Lemon Blackberry Pie
Bursting with bright, tangy flavors, this Lemon Blackberry Pie is a show-stopping dessert that perfectly balances sweet and tart in every bite. Featuring a flaky, homemade butter crust and a luscious filling made with juicy blackberries, fresh lemon juice, and a hint of zest, this pie is a celebration of seasonal ingredients at their finest. The golden, egg-washed lattice crust adds a touch of elegance, making it a stunning centerpiece for any occasion. With just the right amount of sweetness and a citrusy twist, this pie is ideal for summertime gatherings, holiday feasts, or simply indulging your fruit pie cravings. Whether served as-is or with a dollop of whipped cream, this Lemon Blackberry Pie is guaranteed to delight!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter
- 6 tablespoons Ice water
- 1.25 cups Sugar
- 3 tablespoons Cornstarch
- 4 cups Blackberries
- 0.25 cup Lemon juice
- 1 tablespoon Lemon zest
- 0.25 teaspoons Salt
- 1 large Egg
- 1 tablespoon Heavy cream
Instructions
In a large bowl, whisk together 2 1/2 cups flour and 1/4 teaspoon salt. Cut in 1 cup of unsalted butter with a pastry cutter or your fingers until the mixture has pea-sized crumbs.
Drizzle in 6 tablespoons of ice water, one tablespoon at a time, mixing gently until the dough begins to come together. Do not over-mix.
Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 375°F (190°C). Roll out one of the chilled dough discs on a floured surface to fit a 9-inch pie dish. Carefully transfer it to the dish and trim the edges. Refrigerate the crust.
In a medium saucepan, combine 1 1/4 cups sugar, 3 tablespoons cornstarch, and 1/4 teaspoon salt. Mix well.
Stir in 4 cups of blackberries, 1/4 cup lemon juice, and 1 tablespoon lemon zest. Cook over medium heat while stirring frequently, until the mixture thickens, about 5-7 minutes. Remove from heat and let cool slightly.
Pour the berry mixture into the prepared crust.
Roll out the second dough disc. You can either cover the pie completely (leaving a few slits for steam to escape) or cut the dough into strips to create a lattice top. Secure and crimp the edges as desired.
In a small bowl, whisk together 1 egg and 1 tablespoon heavy cream. Brush this mixture over the top crust for a golden finish.
Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for 50-60 minutes, or until the crust is golden brown and the filling is bubbling.
Let the pie cool completely on a wire rack before serving to allow the filling to set, about 2-3 hours.
Nutrition Facts
Calories |
3428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.6 g | 148% | |
| Saturated Fat | 61.6 g | 308% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 482 mg | 161% | |
| Sodium | 736 mg | 32% | |
| Total Carbohydrate | 564.2 g | 205% | |
| Dietary Fiber | 41.5 g | 148% | |
| Total Sugars | 281.1 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 286 mg | 22% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 1475 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
