Best 3 Blackberry Lemon Pie Recipes
Indulge in a delightful culinary creation that combines the vibrant flavors of blackberries and the refreshing zest of lemons in a delectable pie. This tantalizing dessert features a flaky, buttery crust encasing a luscious filling made from plump, juicy blackberries, a hint of lemon zest, and a touch of sugar, perfectly balanced to create a symphony of sweet and tangy flavors. Discover the step-by-step instructions to craft this delectable treat, along with additional variations to suit your preferences. Explore alternative crust options, including a gluten-free version for those with dietary restrictions. Learn how to create a stunning lattice top crust that adds a touch of elegance to your pie. Elevate your culinary skills with tips for selecting the ripest blackberries and extracting the maximum flavor from lemon zest.
Here are our top 3 tried and tested recipes!
LEMON CHESS PIE WITH BLACKBERRY COMPOTE
Provided by Sol Schott
Categories Egg Dessert Bake Lemon Coconut Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 20
Steps:
- Make coconut crust:
- Pulse flour, coconut, sugar, and salt in a food processor several times to mix. Add butter and pulse until most of mixture resembles coarse meal, with remainder in pea-size lumps. Add water and pulse just until mixture forms a dough. (Do not overmix or pastry will be tough.)
- Flatten dough into a disk, then chill, covered in plastic wrap, 30 minutes.
- Shape and bake crust:
- Preheat oven to 350°F.
- Roll out dough on a lightly floured surface into a 12-inch round, then fit into a 9-inch pie plate. Crimp edge and prick bottom and sides all over.
- Line shell with foil and fill with pie weights. Bake in middle of oven 15 minutes, then carefully remove foil and weights and bake shell until pale golden, 5 to 10 minutes more. Transfer shell to a rack to cool 5 minutes.
- Reduce temperature to 325°F.
- Make filling:
- Whisk together eggs, sugar, and salt until well blended. Whisk in buttermilk, cornmeal, zest, juice, and nutmeg. Gradually whisk in butter until smooth. Pour filling into pie shell. Cover edge of pie crust with foil to prevent overbrowning .
- Bake until custard is just set, about 40 minutes. Transfer pie to rack to cool completely.
BLACKBERRY LEMON CHESS PIE
A delightful shortbread crust, lemon, and blackberries make for this deliciously tart, yet sweet, summer pie.
Provided by BachFromTheDead
Categories Pie
Time 35m
Yield 1 pie, 15 serving(s)
Number Of Ingredients 11
Steps:
- Adjust oven rack to middle position and heat oven to 350°F.
- Bake the pie crust for approximately 6 minutes. Let cool.(See pie crust method below).
- Beat 4 egg whites at high speed until bubbly, set aside.
- Whick together 4 egg yolks, sugar, and melted butter until combined. Add vanilla extract and lemon juice. Fold in egg whites.
- Pour into cooled pie crust and drop blackberries evenly about the pie. Put in the center of the oven.
- Bake at 350 F for approximately 10-15 minutes or until the crust is gold-brown and the edges no longer jiggle.
- The Crust:.
- Add all ingredients except the butter. Rub the cubed butter in by hand until forming a coarse meal. Press into buttered pan.
BLACKBERRY-LEMON PIE
Great blackberry pie with a twist (of lemon).
Provided by Cyndi Cady
Categories Desserts Pies Fruit Pie Recipes Blackberry Pie Recipes
Time 1h20m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place bottom crust into a 9 inch pie pan. In a medium bowl, crumble remaining pie crust into a bowl with the brown sugar and 1 tablespoon lemon zest. Mix with hands until dough becomes pea-size crumbs. Set aside.
- In a large bowl, combine blackberries, white sugar, flour and 1 tablespoon lemon zest. Fill bottom pie crust with blackberry mixture. Sprinkle crumb topping over mixture and dot with butter.
- Bake pie in preheated oven for 45 minutes to 1 hour, or until crust is browned and berries are bubbling. Let stand before serving.
Nutrition Facts : Calories 448.7 calories, Carbohydrate 72 g, Cholesterol 3.8 mg, Fat 16.8 g, Fiber 5.6 g, Protein 4.6 g, SaturatedFat 4.7 g, Sodium 248.8 mg, Sugar 41.6 g
Tips
- To make a flaky pie crust, use very cold butter and work it into the flour quickly. Avoid overworking the dough, as this will make it tough.
- When rolling out the dough, use a light touch and avoid pulling or stretching it. This will help to prevent the dough from shrinking in the oven.
- Before baking the pie crust, chill it for at least 30 minutes. This will help to prevent the crust from shrinking and blistering.
- When making the filling, use fresh, ripe blackberries. Avoid using frozen or canned blackberries, as they will not have the same flavor or texture.
- To thicken the filling, use a cornstarch slurry. A cornstarch slurry is a mixture of cornstarch and water that is added to the filling before it is cooked. This will help to thicken the filling and prevent it from being too runny.
- When baking the pie, place it on a baking sheet to catch any drips. This will help to keep your oven clean.
- Allow the pie to cool completely before serving. This will help the filling to set and the crust to become flaky.
Conclusion
Blackberry lemon pie is a delicious and classic summer dessert. With its flaky crust, sweet and tart filling, and bright lemon flavor, this pie is sure to please everyone. Whether you are serving it at a special occasion or just enjoying it as a weeknight treat, blackberry lemon pie is a surefire hit.
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