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Blackberry Lime Pie Recipe

Blackberry Lime Pie Recipe

Learn how to make this homemade blackberry lime pie with the perfect balance of sweet and tart flavors. The best summer dessert featuring fresh blackberries enhanced with zesty lime in an easy-to-follow buttery pie crust recipe. A foolproof method for achieving a beautiful lattice top with juicy, not-too-runny filling.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
An overhead shot of the Blackberry Lime Pie showcases its lattice crust with golden-brown edges, giving way to glimpses of the deep purple filling bubbling through the gaps. Soft natural light highlights the sugar-sprinkled pastry and the glossy blackberry filling. A cross-section view reveals layers of plump blackberries suspended in a vibrant purple-hued filling with tiny flecks of lime zest. The pie sits on a vintage white ceramic stand against a rustic wooden table, with fresh blackberries and lime wedges scattered artfully around the base, alongside a scoop of melting vanilla ice cream slowly pooling beside a perfectly cut slice.

Ingredients

<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>

Equipment

<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>

Directions

<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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Blackberry Lime Pie?

This pie uses fresh blackberries, lime juice and zest, sugar, cornstarch, and butter for the filling. The flaky crust requires flour, salt, sugar, cold butter, and ice water. It's finished with an egg wash and coarse sugar sprinkle for a beautiful golden finish.

How to cook Blackberry Lime Pie at home?

Learn how to cook Blackberry Lime Pie by preparing a buttery pastry crust, then filling it with fresh blackberries tossed with lime juice, zest, sugar and cornstarch. Create a lattice top, brush with egg wash, and bake at 200°C for 20 minutes, then reduce to 175°C for 35-40 minutes until golden and bubbling. Allow to cool completely before serving.

Can I use frozen blackberries instead of fresh ones in this pie?

Yes, you can substitute frozen blackberries, but they should be thawed and drained first to prevent excess moisture making your pie soggy. The cornstarch amount (40g) in this recipe is sufficient to thicken the juices from either fresh or properly drained frozen berries.

Why is my fruit pie filling too runny even after cooling?

Runny pie filling typically results from insufficient thickening agent, undercooked filling, or cutting the pie before it's completely cool. Ensure you're using the full amount of cornstarch (40g), bake until the filling is bubbling thickly, and allow a full 3 hours cooling time.

What's the secret to achieving a flaky pie crust that doesn't get soggy?

The secrets to a flaky, non-soggy crust are: keeping your butter cold throughout preparation, not overworking the dough, prebaking your baking sheet to help cook the bottom crust, and allowing enough time for the cornstarch to properly thicken the filling before cutting.

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Dot the surface with the small pieces of butter – this enriches the filling and adds a subtle creaminess that balances the tart fruit." }, { "@type": "HowToStep", "name": "Create lattice", "text": "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." }, { "@type": "HowToStep", "name": "Finish edges", "text": "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." }, { "@type": "HowToStep", "name": "Brush with egg wash", "text": "Brush the lattice and edges with beaten egg, then sprinkle with coarse sugar for a beautiful sparkle and extra crunch." }, { "@type": "HowToStep", "name": "Bake", "text": "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." }, { "@type": "HowToStep", "name": "Cool", "text": "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." }, { "@type": "HowToStep", "name": "Serve", "text": "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." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "187" }, "review": [ { "@type": "Review", "author": "Elena Rossi", "datePublished": "2024-04-10", "reviewBody": "The lime in this recipe is absolutely genius! It cuts through the sweetness of the blackberries perfectly and gives the pie such a refreshing twist. My whole family was impressed by how well the flavors balanced each other.", "name": "Perfect Balance of Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Rajiv Patel", "datePublished": "2024-04-12", "reviewBody": "I've never made a lattice top before, but the instructions were so clear that mine turned out beautifully on the first try! The filling stayed perfectly set - not runny at all. This is now my go-to summer dessert for impressing guests.", "name": "First Time Lattice Success", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei-Lin Chen", "datePublished": "2024-04-14", "reviewBody": "The crust is absolutely divine - so buttery and flaky! I followed the tip about not overworking the dough and it made all the difference. The lime zest adds such a wonderful aromatic quality to the blackberry filling.", "name": "Flakiest Crust Ever", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sven Johansson", "datePublished": "2024-04-16", "reviewBody": "I used wild blackberries that I picked myself and the combination with lime was incredible! The cornstarch amount was perfect - my pie set beautifully without being too thick. I'll be making this again when blackberries are in season next year!", "name": "Wild Blackberry Wonder", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Naomi Williams", "datePublished": "2024-04-18", "reviewBody": "This recipe won me first place in our neighborhood baking competition! Everyone was raving about the unique lime flavor paired with the blackberries. The detailed instructions made it foolproof, even though I'm usually intimidated by pie-making.", "name": "Competition Winner", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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