Blackberry Lime Pie

Confessions of a pie maker: I like eating them. I hate making them.

Blackberry Lime Pie via Bakers Royale

I can admit it, my pie making: dubious—yes, this might possibly be an indication of some poor kitchen breeding (damn, is that a suicide statement or what?). But in my defense, the individual components-the filling and the crust-is exacting and great in flavor. It’s in assembling the pie that everything seems to bottom out (much like my cake carving skills, seen here). Sure it’s delicious, but who wants to qualify their food with a disclaimer that goes, “Never mind the sloppy finish, it tastes great”.

Blackberry Lime Pie by Bakers Royale

Well, knowing my weakness and consistency for turning out double-crusted pies that often resembles a 4th grader’s uneven and patch-work pottery project, I opted for a lattice top crust. Even with that, I skipped the strip-cutting and weaving and reached for a lattice stencil. Call that cheating or what you like, but it works for me. This is definitely one of my better looking pies, even if the bottom portion of the lattice is mangled a bit (see lead shot).

Blackberry Lime Pie from Bakers Royale

Ah well. Practice, practice, practice . . . and more practice. For now—let’s have some Blackberry Lime Pie.

Blackberry Lime Pie Serving via BakersRoyale

this recipe



Pie crust:

  • 2 ½ cups unbleached all purpose flour
  • 3 tablespoons sugar
  • ¼ teaspoon salte
  • 1/2 cup cold unsalted butter, cut into ½ inch cubes
  • 1/2 cup vegetable shortening
  • 4-6 tablespoons ice water

Pie Filling:

  • 1 ½ lbs. blackberries
  • ¾ -1 cup granulated sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons lime juice
  • 1 tablespoon lime zest
  • 2 tablespoons unsalted butter, melted


  • 1 egg white lightly beaten
  • 2 tablespoons coarse sugar



Preparation: Place bakesheet on lower third oven rack and heat oven to 400 degrees F.

To make pastry

  1. Place flour, sugar and salt in a bowl and whisk to combine. Add butter and shortening, using a pastry blender or two forks, cut into the flour until mixture resembles coarse meal (or place in a food processor bowl and pulse). Add 4 tablespoons ice water and stir (or pulse until dough comes together). Dough should hold together when squeezed and released. If not, add remaining water, 1 tablespoon at time, until dough does hold when squeezed and released.
  2. Turn dough out onto a lightly floured work surface. Using the heel of your hand and working in small portions smear each part out in one forward motion.  Gather portions and form into one ball, divide dough into two with one portion being 2/3 and the other 1/3.

To make filling

  1. Combine blackberries and ¾ cups sugar in a bowl with sugar, toss and taste; add more sugar as 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.


  1. Roll out larger piece of dough into a 12 inch round. Transfer to a 9 inch pie plate. Roll out remaining dough into a 13x11 rectangle and cut crosswise 1/2inch wide strips with a pastry wheel
  2. Pour blackberry mixture into shell. Arrange lattice strips on top of filling. Trim lattice strips to edge of pan. Roll up bottom crust over lattice edge and crimp. Brush top with egg white and sprinkle coarse sugar on top.
  3. Bake on heated bakesheet 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 for at least 1 ½ to 2 hours before serving.

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  1. says

    It’s a sign of a great recipe developer and food photographer when they dislike doing something but still manage to make it look incredibly gorgeous and effortless. I love this pie!


  2. says

    You make this look so easy! I am not a good pie-maker and yours is a work of art! I love your props in this post, so much! I have those little tumblers from Anthro in pink and I am loving those plates, the platters, everything. Pinned!


  3. says

    From the photos, I would have never guessed you weren’t an expert pie-maker! Embarrassingly enough, I think I’ve only made 2 pies from scratch in my whole life because I was convinced my mother-in-law’s pies couldn’t be beat. I made an apple pie last year that was killer, though, so my faith in my pie skills was boosted. As soon as I can find some fresh blackberries at the farmers’ markets in Ohio, I’ll be making some kind of blackberry pie! Interesting flavor combo, as usual, by the way!


  4. says

    PIE! I am definitely on your team here–I love pie but almost never make it. Which is especially funny because I also just made a pie! I think your lattice loks beautiful, and definitely tasty too. :)


  5. says

    I love your blog. It’s quite lovely. Your pictures are gorgeous and inspiring. {I’m a food blogger/ photographer too, only I’m more amateur}

    I was thinking about your pie crust. Have you ever tried just using butter? I love butter, myself, so I always opt for more 😉 But especially for my pie crust it’s always worked better for me to just use butter. Just a thought :)

    Thank you for your lovely posts!



    • K Chandler replied: — October 6th, 2014 @ 3:23 am

      Grace, i made this with just butter last night and have previously made it as required by the recipe with half half butter and vegetable shortening. If you make it with butter it turns out fine (use unsalted) not as flaky and crispy as if you add the shortening but still delicious and you won’t feel you’ve compromised. Some people aren’t so into the flaky crispy pie crust you get from vegetable fats and lard, and much prefer butter. I certainly had no complaints last night!!


  6. says

    I think this is one of may favourite images of yours (if its even possible to have such a thing), the styling is absolutely exquisite, and I love your controlled colour palette. The back lighting is working so well too.
    Sam x


  7. Nessa says

    Love this flavor combo! And I never could have guessed that you weren’t an expert pie maker. Looks fabulous :)


  8. says

    This is absolutely beautiful. . something about a pie that just makes everything ok. .
    a lattice stencil?? OMG, never even knew these existed! Thanks for the info! Beautiful, gorgeous, yummy pie! LOVE!


  9. says

    Absolutely gorgeous, Naomi! I haven’t made a pie from scratch but your beautiful pictures make me want to give it a try, especially some unique combination like blackberry and lime! Sounds really delicious!


  10. Star says

    Found your recipe today. Headed straight to the store for ingredients. Just had our first slices and my husband already wants another. Lime and blackberries are a match made in heaven. Thanks for sharing.


  11. says

    I find that the little imperfections are what makes this pie perfect. Beautiful and looks delicious. BTW, loved the cake carving pic too! I am such a fan of the smashed pics and the flowers around it were not only gorgeous but they cracked me up! A funeral for the cake? :)


  12. Rachel says

    Do you think another berry could be substituted for the blackberries? It is nearly impossible to find fresh blackberries where I live! But the recipe looks so nice, I want to try it.


  13. says

    I feel the same way about pie crust! We’re not besties, that’s for sure. Sometimes we need a hand, like that lattice stencil. That’s quite brilliant, actually – I should get me one! Although maybe before I do, I should master making a good pie crust. This looks delicious – I love blackberries in pie! And if you didn’t say anything about the mangled bottom portion, I’d never have noticed.


  14. K Chandler says

    I have made this pie three times now. I added slightly more cornflour the time that it worked out the best. I also let the mixture sit for at least 20 minutes (probably more like 35) before pouring it into the pastry shell. And I let it sit for at least 2 hours before eating – it was better the following day after refrigeration. That improves the structure of the pie – it becomes more gelatinous and holds its shape very well. I have made the pastry entirely with butter and found that to be fine. I find it hard to find vegetable shortening where I live in the UK. I also prefer to use just butter. This is now one of my go-to recipes. I would definitely encourage readers to try it but pay attention letting the mixture sit before baking and letting the pie sit after cooking – otherwise you risk eating pastry and jammy soup!!! I have also used frozen and fresh blackberries. I find defrosted frozen berries and fresh berries and I think the defrosted frozen berries worked out slightly better – surprisingly!


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