Blackberry Lemon Delight Pie
This Blackberry Lemon Delight Pie features a rich and buttery shortbread crust filled with a luscious blend of tangy lemon custard and juicy blackberries. The balance of sweet and tart creates a refreshing flavor profile, perfect for summer gatherings or a delightful dessert treat. Each slice is a harmonious blend of textures and tastes that will impress your family and friends.
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Servings
N/A
Calories
8
Ingredients
Ingredients
Large eggs
4 (separated)
Granulated sugar
3/4 cup (divided (1/2 cup for crust, 1/4 cup for filling))
Lemon juice
1/2 cup (freshly squeezed)
Salt
1/8 teaspoon (for filling + 1/4 teaspoon for crust)
Unsalted butter
1/4 cup (melted for filling + 1 cup cold, cubed for crust)
Blackberries
1/2 to 1 cup (fresh or frozen, based on preference)
Vanilla extract
1 teaspoon (for filling)
All-purpose flour
2 cups (for crust)
Instructions
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1. Preheat your oven to 350°F (175°C) and ensure the oven rack is in the middle position.
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2. Prepare the shortbread crust: In a large mixing bowl, combine 2 cups of flour, 1/2 cup of granulated sugar, and 1/4 teaspoon of salt. Add the cold, cubed unsalted butter and rub the mixture with your fingers until it resembles coarse crumbs.
3
3. Press the crust mixture into a buttered pie pan evenly across the bottom and up the sides. Pre-bake the crust for about 6 minutes or until it is lightly golden. Allow it to cool while preparing the filling.
4
4. In a large mixing bowl, beat the 4 egg whites with a high-speed mixer until they are bubbly and frothy. Set aside.
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5. In another bowl, whisk together the 4 egg yolks, 3/4 cup of granulated sugar, and 1/4 cup of melted butter until well combined. Stir in the vanilla extract and lemon juice until incorporated.
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6. Gently fold the beaten egg whites into the egg yolk mixture until fully combined, being careful not to deflate the egg whites.
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7. Pour the filling into the cooled pie crust, and scatter the blackberries evenly on top of the filling.
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8. Carefully place the pie in the center of the oven and bake for 10-15 minutes, or until the crust is golden brown and the filling is set with only slight jiggliness in the center.
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9. Remove from the oven and allow the pie to cool completely before slicing for serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Blackberry Lemon Delight Pie?
Blackberry Lemon Delight Pie is a dessert featuring a buttery shortbread crust filled with a tangy lemon custard and fresh blackberries.
What ingredients are used to make the crust?
The crust is made from 2 cups of all-purpose flour, 1/2 cup of granulated sugar, 1/4 teaspoon of salt, and 1 cup of cold, cubed unsalted butter.
How long should the shortbread crust be pre-baked?
The crust should be pre-baked for about 6 minutes or until it is lightly golden.
What oven temperature is required for this recipe?
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) with the rack in the middle position.
Can I use frozen blackberries for this pie?
Yes, you can use either 1/2 to 1 cup of fresh or frozen blackberries based on your preference.
How are the eggs prepared for the filling?
The 4 eggs must be separated; the whites are beaten until frothy, while the yolks are whisked with sugar and butter.
What is the role of the egg whites in the lemon custard?
The beaten egg whites are folded into the filling to create a light and airy custard texture.
How do I know when the pie is finished baking?
The pie is done when the crust is golden brown and the filling is set with only a slight jiggliness in the center, usually after 10 to 15 minutes.
Should the pie be served immediately after baking?
No, the pie should be allowed to cool completely before slicing to ensure the filling has set properly.
Is fresh lemon juice necessary for this recipe?
The recipe recommends 1/2 cup of freshly squeezed lemon juice for the best flavor profile.
What type of butter is used for the filling?
The filling requires 1/4 cup of melted unsalted butter.
How do I combine the butter with the flour for the crust?
Rub the cold, cubed butter into the flour, sugar, and salt mixture with your fingers until it resembles coarse crumbs.
Can I use a high-speed mixer for the egg whites?
Yes, use a high-speed mixer to beat the 4 egg whites until they are bubbly and frothy.
What happens if I deflate the egg whites while mixing?
Deflating the egg whites can result in a denser, less airy custard filling, so you should fold them in very gently.
How much sugar is needed for the entire recipe?
A total of 3/4 cup of granulated sugar is used, divided into 1/2 cup for the crust and 1/4 cup for the filling.
What flavor profile does this pie have?
It features a balance of sweet and tart flavors with a rich, buttery shortbread base.
Do I need to grease the pie pan?
The recipe suggests using a buttered pie pan to prevent the shortbread crust from sticking.
Can I add vanilla extract to the crust?
The recipe calls for 1 teaspoon of vanilla extract specifically in the filling mixture.
How many servings does this pie provide?
While not explicitly stated, a standard 9-inch pie typically provides 8 servings.
Can I use other types of berries?
While designed for blackberries, you could substitute them with raspberries or blueberries for a similar effect.
Is this pie suitable for summer gatherings?
Yes, its refreshing lemon flavor and fresh berries make it a perfect dessert for summer.
How should leftovers be stored?
Leftovers should be stored in the refrigerator, covered tightly, to maintain the freshness of the custard.
What is the texture of the shortbread crust?
The shortbread crust is rich, buttery, and slightly crumbly compared to a traditional flaky pie crust.
Do I need to add salt to the filling?
Yes, the filling includes 1/8 teaspoon of salt to help balance the sweetness.
How do I distribute the blackberries in the pie?
Scatter the blackberries evenly on top of the lemon filling before placing the pie in the oven.
Should the butter for the crust be melted or cold?
The butter for the crust must be cold and cubed to achieve the correct shortbread texture.
Can I use bottled lemon juice?
While fresh is preferred for flavor, bottled lemon juice can be used as a substitute if fresh is unavailable.
How do I avoid a soggy bottom on the crust?
Pre-baking the crust for 6 minutes before adding the filling helps ensure it stays crisp.
Is this recipe difficult for beginners?
The steps are straightforward, though care must be taken when beating and folding egg whites.
Can I make this pie dairy-free?
You would need to substitute the butter with a dairy-free alternative, though it may change the flavor and texture of the shortbread.