Blackberry Lime Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">2 tbsp granulated sugar</li><li class="ingredients-single-item">225g cold unsalted butter, cubed</li><li class="ingredients-single-item">60-80ml ice-cold water</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">1 tbsp coarse sugar, for sprinkling</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">750g fresh blackberries (or frozen, thawed and drained)</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">40g cornstarch</li><li class="ingredients-single-item">Zest of 2 limes</li><li class="ingredients-single-item">60ml fresh lime juice (about 2-3 limes)</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">2 tbsp unsalted butter, cut into small pieces</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry wheel or sharp knife (for lattice)</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Food processor (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Prepare the pie dough: In a large bowl or food processor, combine the flour, salt, and 2 tablespoons sugar. Add the cold cubed butter and cut it into the flour mixture using a pastry cutter, two knives, or pulse in the food processor until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. These butter pockets will create steam during baking, resulting in those desirable flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually add the ice water, 1 tablespoon at a time, mixing gently until the dough just holds together when pinched. Be careful not to overwork the dough or add too much water, which would develop gluten and make your crust tough rather than tender.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Divide the dough into two portions, one slightly larger (about 60%) for the bottom crust and one smaller (about 40%) for the lattice top. Form each portion into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days. Chilling relaxes the gluten and firms up the butter, ensuring a flakier crust.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Prepare the filling: In a large bowl, gently toss the blackberries with the sugar, cornstarch, lime zest, lime juice, and salt until evenly coated. The cornstarch will thicken the juices as the pie bakes, preventing a soggy bottom crust.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 200°C (400°F) and place a baking sheet in the oven to preheat. This will help cook the bottom crust properly.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>On a lightly floured surface, roll out the larger disk of dough to a 30cm (12-inch) circle, about 3mm (1/8-inch) thick. Carefully transfer it to your pie dish, gently pressing it into the bottom and sides. Leave any overhang for now.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the blackberry filling into the crust, mounding slightly in the center. Dot the surface with the small pieces of butter – this enriches the filling and adds a subtle creaminess that balances the tart fruit.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Roll out the remaining dough to a 28cm (11-inch) circle. Cut into 2.5cm (1-inch) strips for the lattice. Create the lattice pattern by laying half the strips across the pie, then fold back every other strip halfway. Place one strip perpendicular to them, then unfold the folded strips. Now fold back the alternate strips and continue the weaving process. Don't rush – a neat lattice makes for a beautiful presentation.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Trim any excess dough to about 1.5cm (1/2 inch) beyond the edge of the pie dish. Fold the overhang under and crimp or flute the edges decoratively between your thumb and forefinger.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Brush the lattice and edges with beaten egg, then sprinkle with coarse sugar for a beautiful sparkle and extra crunch.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Place the pie on the preheated baking sheet and bake for 20 minutes at 200°C (400°F), then reduce the temperature to 175°C (350°F) and continue baking for 35-40 minutes more, until the crust is golden brown and the filling is bubbling thickly through the lattice. If the edges brown too quickly, shield them with a ring of aluminum foil.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the pie to cool completely on a wire rack for at least 3 hours before slicing. This resting period is crucial – it allows the filling to set properly so it won't run when cut. The pectin in the blackberries needs time to gel with the cornstarch for the perfect slice.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Serve at room temperature with a scoop of vanilla ice cream or lightly whipped cream. The pie will keep, covered at room temperature, for 2 days, or refrigerated for up to 5 days. The bright lime flavor will actually deepen overnight, making this an excellent make-ahead dessert!</li></ol>