Blackberry and Lime Pie

I have to admit – I love eating pies but I have never made a pie of this variety, until now. This Blackberry and Lime Pie recipe was enough to tempt me, and make me brave the pie. And it was worth it, and delicious with just enough sauce for leftovers with ice cream.

Serves: Makes 1 pie
Cooking Time: Preparation (excluding pastry making) 20 minutes, cook 45 minutes  1 hour


+ 1 quantity of sweet shortcrust pastry
+ 680 g blackberries*
+ 3/4 -1 cup granulated sugar
+ 3 tablespoons cornstarch
+ 2 tablespoons lime juice
+ 1 tablespoon lime zest
+ 2 tablespoons unsalted butter, melted
+ 1 egg yolk and milk, lightly beaten
+ 2 tablespoons coarse sugar
+ Ice cream or cream for serving
* Or some other sort of seasonal berry. Frozen is also fine – just defrost a little before using.


Preheat the oven to 205°C. If you have a pizza stone, place this in the oven too as it will assist in making the bottom crispy. Roll out approximately 2/3 of the savoury pastry and use it to line the base and sides of eight 22 cm fluted, loose-based pie tin. Place in refrigerator for 20 minutes. Measure out enough baking paper to line the pie dish, and then scrunch into a tight ball, before uncrumpling and laying on top of the pie dish. Add baking beads or uncooked rice before blind baking for 20-25 minutes or until golden in colour.

To make filling, combine the blackberries and 3/4 of a cup of sugar in a bowl. Toss and taste; add more sugar if needed. Add in cornstarch, lime juice, lime zest and melted butter, toss to combine and lightly mash a few berries. Let rest for 20 minutes, making sure to toss mixture every 5 minutes.

Once the pie case is cool, roll out the remaining 1/3 of the pastry into a 25 cm round. If you have a lattice pastry cutter, as I did on this occasion, use it (but be sure to apply the cutter with pressure to make sure it cuts through). If not, cut the dough in strips for weaving into a lattice work.

Pour the blackberry mixture into the pastry shell. Arrange your lattice strips on top of filling, before trimming the strips to edge of pan. Roll up bottom crust over lattice edge and crimp. Brush top with egg wash and sprinkle coarse sugar on top.

Bake on heated pizza stone for about an hour or until crust is golden brown and filling is bubbling. Check pie at 45 minutes. If the crust is browning too quickly, place foil or pie shield on top and continue to bake. Remove from oven once ready and allow to cool on a wire rack before serving with ice cream or cream.

Original recipe sourced from the Bakers Royale blog.

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