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My review
Blackberry-Lemon Pie
Cyndi Cady
"Great blackberry pie with a twist (of lemon)."
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Ingredients
1 h 20 m servings 449 calsOriginal recipe yields 8 servings (1 - 9 inch pie)
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C).
- Place bottom crust into a 9 inch pie pan. In a medium bowl, crumble remaining pie crust into a bowl with the brown sugar and 1 tablespoon lemon zest. Mix with hands until dough becomes pea-size crumbs. Set aside.
- In a large bowl, combine blackberries, white sugar, flour and 1 tablespoon lemon zest. Fill bottom pie crust with blackberry mixture. Sprinkle crumb topping over mixture and dot with butter.
- Bake pie in preheated oven for 45 minutes to 1 hour, or until crust is browned and berries are bubbling. Let stand before serving.
Nutrition Facts
Per Serving: 449 calories; 16.8 g fat; 72 g carbohydrates; 4.6 g protein; 4 mg cholesterol; 249 mg sodium. Full nutrition
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Reviews
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Newest
9/2/2008
Actually, this pie is wonderful. It's just missing the 4 teaspoons of tapioca, which is an absolute staple for pies with juicy fruits, as it absorbs the excess juiciness. I'd encourage the previ...
2/21/2004
This recipe was awful! I baked it the full hour and the top looked great. But when I cut the pie (2 hours after it came out of the oven) the filling was like water. And it tasted terrible, re...
8/19/2009
I thought this recipe was great, and I didn't use Tapioca. I used a pie crust that was made completely with Butter (no crisco) and I baked it in a 9"x9" square baking pan. I also used about a cu...