Ingredients for Lemon Blackberry Pie
- All Purpose Flour
- 1/2 cup granulated sugar (for crust) + 1 1/2 cups granulated sugar (for filling)
- 1 teaspoon salt
- 1/2 cup (1 stick) melted unsalted butter
- Cold Water
- 4 large eggs
- 2 large egg whites
- 1 tablespoon lemon zest
- Fresh Lemon Juice
- Fresh Blackberries
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How to Make Lemon Blackberry Pie
- **Make the Crust:** In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1/2 cup granulated sugar, and 1 teaspoon salt.
- Cut in 1 cup (2 sticks) cold unsalted butter, using a pastry blender or your fingers, until the mixture resembles coarse crumbs.
- Sprinkle 1 tablespoon ice water over part of the mixture.
- Gently toss with a fork.
- Push the moistened dough to the side of the bowl.
- Repeat with additional ice water, 1 tablespoon at a time, until all the flour mixture is moistened.
- Gather the dough into a ball, wrap in plastic wrap, and chill for at least 30 minutes.
- **Preheat oven to 400°F (200°C).**
- On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
- Carefully transfer the dough to a 9-inch pie plate.
- Gently ease the dough into the plate without stretching it.
- Trim the pastry to 1/2 inch beyond the edge of the plate.
- Fold the extra pastry under and crimp the edges.
- Prick the bottom and sides of the pastry with a fork.
- Line the pastry with double thickness of foil and fill with pie weights or dried beans.
- **Blind bake:** Bake for 15 minutes. Remove foil and weights.
- Bake for another 5-6 minutes, or until the crust is lightly golden.
- Let the crust cool completely on a wire rack.
- **Make the Lemon Filling:** Reduce oven temperature to 350°F (175°C). In a large bowl, whisk together 4 large eggs, 2 large egg whites, 1 1/2 cups granulated sugar, and 1/2 cup fresh lemon juice.
- Beat with an electric mixer on medium-high speed until the mixture is thick and pale yellow.
- Stir in 1/2 cup (1 stick) melted unsalted butter and 1 tablespoon lemon zest.
- Gently fold in 3 cups fresh blackberries.
- Pour the lemon filling into the cooled pie crust.
- Bake for 30-35 minutes, or until the filling is set.
- Let cool completely on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
100g
Fat
39g
Carbs
13g
