Blackberry Lemon Meringue Pie

I've been eyeing this recipe for 3 months.  When I first saw it, it looked amazing and was crying out to be made, but blackberries were horribly expensive.  Lately blackberries have been cheaper, but I've been too busy for a recipe this involved and it's been too warm to spend quality time with the oven at 425.  This weekend, however, I miraculously found myself with nothing but time on my hands (and soccer to watch!).  The summer heat has also given way to cool weather again (when I stepped outside to go to the grocery store, I briefly considered grabbing a jacket ... summer in Canada still confuses me sometimes).  Berries are also cheap and plentiful (I only meant to buy blackberries, but somehow ended up with raspberries and strawberries too!).  This will be my last baking adventure until my Metro reopens (less than one week!) as I am now out of flour, sugar, vanilla, and cornstarch, but oh was it worth it!

The original recipe was for two pies.  I only made one and am including the version for one below.  The only annoying thing is the curds each call for 3 egg yolks, which scales rather un-nicely.  Just whisk the 3 yolks together in a small bowl and then split it evenly between the two curds.  I also didn't have meyer lemons (I have yet to see them in Montreal although I'm sure they're hiding somewhere), so I just used regular lemons.

Blackberry Lemon Meringue Pie (from Desserts for Breakfast)

for pastry crust:
2 1/2 cups AP flour
1/4 cup sugar
7 Tbspn butter
1 egg yolk
2 Tbspn freshly grated meyer lemon zest
2 Tbspn freshly squeezed meyer lemon juice
2 Tbspn cold water

1. Combine the ingredients except the water in a food processor and pulse until the butter is the size of small peas.
2. Gradually add the water and pulse just until a dough begins to form.
3. Remove the pastry dough from the food processor, form it into a ball, wrap with plastic wrap or parchment paper and chill for 30 minutes.
4. Preheat the oven to 425 degrees F.
5. Roll out the pastry crust. Prick the bottom of the crust several times with a fork. Then, line the pastry with parchment paper and weigh down with pie weights (or dry beans).
6. Bake for 15-18 minutes, until the pastry looks golden.
7. Remove from the oven and let cool.

for lemon curd:
1/2 cup sugar
3 Tbspn corn starch
1/8 tspn salt
1/4 cup cold water
1/4 cup freshly squeezed meyer lemon juice
1 1/2 egg yolks
1 Tbspn butter
2/3 cups boiling water
1/2 Tbspn freshly grated meyer lemon zest

1. In a saucepan, combine the sugar, cornstarch, and salt.  Gradually blend in the cold water and lemon juice.
2. Add the egg yolks and butter, blending until smooth.
3. Gradually add in the boiling water, stirring constantly.
4. Place the saucepan on medium high heat and bring to a full boil, stirring gently with a spatula and scraping the bottom (to prevent burning).  Once the mixture begins to thicken, reduce the heat and simmer for one minute.
5. Remove the curd from heat and mix in the lemon zest. Let cool.

for blackberry curd::
1 cups fresh or thawed, frozen blackberries
1/2 cup sugar
3 Tbspn corn starch
1/8 tspn salt
1/2 Tbspn creme de cassis
1/2 Tbspn freshly squeezed lemon juice
1 1/2 egg yolks
1 Tbspn butter
2/3 cup boiling water

1. In a food processor or blender, puree the blackberries until smooth. 
2. In a saucepan, combine the sugar, cornstarch, and salt.  Gradually blend in the blackberry puree, creme de cassis, and freshly squeezed lemon juice.
3. Add the egg yolks and butter, blending until smooth.
4. Gradually add in the boiling water, stirring constantly.
5. Place the saucepan on medium high heat and bring to a full boil, stirring gently with a spatula and scraping the bottom (to prevent burning).  Once the mixture begins to thicken, reduce the heat and simmer for one minute.
6. Remove the curd from heat and let cool.

for meringue and assembly:
4 egg whites
1/4 tspn cream of tartar
2 1/2 Tbspn sugar
3/4 tspn vanilla extract

1. Preheat oven to 425 degrees F.
2. Place egg whites in a clean mixer bowl with the whisk attachment. Begin to whip at low until the egg whites
start to foam.
3. Add the cream of tartar and increase speed to medium high. Gradually add the sugar.
4. Whip the egg whites until glossy stiff peaks, being careful not to overwhip.
5. Add the vanilla extract and whip the egg whites on high for about three seconds, "sealing" the meringue.
6. Spoon the blackberry and lemon curds alternatively into the prepared pie crusts. Top with meringue, making sure to seal the meringue to the pie crust at the outer edges.
7. Place pies in the lower shelf of the oven, and bake at 425 for three minutes, until the tips of the meringue become golden.  Then, lower the oven temperature to 350 degrees F and continue to bake for 7-8 more minutes, until you reach the desired color on the meringue.  Remove and let cool.