly whisk hot berry mixture into egg mixture. Return mixture to same saucepan and cook until filling is very thick and boils, whisking constantly, about 3 minutes. Transfer filling to small bowl. Press plastic wrap directly onto surface to prevent skin from forming; refrigerate at least 6 hours. (Can be prepared 1 day ahead.)
• For crust:
• Blend flour, sugar and salt in processor. Add butter and lemon peel and process using on/off turns until coarse meal forms. Add lemon juice and process until moist clumps form. Gather into ball; flatten into disk. Wrap dough in plastic and refrigerate 45 minutes. (Can be prepared 1 day ahead. Let soften slightly at room temperature before continuing.)
• Position rack in center of oven and preheat to 350°F. Roll dough out on lightly floured surface to 1/8-inch-thick round. Fold dough over rolling pin and transfer to 9x1-inch tart pan with removable bottom. Gently press dough into pan. Trim and finish edges. Chill 15 minutes. Line dough with foil and fill with dry beans or pie weights. Bake 15 minutes. Remove beans and foil and bake until crust is golden, about 20 minutes longer. Transfer crust to rack and cool.
• Spread filling evenly in crust. Arrange strawberries, cut side down, in irregular pattern on filling. Fill in with raspberries and boysenberries. Tuck peach slices between berries. Stir currant jelly in heavy small saucepan over low heat until melted. Brush jelly over fruit to glaze. (Can be prepared 3 hours ahead. Refrigerate.)