Knott's Berry Farm Boysenberry Pie

Indulge in the nostalgic charm of Knott's Berry Farm with this classic Boysenberry Pie recipe, a dessert that highlights the sweet, tangy flavor of juicy boysenberries encased in a tender, buttery pie crust. Perfect for berry lovers, this homemade treat combines fresh or frozen boysenberries with a hint of lemon juice for a rich filling that thickens beautifully with cornstarch. The golden, flaky crust—brushed with an egg wash and sprinkled with coarse sugar for extra crunch—pairs perfectly with a dollop of whipped cream or a scoop of vanilla ice cream. Whether you're recreating the iconic flavor of a theme park favorite or looking for a show-stopping pie for your dessert table, this recipe's easy-to-follow steps and timeless flavors are sure to impress.

Nutriscore Rating: 64/100

Prep Time:40 mins

Cook Time:55 mins

Total Time:95 mins

Servings: 8

Ingredients

• 2.5 cups All-purpose flour
• 0.5 teaspoons Salt
• 1 cup Unsalted butter (cold, cubed)
• 6 tablespoons Ice water
• 6 cups Fresh or frozen boysenberries
• 1.25 cups Granulated sugar
• 0.25 cups Cornstarch
• 1 tablespoon Lemon juice
• 1 Egg (beaten, for egg wash)
• 1 tablespoon Raw or coarse sugar (for topping)

Directions

Step 1

In a large mixing bowl, whisk together the all-purpose flour and salt for the pie crust.

Step 2

Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.

Step 3

Gradually add the ice water, one tablespoon at a time, mixing until the dough just starts to come together. Do not overwork the dough.

Step 4

Divide the dough into two equal portions, shape each into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Step 5

Preheat your oven to 375°F (190°C).

Step 6

In a medium saucepan, combine the boysenberries, granulated sugar, cornstarch, and lemon juice. Cook over medium heat, stirring occasionally, until the mixture thickens (about 5–7 minutes). Remove from heat and let it cool.

Step 7

On a lightly floured surface, roll out one disc of chilled dough to fit a 9-inch pie dish. Carefully transfer the dough to the dish, pressing it gently to fit.

Step 8

Pour the cooled boysenberry filling into the prepared pie crust.

Step 9

Roll out the second disc of dough to create the top crust. You can either cover the pie completely, cutting a few slits for ventilation, or create a lattice pattern.

Step 10

Seal the edges of the pie by crimping with your fingers or a fork. Brush the top crust with the beaten egg and sprinkle with raw or coarse sugar.

Step 11

Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for 50–55 minutes, or until the crust is golden brown and the filling is bubbling.

Step 12

Allow the pie to cool for at least 2 hours before slicing to allow the filling to set.

Step 13

Serve with whipped cream or a scoop of vanilla ice cream, if desired.

Nutrition Facts

Serving size	(2373.3g)

Amount per serving	% Daily Value*
Calories	4627.9

Total Fat 204.0g	0%
Saturated Fat 123.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 702.7mg	0%
Sodium 1304.7mg	0%
Total Carbohydrate 678.5g	0%
Dietary Fiber 82.5g	0%
Total Sugars 325.6g
Protein 59.0g	0%

Vitamin D 41IU	0%
Calcium 470.0mg	0%
Iron 33.3mg	0%
Potassium 3018.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.4%

Protein: 4.9%

Carbs: 56.7%