Better Homes and Gardens' Lemon Blackberry Pie

I bought some blackberries this weekend because they were the freshest looking berry in the store. I just needed to find a recipe to do something with them besides putting them on top of pancakes. I decided to try this pie recipe because it looked pretty simple and I had the rest of the ingredients already at home. I used a graham cracker pie crust pre-made instead of making my own, because well why not?

©EverydayCookingAdventures 2012

I had to cook it for 45 minutes at 350ºF until it was fully set. The only difference between my pie and the one in the recipe is I didn’t have a thick crust, but I’ll take graham cracker over a deep dish piecrust any day. At the last 10 minutes or so I pulled out the oven rack with the pie on it a little in order to sprinkle the top of the pie with some cinnamon and sugar very lightly. This gave it a nice glazed look on top.

It is a hit!! This is making my favorite recipes list. The lemon custard is light, fluffy and very lemony. The blackberries are sweet and scrumptious. It’s not too sweet and definitely not tart. Just perfect! Here’s my pie: +Better Homes and Gardens

Lemon-Blackberry Pie ©Everyday Cooking Adventures 2012

Lemon-Blackberry Pie

From: Better Homes & Gardens Magazine

Makes: 9 servings, 1-9″ pie

Ingredients

Sweet Butter Pastry(recipe below) or 1 piecrust
3 eggs
2 egg whites
3/4 cup sugar
1/4 cup finely shredded lemon peel (set aside)
3/4 cup lemon juice
1/4 cup butter, melted
1 cup fresh blackberries

Directions
1. Preheat oven to 400ºF.

2. Skip to Step 3 if Not Making Your Own Piecrust: 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 350ºF.

3. 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.

4. 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.

Sweet Butter Pastry

ingredients
1 cup all-purpose flour
3 tablespoons sugar
1/4 teaspoon salt
1/4 cup cold butter
4 – 5 tablespoons cold water

directions
1. 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.