Lemon Blackberry Pie Recipes

BLACKBERRY LEMON CHESS PIE

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

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.

LEMON-BLACKBERRY PIE

Steps:

• Prepare crust--in medium bowl, stir together flour, sugar, and salt; using a pastry blender, cut in cold butter until pieces are pea size.
• Sprinkle 1 tablespoon cold water over par of the flour mixture; toss gently with a fork; push moistened dough to side of bowl; repeat with additional cold water, 1 tablespoon at a time until all of the flour mixture is moistened; shape into a ball.
• Preheat oven to 400°.
• Roll out dough on a lightly floured surface into a 12-inch circle; transfer dough to a 9-inch pie plate; fit pastry to plate without stretching it.
• Trim pastry to 1/2 inch beyond edge of pie plate; fold under extra pastry; crimp edges as desired.
• Prick bottom and sides of pastry with a fork; line pastry with a double thickness of foil; bake for 8 minutes.
• Remove foil; bake for 5-6 minutes more or until pastry is golden; cool on wire rack.
• Decrease oven temperature to 350°.
• In a big bowl, combine eggs, egg whites, sugar, and lemon juice; beat with an electric mixer on medium to high speed until thick and lemon colored.
• Stir in melted butter and lemon peel.
• Place blackberries in bottom of baked pastry shell.
• Pour lemon mixture over blackberries.
• Bake about 30 minutes or until lemon mixture is set; (cover pie crust edges with foil if concerned about overbrowning); cool on wire rack.

LEMON CHESS PIE WITH BLACKBERRY COMPOTE

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 PIE

Steps:

• Preheat oven to 400°F. Toss blackberries with sugar, tapioca, lemon peel and juice in large bowl. Let stand 15 min.
• Line 9-inch pie plate with 1 of the pie crusts as directed on package; fill with fruit mixture. Dot with butter. Cover with remaining pie crust; seal and flute edge. Cut several slits in top crust to allow steam to escape.
• Bake 45 to 50 min. or until juices form bubbles that burst slowly. Cool.