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

Method

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, Find Recipe Below

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).

How to Make a Lattice Top for a Pie Crust

Method

1 Before starting the lattice top, roll out half of your pie dough and line your pie dish with it. The dough should extend beyond the rim of the pie dish by about half an inch. Put it in the refrigerator to chill while you work on the lattice. On a lightly floured surface, roll out the other half of your pie dough to the same extent as the first half (about 3 inches beyond the diameter of your pie dish). It's easier to work with the dough if it is chilled, so if it the dough has softened too much, put the rolled-out piece on a flat cookie sheet and chill it in the refrigerator or freezer for a few minutes.

2 Cut the dough into even strips, 1/2-inch to 3/4-inch wide, depending on how thick you want your lattice strips. You can use a blunt knife with or without a ruler or straight edge to guide you, or you can use a pizza wheel or a pastry wheel if you have one.

3 Fill your pie shell with the pie filling. Lay out 4 to 7 parallel strips of the pie dough, depending on how thick your strips are, on top of the filling, with about 1/2-inch to 3/4-inch space between them. Fold back every other strip.

4 Place one long strip of dough perpendicular to the parallel strips as shown. Unfold the folded strips over the perpendicular strip.

5 Now take the parallel strips that are running underneath the perpendicular strip and fold them back over the perpendicular strip, as shown. Lay down a second perpendicular strip of dough next to the first strip, with some space between the strips. Unfold the folded parallel strips over the second strip.

6 Continue this process until the weave is complete over the top of the pie.

7 Trim the edges of the strips flush with the dough of the underlying pie dish, which should be about half an inch over the sides. Fold back the rim of the shell over the edge of the lattice strips, and crimp to secure.