Lemon and Berry Pie

Indulge in the vibrant flavors of a classic Lemon and Berry Pie, a perfect balance of zesty citrus and sweet, juicy berries nestled in a buttery homemade crust. This dessert features a silky lemon curd made with freshly squeezed lemon juice and zest, layered with a luscious mix of lightly cooked blueberries, raspberries, and strawberries. The golden, flaky crust is baked to perfection and provides the ideal base for the tangy and fruity filling. Topped with a dusting of powdered sugar for a touch of elegance, this refreshing pie is a show-stopping treat for any occasion, from summer gatherings to holiday celebrations. With just 40 minutes of prep time, this easy-to-make pie is a must-try for lovers of tart yet sweet desserts.

Nutriscore Rating: 49/100

Prep Time:40 mins

Cook Time:30 mins

Total Time:70 mins

Servings: 8

Ingredients

• 2.5 cups All-purpose flour
• 1 cup Unsalted butter (cold, cubed)
• 2 tablespoons Granulated sugar
• 6 tablespoons Ice water
• 4 large Egg yolks
• 0.5 cup Lemon juice (freshly squeezed)
• 2 teaspoons Lemon zest
• 0.75 cup Granulated sugar (for lemon curd)
• 6 tablespoons Unsalted butter (for lemon curd)
• 2 cups Fresh mixed berries (blueberries, raspberries, strawberries, etc.)
• 2 teaspoons Cornstarch
• 2 tablespoons Powdered sugar (optional for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large bowl, combine the all-purpose flour and 2 tablespoons of granulated sugar. Add the cubed cold butter and, using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles breadcrumbs.

Step 3

Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 4

Once chilled, roll out the dough on a floured surface to fit a 9-inch pie pan. Carefully transfer the dough to the pie pan, trim the edges, and press lightly to fit. Poke the bottom with a fork to prevent puffing, then line with parchment paper and fill with pie weights or dried beans.

Step 5

Bake the crust for 15 minutes, remove the weights and parchment, and bake for an additional 8 minutes or until golden brown. Let cool completely.

Step 6

In a medium saucepan, whisk together egg yolks, lemon juice, lemon zest, and 3/4 cup granulated sugar. Place over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 8-10 minutes.

Step 7

Remove the saucepan from the heat and stir in 6 tablespoons of unsalted butter until smooth. Transfer the lemon curd to a bowl, cover with plastic wrap (pressed directly onto the surface), and refrigerate until cool.

Step 8

In a small saucepan, combine 2 cups of fresh mixed berries and 2 teaspoons of cornstarch. Heat over medium heat, stirring occasionally, until the berries begin to break down and release their juices. Let cool slightly.

Step 9

Assemble the pie by spreading the cooled lemon curd evenly onto the baked crust. Top with the berry mixture, spreading it out to cover the lemon curd.

Step 10

Refrigerate the pie for at least 2 hours to set. Before serving, optionally dust with powdered sugar for garnish. Slice and enjoy!

Nutrition Facts

Serving size	(1570.5g)

Amount per serving	% Daily Value*
Calories	4655.3

Total Fat 284.9g	0%
Saturated Fat 172.8g	0%
Polyunsaturated Fat g
Cholesterol 1443.3mg	0%
Sodium 81.3mg	0%
Total Carbohydrate 493.3g	0%
Dietary Fiber 22.8g	0%
Total Sugars 228.0g
Protein 48.3g	0%

Vitamin D 128.0IU	0%
Calcium 286.9mg	0%
Iron 17.9mg	0%
Potassium 1108.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.2%

Protein: 4.1%

Carbs: 41.7%