Yea! It's birthday pie! I made this pie for my stepdad's birthday party on Wednesday. It was a big birthday, and I decided to make one of my very best go-to recipes. It's not particularly flashy or huge, but it is beautiful and crazy-delicious. Do not make this pie if you don't like lemon, though. I pretty sure you wouldn't based on the name alone, but this pie is insanely lemon-y. You're gonna think I'm crazy when you see how much lemon juice and zest is in here -- especially when you see how little sugar is involved -- but this pie is pure, sweet magic. The super-tart lemon also makes the blackberries, which are typically a little tart, taste like candy. The tart of the lemon brings out all their natural sweetness. Really. I mean it. This pie is magic and perfect for a wonderful man on his birthday.
Also, do yourself a favor -- if you don't already own a microplane zester, go buy one before you make this pie. You will thank me when it takes about 5 minutes to zest and juice all these lemons instead of the countless time it takes with a traditional zester.
That's my stepdad on the right, rockin' the sweet 'stache.
Put your pie crust in your pie plate and prick the bottom of it with a fork until it is thoroughly pricked. The pricking keeps it from puffing up when you pre-bake it.
Sprinkle your blackberries on the crust as soon as it comes out of the oven.
Mix up your lemon filling and pour it over the blackberries. The berries will float to the top. The bake that pie like you mean it.
Let it cool before you eat it up. Don't be surprised when it all vanishes in about 5 minutes flat.
Lemon Blackberry Pie
makes one 9" pie
1 unbaked pie crust
1 pint fresh blackberries
2 egg whites
1/4 cup plain Greek yogurt
3/4 cup sugar
Finely grated zest and juice of 5 lemons
1/4 cup butter, melted and cooled
Preheat oven to 400°. Place the unbaked pie shell in a 9" pie plate. Prick the bottom with a fork. Place in the refrigerator while the oven preheats. Line the pie crust with a double thickness of foil. Bake for 8 minutes, remove the foil, and bake for 5 more minutes or until the pastry is light golden. Spread the whole blackberries on the bottom of the hot crust. Cool on a wire rack while you prepare the filling.
Reduce the oven temperature to 350°. In a large bowl, whisk together the eggs, egg whites, Greek yogurt, and sugar until well combined. Stir in the lemon zest and juice.
Bake for 30 minutes, or until the lemon mixture is set in the middle. Let cool completely on a wire rack. Store in the refrigerator up to 3 days.