Blackberry Meringue Pie Recipe
This Blackberry Meringue Pie recipe has the best ever taste and flavor. Use the freshest of Fruits available to get a flavorful Blackberry Meringue Pie. Best enjoyed as a Dessert this recipe was taught to me by a dear friend who also happens to be a great chef. Is it you or the aroma of Blackberry Meringue Pie that you happen to be making that has dragged me in the direction of the kitchen?, were my partner's words.
Ingredients
Pastry:
1-1/3 cups (200 g) all-purpose flour
Pinch of salt
7 tablespoons (100 g) butter, cut in small pieces
2 tablespoons (25 g) sugar
1 egg
About 3 tablespoons ice water
Filling:
2-1/2 cups (350 g) blackberries
1/4 cup plus 2 tablespoons (75 g) sugar
2 teaspoons cornstarch
1 tablespoon water
1/4 cup (75 g) gooseberry jam
Meringue:
3 egg whites
Scant 1 cup (100 g) powdered sugar, sifted
Directions
To make pastry, sift flour and salt into a large bowl.
Using a pastry blender or 2 knives, cut in butter until mixture resembles breadcrumbs.
With a fork, mix in sugar, egg and enough water to make a dough.
Wrap in foil and refrigerate 30 minutes.
To make filling, sprinkle blackberries with sugar and drain over a saucepan.
Warm berry juice.
Combine cornstarch and water; stir into berry juice.
Bring to a boil, stirring constantly.
Reduce heat and simmer; stir until thickened.
Add blackberries; cool.
Preheat oven to 325°F (165°C).
On a floured surface, roll out dough to fit an 8-inch (20-cm) flan tin with a removable bottom.
Place:dough in tin.
Bake blind,15 minutes or until golden; cool.
Raise oven temperature to 350°F (175°C).
Spread jam over pastry shell.
Add blackberry mixture.
To make meringue, beat egg whites until stiff.
Beat in powdered sugar.
Place in a pastry bag fitted with a fluted nozzle.
Pipe a lattice over blackberry filling.
Bake 15 minutes at 350°F (175°C).
Cool slightly in tin.
Cool completely on a rack.
Using a pastry blender or 2 knives, cut in butter until mixture resembles breadcrumbs.
With a fork, mix in sugar, egg and enough water to make a dough.
Wrap in foil and refrigerate 30 minutes.
To make filling, sprinkle blackberries with sugar and drain over a saucepan.
Warm berry juice.
Combine cornstarch and water; stir into berry juice.
Bring to a boil, stirring constantly.
Reduce heat and simmer; stir until thickened.
Add blackberries; cool.
Preheat oven to 325°F (165°C).
On a floured surface, roll out dough to fit an 8-inch (20-cm) flan tin with a removable bottom.
Place:dough in tin.
Bake blind,15 minutes or until golden; cool.
Raise oven temperature to 350°F (175°C).
Spread jam over pastry shell.
Add blackberry mixture.
To make meringue, beat egg whites until stiff.
Beat in powdered sugar.
Place in a pastry bag fitted with a fluted nozzle.
Pipe a lattice over blackberry filling.
Bake 15 minutes at 350°F (175°C).
Cool slightly in tin.
Cool completely on a rack.
