International Pi Day 2015
Today is the ultimate Pi day because we can celebrate it out to 10 digits twice today. 3.141592653 We are having events all day today and this cache was placed as part of the competition held on this day.
How to make a Boysenberry Pie
Ingredients
- 1 pie dough recipe for top and bottom crust
- 5 cups boysenberries (can substitute blackberries or marionberries), rinsed, picked clean, lightly patted dry (if you use frozen berries, first defrost them and then drain them of excess moisture)
- 1/2 cup to 3/4 cup sugar (depending on how sweet you want your pie)
- 1 teaspoon lemon juice
- Pinch nutmeg
- 3 Tbsp quick cooking instant tapioca (you can find it in the baking aisle of your supermarket)
- 1 egg, lightly beaten, for egg wash
Directions
1 Put berries, sugar, lemon juice, nutmeg, and quick tapioca in a large bowl. Gently fold so that the berries are all coated with some sugar. Let sit for 30 minutes.
2 Preheat oven to 400°F. Roll out one ball of pie dough on a lightly floured surface to 12-inch diameter. Line the bottom of a 9-inch pie pan with the dough. Chill in refrigerator while you roll out the bottom crust.
3 Roll out second ball of pie dough. If you plan to do a lattice top, as pictured, prepare the dough strips as described in How to Make a Lattice Top for a Pie Crust.
4 Scoop berry mixture into dough-lined pie dish. If you would like your pie to have a lattice top, weave strips of pie dough over the top of the fruit-filled pie dish. If you would like your pie to have a solid top, place the second rolled-out pie dough crust on top of the pie. Press ends of strips into the rim of the bottom crust. Trim the edges to 1/2-inch. Fold the edges back over themselves and crimp to seal. If you are using a solid top crust, score the top to create air vents.
Gently brush the top with beaten egg.
5 Place pie on middle rack of the oven, on a baking sheet to catch any juices that might bubble over. Bake at 400°F for 30 minutes. Place a sheet of aluminum foil over the pie to protect the edges and tops from getting burnt. Reduce the heat to 350°F and bake for an additional 30 minutes, until crust is browned and filling is bubbly.
Remove from oven and place on a wire rack. Cool completely before serving (or the filling will be runny).