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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.
Watch how to make this recipe. In the 1930s, Rudolph Boysen was looking for a place to grow a new berry variety when he met the Knotts, who were struggling to make ends meet on their California farm. They teamed up, and soon the Knott family was growing boysenberries, which taste like a cross between a blackberry and a raspberry.
This is a boysenberry chocolate mud cake, tinted so that the dark purple contrasts against the buttercream icing. I spread some boysenberry jam between each layer and a little icing just for visual contrast. The flower on top was the result of me playing with my new flower making toys that I picked up at the Couture Cakes cupcake decorating class.
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