Yesterday I made a fresh boysenberry pie with whipped cream! :) So I will share the recipe with you.
(A "fresh" pie means that the berries are not baked; they are poured into a prebaked pie shell, covered with a freshly made glaze, and refrigerated.)
Ingredients:
For the crust:
1 3/4 cups all-purpose flour
1 Tablespoon sugar
1/2 teaspoon salt
3 Tablespoons vegetable shortening, cut into 1/2-inch pieces and chilled
5 Tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
4-6 Tablespoons ice water
For the filling:
6 cups boysenberries, rinsed and drained thoroughly
1 cup granulated sugar
3 Tablespoons cornstarch
1/2 cup water
3 ounces cream cheese
For the whipped cream:
1 cup heavy whipping cream
2 heaping Tablespoons powdered sugar
1/2 teaspoon vanilla extract
Instructions:
The crust:
1) Process the flour, sugar, and salt together in a food processor until combined. Scatter the shortening over the top and process until the mixture resembles coarse cornmeal, about 20 seconds. Scatter the butter pieces over the top and pulse the mixture until it resembles coarse crumbs, about 10 pulses. Transfer the mixture to a medium bowl.
2) Sprinkle 4 tablespoons of the ice water over the mixture. Stir and press the dough together, using a stiff rubber spatula, until the dough sticks together. If the dough does not come together, stir in the remaining water, 1 tablespoon at a time, until it does.
3) Turn the dough onto a sheet of plastic wrap and flatten into a 4-inch disk. Wrap the dough tightly in the plastic wrap and refrigerate for about 1 hour.
4) Roll out dough into a 12-inch circle and fit it into a 9-inch pie dish. Then flute edges and prick generously. Freeze for 1 hour.
5) Bake crust at 375 for about 20 minutes or until golden brown (Check every 5 minutes; you may need to poke any rising bubbles). Cool completely.
For the filling:
1) Mash enough boysenberries to measure 1 cup. In a medium saucepan, mix sugar and cornstarch. Gradually stir in water and mashed boysenberries. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Cool.
2) In a small bowl, beat cream cheese until smooth. Spread onto the bottom of the pie crust. Place the rest of the berries in the pie crust. Then pour the cooked boysenberry mixture evenly over the top, making sure to cover all the berries.. Refrigerate 3 hours before serving.
For the whipped cream:
*Tip: If you chill the mixing bowl and beater, the cream will whip much faster. ;)
1) Fit a wire whisk beater into your mixer. Put the cream, powdered sugar, and vanilla extract into the mixing bowl and mix, gradually increasing the speed until high. Whip until soft peaks form, about 1 to 2 minutes.
Serve with your pie and enjoy! :)
You can also substitute strawberries for a delicious fresh strawberry pie! :)
Crust slightly adapted from The America's Test Kitchen Family Baking Book. Pie adapted from "Strawberry Glace Pie" from Betty Crocker's Cookbook.
Love,
Ava Katherine <3
