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lemon blackberry pie




# # # # # #


  • Carbohydrates: 294.7
  • Fats: 20.0
  • Dietary Fiber: 100.0
  • Minerals: 8.0
  • Proteins: 10.0
  • Vitamins: 39.0
  • Water: 13.0


  1. Prepare crust--in medium bowl
  2. Stir together flour
  3. Sugar
  4. And salt
  5. Using a pastry blender
  6. Cut in cold butter until pieces are pea size
  7. Sprinkle 1 tablespoon cold water over par of the flour mixture
  8. Toss gently with a fork
  9. Push moistened dough to side of bowl
  10. Repeat with additional cold water
  11. 1 tablespoon at a time until all of the flour mixture is moistened
  12. Shape into a ball
  13. Preheat oven to 400
  14. Roll out dough on a lightly floured surface into a 12-inch circle
  15. Transfer dough to a 9-inch pie plate
  16. Fit pastry to plate without stretching it
  17. Trim pastry to 1 / 2 inch beyond edge of pie plate
  18. Fold under extra pastry
  19. Crimp edges as desired
  20. Prick bottom and sides of pastry with a fork
  21. Line pastry with a double thickness of foil
  22. Bake for 8 minutes
  23. Remove foil
  24. Bake for 5-6 minutes more or until pastry is golden
  25. Cool on wire rack
  26. Decrease oven temperature to 350
  27. In a big bowl
  28. Combine eggs
  29. Egg whites
  30. Sugar
  31. And lemon juice
  32. Beat with an electric mixer on medium to high speed until thick and lemon colored
  33. Stir in melted butter and lemon peel
  34. Place blackberries in bottom of baked pastry shell
  35. Pour lemon mixture over blackberries
  36. Bake about 30 minutes or until lemon mixture is set
  37. Cool on wire rack

Step 28

Total Time in Minute 103

Ingredients Count 10

cooking lemon blackberry pie

See More Relate Photo


All-purpose flour




Cold water


Egg whites

Lemon peel

Fresh lemon juice

Fresh blackberries

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