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Lemon Blackberry Pie
Makes 16 Servings
*1 cup all-purpose flour
*1/4 teaspoon salt
*3 tablespoons sugar
*1/4 cup cold butter
*6 tablespoons ice cold water
*3/4 cup fresh lemon juice
*3/4 cup sugar
*3 whole eggs
*2 egg whites
*4 tablespoons grated lemon peel
*1/4 cup melted butter
*1 cup fresh blackberries
1Preheat oven to 400F degrees.
2Place flour in a medium bowl. Add salt and sugar and mix well. Add butter and cut into flour, using a pastry cutter, until butter is the size of small peas. Add water, 1 tablespoon at a time, mixing gently and briefly with a fork after each addition. Dough will begin to form a ball when enough water has been added. Gather dough with dry hands and form into an even ball. Let rest for 5 minutes.
3On a lightly-floured surface, roll into a 12-inch circle. Gently drape over a 9" pie plate and flute edges. Lightly prick bottom of crust with a fork. Bake for about 8 minutes or until puffy, but not browned. Remove from oven and set aside. Reduce oven temperature to 350F degrees.
4In a large bowl, combine lemon juice and sugar. In medium mixing bowl, beat eggs and egg whites together with an electric mixer until combined. Add to lemon juice mixture and beat until a bright lemon color forms. Add lemon peel and melted butter and mix well.
5Spread berries evenly in the bottom of pie shell. Pour lemon mixture over blackberries and bake for 30 minutes. Let cool and cut into 16 slices.
  • This is a true seasonal dish. Use whatever fresh berries are available - raspberries, boysenberries or blueberries will do nicely. Frozen berries are too juicy and will ruin the crust.
  • EACH SERVING CONTAINS APPROXIMATELY: 135 calories, 20 gm. carbohydrate, 5 gm. fat, 53 mg. cholesterol, 3 gm. protein, 37 mg. sodium, trace fiber

coverCanyon Ranch Chefs, Tucson, Arizona and Lenox, Massachusetts.

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