Meyer Lemon Recipes: Ohio Lemon Blackberry Pie

Posted April 2nd, 2011 in Desserts, Recipe

Not sure what to make with Meyer Lemons? This recipe for Ohio Lemon Blackberry Pie is inspired from a Meyer lemon recipe I saw in the Sacramento Bee. Read more about why I love Meyer Lemons so much in this post about a neighbor who gave me Meyer lemons from her backyard tree.


  • 2 large or 3 small Meyer Lemons
  • 1 ½  cups sugar, divided
  • 1 can Oregon Blackberries, drained
  • Pastry for a two crust 8 or 9 inch pie* 4 eggs
  • Sugar for dusting the top of the pie


Wash lemons thoroughly under hot water. Dry them and trim off stem ends. Slice the lemons as thinly as possible, rind and all. Use a mandoline if you have one). Discard seeds. Place the lemon slices in a bowl with 1 cup of sugar and mix well.  Cover tightly and let stand in the refrigerator 3-5 hours or overnight.  Preheat oven to 450degrees.  Beat the eggs until well mixed. Roll out half the dough. Layer the lemon slices sprinkling the  blackberries evenly, sprinkle the layers with the remaining ½ cup sugar. Pour the beaten eggs over the lemons and blackberries.  Roll out the remaining pastry and fit it over the top of the pie. Trim and crimp the edges. Cut steam vents in the top. Sprinkle sugar over the crust. Place the pie on a baking sheet in the oven and bake for 15 minutes. Reduce the oven temperature to 400 degrees and bake about 20 minutes (check after 15). Remove when the crust is golden and a knife inserted in the center comes out clean.    Let cool to room temperature before serving. Refrigerate leftover pie.

Adapted from “The San Francisco Chronicles Cookbook” attributed to Marion Cunningham


  • 1/2 cup (1 stick) unsalted butter, chilled
  • 3 tablespoons shortening or margarine, chilled
  • 2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1 tablespoon unflavored white vinegar or lemon juice
  • 4 to 5 tablespoons ice water


Cut up the chilled butter and shortening into small pieces. Measure flour and salt into the work bowl of the food processor fitted with the steel blade. Cover the bowl and pulse quickly (short one-off spurts) 2 or 3 times, to lighten, or sift, the dry ingredients.

Uncover the bowl and add the cut-up butter and shortening. Process 5 to 10 seconds until the dough has the texture of rough cornmeal.

Through the feed tube, add vinegar or lemon juice. Also add part of the water (no more than 2 tablespoons). Pulse 2 to 3 times.

Add more liquid as needed, following each addition by 2 quick pulses. Watch the dough carefully at this stage, and stop the machine the instant the dough starts to clump together. It will still look rough and lumpy, and you may see specks of butter. This is normal. If it looks too dry and crumbly, sprinkle on a little more water and pulse once more.

Turn off the machine. Lift the cover and pinch the dough between your fingers. If the dough holds together, it is done. Do not allow a dough ball to form on the machine blades, or the pastry will be overworked and tough.

Turn the dough out onto a piece of wax paper. Lift the opposite corners of the paper and press on the dough, forming it into a ball. Wrap the dough and refrigerate 20 to 30 minutes, or several hours, before rolling it out.

Adapted from “As Easy As Pie” by Susan G. Purdy (Collier, 1984).

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