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Tropical Boysenberry Pie

Recipe By: Ronald Bronitsky
Year Submitted: 2019
Winner Second Place


2 1/2 cups unbleached flour
2 tablespoons sugar
1 teaspoon salt
1/8 teaspoon baking soda
12 tablespoons unsalted butter, chilled, cut into small cubes
1/2 cup Crisco vegetable shortening, chilled
1/2 cup ice water

1 lb boysenberries (frozen or fresh) cut in half by width
5 oz pineapple (frozen or canned but drained) chopped into small pieces
6 oz frozen mango, chopped into small pieces
1 c sugar
3 tbsp tapioca flour
1/4 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground nutmeg
1 tbsp dark rum
1 tbsp unsalted butter, cut into small pieces


Blend all dry ingredients together in food processor. Add butter, and using 1-2 second pulses, cut into dry ingredients until pea size particles form (about 6-8 pulses). Add the Crisco and again, pulse into the dough with about 6-8 pulses.
Pour dough into mixing bowl. Using a fork, slowly add the ice water until dough is evenly moistened. Use spatula to press dough together.
Remove dough and form a ball with your hands. Cut dough in half. Form each half into 6 inch discs and wrap in plastic wrap. Refrigerate at least 2 hours before using.

Roll out bottom crust and place in 9€