Lemon Blackberry Pie Revised

So tonight for dinner we are having pork carnitas taco (YUMM my favorite) with tomatillo salsa and avocados, refritos and a black bean quinoa tex mex salad I picked up at the farmers market yesterday.  Since it is our "family dinner" night tonight we are also having dessert!  Lemon Blackberry Pie!

I have revised some recipes to try to make it healthier, so let's see how it goes!

Lemon Blackberry Pie Revised
using Relish and 100 Days of Real food blog.

I used Lisa's recipe for a whole wheat crust from her Healthy Homemade Pop Tarts

Pie Crust

• 2 ¼ cup whole-wheat flour, plus extra for rolling out the dough
• ½ tsp salt
• 1 cup cold, unsalted butter (2 sticks)
• ½ cup water plus ice
• 1 egg beaten with a splash of water

1. You can make it in the food processor with the dough blade and pulse it together briefly, but I don't like to get mine out so I did it by hand with a pastry cutter.
2. Meanwhile fill a glass measuring cup with ½ cup water and add a few ice cubes to it.
3. Take the cold butter straight out of the fridge and cut it into ½ inch chunks. Sprinkle the pieces of butter on top of the flour/ salt mixture. Be careful to spread out the butter as opposed to letting it all clump together in one piece.
4. Cut with pastry cutter until the mixture resembles a crumbly meal. Gradually add 1/3 cup water and watch the dough come  together and add 2 – 3 more teaspoons of water as needed so a dough ball will form. If some of the dough is in a ball and some is stuck to the sides that is okay…you can fix it with your hands. At this point the dough could be stored in the fridge in plastic wrap for up to 3 days or in the freezer (in a freezer safe container) for up to 6 months.
5. Place the dough on a lightly floured counter or large cutting board. With a rolling pin (and another sprinkling of flour) flatten out the dough to no more than a quarter inch thick. Trim any uneven ends  and use those to patch other edges as necessary.

 On a lightly floured surface use your hands to slightly flatten dough into round shape. Roll dough from center to edge into a 12-inch circle. 

[3] 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. 

[4] Fold under extra pastry. Crimp edge as desired. Prick bottom and sides 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 350 degrees. 

• FILLING
• 3 large eggs
• 2 large eggs , whites only
• 3/4 cup sugar  (we used coconut sugar)
• 3/4 cup lemon juice  (probably would cut this back a little to 1/2)
• 1/4 cup butter, melted
• 4 tablespoon zest of lemon
• 1 cup blackberries

[5] 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 zest. 

[6] 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. Cut into 10 slices.  




OH MY this pie was delicious and just the thing for a hot summer day!


Enjoy!