Tuesday, May 22, 2012

Blackberry Raspberry Lemon Pie

Remember yesterday when I posted a zillion berry recipes on the end of my Meal Plan Monday?  Well, things like this are the reason why.

You know when you take that first perfect bite of the first berry pie of the summer and your heart melts a little, and you go weak at the knees, and then you shed a tear or two?

Well, that's what happened here.  And then it happened for the next 8 bites.  And then all through the next slice.

I made this pie the other night to top off our little barbeque in the park.  Actually, let me back up. Ashley from The Uniqueness of Being made this pie, due to the injury on my finger.  It's still healing and I didn't exactly want to roll it around in pie crust OR lemon juice.  So Ash stepped up and played Suzy Homemaker to save the little finger.  You should go applaud her on her pie making skills because she did an excellent job.

It was obviously a hit since this is what it looked like by the time I could get my hands on it to snap a few photos.

I know pie making can be a little scary.  Mainly because making the pie crust can be a royal pain.  But listen, I know you can do it.  It just takes a little practice.  And maybe some patience too.

Homemade pie crust is obviously the best route and I normally wouldn't endorse this but if you aren't feeling up to it...go buy one.  I swear I won't tell.

Blackberry Raspberry Lemon Pie...
adapted from Dorie Greenspan via Joy the Baker

Makes: one-9inch double crusted pie   Prep Time: 15 minutes   Bake Time: 1 hour   Total Time: 1 hour 45 minutes

{Printable Recipe}

dough for a double crust (I used {this} Buttermilk Pie Recipe from Joy the Baker)
2 pints blackberries
1 pint raspberries
1 cup sugar
1/2 cup flour
generous pinch of salt
juice from 1/2 lemon
zest from 1/2 lemon
1/4 cup crushed graham crackers or bread crumbs
1 large egg with 1 teaspoon water for egg wash
sugar for dusting

  1. Position a rack in the lower 1/3 of the oven and preheat to 425°.
  2. Place berries in a medium bowl and gently stir in sugar, flour, salt, lemon zest, and lemon juice.  Let sit for 5 minutes and then do a taste test to see if more sugar or lemon is needed.  Add more according to your taste buds.
  3. Roll out bottom layer of crust and place in pie dish leaving a 1/2-inch overhang.  Spread graham crackers or bread crumbs in an even layer in the bottom of the dish to soak up any extra juices.  Spoon berry mixture in and distribute evenly.  Brush crust with egg wash.
  4. Drape the second crust over the top of the pie leaving a 1/2-inch overhang.  Tuck the crusts under to where they are flush with the edge of the pie plate.  Crimp with your fingers or a fork to seal.  Cut four vent holes in the top of the crust.
  5. Coat the top and the sides of the pie with the egg wash.  Generously sprinkle with granulated sugar.  Bake at 425° for 30 minutes and then reduce heat to 375° and bake for another 30 minutes or until the crust is golden brown and the filling is bubbling out through the holes.  If the crust starts to brown too quickly, make a loose foil tent to cover the pie.
  6. Transfer to a wire rack and let cool for 30 minutes before serving.


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