Blackberry Meringue Pie

Add H2O 1 tablespoon at a fourth dimension as well as pulse merely until mixture sticks together Blackberry Meringue Pie
Ingredients:

for the pie crust:
1 loving cup flour
1/3 loving cup mutual depression temperature butter, cutting into 1 inch chunks
3-4 tablespoons H2O ice H2O
1 tablespoon lime zest

for the filling:
four egg yolks, beaten
1 1/2 cups water
1 1/4 cups sugar
1/2 loving cup blackberry juice
1/3 loving cup cornstarch
ii 1/2 tablespoons butter
1/4 teaspoon salt

for the meringue:
four egg whites
ii tablespoons sugar
1 pinch cream of tartar


Directions:

for the pie crust:
Preheat oven to 350. Place the butter, flour as well as zest into a nutrient processor. Add H2O 1 tablespoon at a fourth dimension as well as pulse merely until mixture sticks together. Form the dough into a ball hence curlicue out on a floured surface. Place inward a pie plate as well as prick amongst a fork. Bake 10-15 minutes or until golden. Cool earlier filling. Turn the oven upwards to 375.

for the filling:
In a medium saucepan, whisk together the sugar, cornstarch, salt, water, blackberry juice as well as zest. Cook, stirring frequently, until mixture comes to a boil. Stir inward butter. Place egg yolks inward a modest bowl as well as gradually whisk inward 1/2 loving cup of hot sugar/juice mixture. Whisk the eggy mixture into remaining saccharide mixture inward the pan. Bring to a boil as well as operate along to produce spell stirring constantly until thick. Pour filling into the baked pie crust.


In a large metallic bowl (preferably 1 attached to a stand upwards mixer), compaction egg whites as well as cream of tartar until foamy. Add the saccharide as well as operate along to compaction until rigid peaks form. Spread meringue over pie, sealing the edges at the crust. Bake for 10 minutes or until meringue is golden brown.

Fully cool the pie earlier slicing.

Note: I made the blackberry juice past times forcing the berries through a sieve using a whisk. Taste it as well as if the juice is really sweet, trim the saccharide past times a few tablespoons.

My thoughts:
Blackberry yields are notwithstanding high every hateful solar daytime as well as I convey been scrambling for ways to purpose upwards the frail berries earlier they turn. I've never made a meringue pie earlier but am completely comfortable amongst egg whites as well as making curd hence I idea I'd hand it a shot. I am glad I did. It was actually slow as well as the results were fabulous. The blackberry season is deliciously strong, a perfect foil for the fluffy as well as slightly sweetness meringue.

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