Lemon Blackberry Pie

Here is a delicious recipe for Lemon Blackberry Pie made with fresh blackberries and lemon cookies. It’s sure to satisfy any sweet tooth. 



2 chemical free Pie Crusts (e.g. Immaculate brand)
1/2 lb.  crushed lemon cookies (recipe follows)
2 lbs. washed and dried blackberries
¼ c each sugar and tapioca flour
egg wash (1 egg whisked with 1 T water)
sanding sugar to sprinkle

Roll out 1 pie crust on floured board so that it will be approximately 2 inches larger.
In large bowl, stir tapioca flour and sugar into blackberries.

Layer pie crust evenly into deep dish pie plate and layer crushed cookies onto crust.
Roll out other pie crust.

Place berries on top of cookie crumbles and cover with other pie crust, turning edges over to crump closed with fork.  Prick top with fork, brush with egg wash, sprinkle with sugar and bake 20 minutes at 400º, then reduce temperature to 350º and continue baking another 40 minutes or so until golden and beginning to bubble out.

Lemon Blackberry Pie


Makes about 3 dozen

1 ½ c whole wheat pastry flour
¼ c cornmeal
½ tsp. baking powder
¼ tsp. salt
¾ c sugar
2 tsp. lemon zest
1 stick (1/2 c cup) butter, unsalted
chilled, diced
2 T lemon juice
1 egg yolk
½ tsp. vanilla extract

In food processor, combine, flour, cornmeal, baking powder, salt and sugar.   Pulse in zest, then cut in butter to resemble coarse crumbs.

Whisk lemon juice, egg yolk, and vanilla and pour into flour mixture with the motor running.  Mix just until dough forms.  Turn out onto floured surface and knead lightly until dough comes together.  Shape into 9-10” log, wrap in plastic, and chill at least 2 hours.

Preheat oven to 375º.  Line baking sheet with parchment and place ¼” slices of dough on sheet.  Bake until slightly browned, about 12-14 minutes.  Cool on rack.  Store tightly covered in glass jar or tin, or freeze.   

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