- Preheat oven to 400 degrees F. Prepare Sweet Butter Pastry. On a lightly floured surface use your hands to slightly flatten dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry around rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Prick bottom and side of pastry with a fork. Line pastry with double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or until pastry is golden. Cool on a wire rack. Reduce oven temperature to 350 degrees F.
- In a large 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. Cool on wire rack. Makes 9 servings.
Sweet Butter Pastry
- In a 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 part 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 (4 to 5 tablespoons total), until all of the flour mixture is moistened. Shape into a ball.
Nutrition Facts (Lemon-Blackberry Pie)
- Per serving:
- 135 kcal cal.,
- 5 g fat
- 20 g carb.,
- 0 g fiber,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
Suzanne Martony 484 Days Ago
This recipe has some flaws: First of all, the pie crust recipe is insufficient for a one crust 9 inch pie pan. Secondly, every pie crust recipe I've ever seen states to chill the dough before rolling it out; not doing so made it difficult to work with. Then there's the filling: I beat it for 8 minutes at medium high speed & it still was as thin as water. So I used my judgment & added the remaining two egg yolks to try to thicken it, to no avail. Then the melted butter didn't disperse properly throughout the filling by simply stirring it in, & I was reluctant to beat the filling any more. Needless to say, with an insufficient pie crust, I had some leftover filling which I baked off in two custard cups (sans a water bath). I wouldn't recommend this recipe - too many good ingredients could be wasted (it took the rind of six average size lemons, for example). Was this really tested in your test kitchen? I've been cooking & baking for 60 years now, & am pretty sure no mistakes were made on my end.