- Cook Time
- Prep Time
- 6 to 8Servings
- 1 cup plus 2 tablespoons unsalted butter, room temperature
- 1 tablespoon canola oil
- 3 tablespoons cold water
- 1 tablespoon sugar
- 1/4 teaspoon fine sea salt
- 1 1/2 cups all-purpose flour
- 1 1/2 cups lemon curd (see below)
- 2 cups fresh blackberries, washed
- 6 egg yolks, room temperature
- 2 eggs, room temperature
- 1 cup sugar
- 3/4 cup fresh lemon juice
- 1/4 cup unsalted butter, cubed and chilled
For lemon curd, in a small bowl, whisk together eggs, sugar, and lemon juice. Pour into a small saucepan. Cook over low heat, stirring with wooden spoon until thicken, about 3 to 5 minutes. Remove from heat and mix in butter, piece by piece. Transfer to bowl. Cover and chill 1 hour or up to 2 days. Makes 1 1/2 cups lemon curd.
Preheat oven to 400°F.
In a medium ovenproof glass bowl, add butter, oil, water, sugar, and salt. Place in oven and cook until mixture is boiling and butter starts to brown, 15 to 17 minutes. Remove from oven and quickly add flour, bit by bit, until dough pulls away from edges of bowl. Form into a ball and press dough into an 8-inch pie dish. Chill for 30 minutes.
Pierce bottom of crust with fork, line with foil, and fill with pie weights or dried beans; bake for 15 to 17 minutes. Remove weights and foil; bake until lightly golden, about 10 minutes. Remove from oven. Let cool completely before filling.
Spread lemon curd into prepared crust. Chill 2 hours. Slice and serve with blackberries.