Ingredients:
for the pie crust:
1 cup flour
1/3 cup cold butter, cut into 1 inch chunks
3-4 tablespoons ice water
1 tablespoon lime zest
for the filling:
4 egg yolks, beaten
1 1/2 cups water
1 1/4 cups sugar
1/2 cup blackberry juice
1/3 cup cornstarch
2 1/2 tablespoons butter
1/4 teaspoon salt
for the meringue:
4 egg whites
2 tablespoons sugar
1 pinch cream of tartar
Directions:
for the pie crust:
Preheat oven to 350. Place the butter, flour and zest into a food processor. Add water one tablespoon at a time and pulse just until mixture sticks together. Form the dough into a ball then roll out on a floured surface. Place in a pie plate and prick with a fork. Bake 10-15 minutes or until golden. Cool before filling. Turn the oven up to 375.
for the filling:
In a medium saucepan, whisk together the sugar, cornstarch, salt, water, blackberry juice and zest. Cook, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar/juice mixture. Whisk the eggy mixture into remaining sugar mixture in the pan. Bring to a boil and continue to cook while stirring constantly until thick. Pour filling into the baked pie crust.
In a large metal bowl (preferably one attached to a stand mixer), beat egg whites and cream of tartar until foamy. Add the sugar and continue to beat until stiff peaks form. Spread meringue over pie, sealing the edges at the crust. Bake for 10 minutes or until meringue is golden brown.
Fully cool the pie before slicing.
Note: I made the blackberry juice by forcing the berries through a sieve using a whisk. Taste it and if the juice is very sweet, reduce the sugar by a few tablespoons.
for the pie crust:
1 cup flour
1/3 cup cold butter, cut into 1 inch chunks
3-4 tablespoons ice water
1 tablespoon lime zest
for the filling:
4 egg yolks, beaten
1 1/2 cups water
1 1/4 cups sugar
1/2 cup blackberry juice
1/3 cup cornstarch
2 1/2 tablespoons butter
1/4 teaspoon salt
for the meringue:
4 egg whites
2 tablespoons sugar
1 pinch cream of tartar
Directions:
for the pie crust:
Preheat oven to 350. Place the butter, flour and zest into a food processor. Add water one tablespoon at a time and pulse just until mixture sticks together. Form the dough into a ball then roll out on a floured surface. Place in a pie plate and prick with a fork. Bake 10-15 minutes or until golden. Cool before filling. Turn the oven up to 375.
for the filling:
In a medium saucepan, whisk together the sugar, cornstarch, salt, water, blackberry juice and zest. Cook, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar/juice mixture. Whisk the eggy mixture into remaining sugar mixture in the pan. Bring to a boil and continue to cook while stirring constantly until thick. Pour filling into the baked pie crust.
In a large metal bowl (preferably one attached to a stand mixer), beat egg whites and cream of tartar until foamy. Add the sugar and continue to beat until stiff peaks form. Spread meringue over pie, sealing the edges at the crust. Bake for 10 minutes or until meringue is golden brown.
Fully cool the pie before slicing.
Note: I made the blackberry juice by forcing the berries through a sieve using a whisk. Taste it and if the juice is very sweet, reduce the sugar by a few tablespoons.
I love any meringue pie, so delicious! Your version looks amazing!
ReplyDeleteKatie xox
I love meringues!!! yours looks really yummy!
ReplyDeleteWhat a yummy idea! You always come up with such creative ones! That looks like summer! -Chris Ann
ReplyDeleteYour meringue looks perfect. What a terrific looking pie! :P
ReplyDeleteBlackberry juice was made by???
ReplyDeleteDid you put the berries thru a strainer? Or ?
I've a backyard full of blackberries.....so am eager to know.
Helen- I included instructions for making the juice in the note in the recipe.
ReplyDeleteFabulous! Do you think this would work with blueberries? I love the addition of lime zest in your pie crust. Can't wait to try it.
ReplyDeleteAllison- I would think so but blueberries are a lot harder to juice at home. You'd have to be sure no skin got into the juice.
ReplyDeleteThe blackberry filling is so smooth and vivid. I am hoping to pick berries this weekend, so this demands to be made!
ReplyDeleteWhat a delightful pie!!
ReplyDeleteLooks georgous & so fab too!
Omg this sounds and looks SO GOOOOOD!
ReplyDeleteWow!! July was a bad month to be lazy about reading blogs... this looks absolutely delish! I've never seen a berry meringue pie. I bet my husband would LOVE this!
ReplyDelete