This is a delightful pie with a homemade pie shell being filled with a layer of lime cream then one of stewed berries. This recipe is for blackberries but raspberries or blueberries can be used as an alternative.
1 3/4 cups (220g) plain flour
1 pinch salt
100g cold butter, diced
1 lemon, zested
2 limes, juiced
1/3 cup (90g) sugar
2 egg yolks
500g frozen or fresh blackberries
1 cup (220g) caster sugar
4 tablespoons cornflour
1 tablespoon lime juice
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Process flour, salt, butter and lemon zest in the food processor until crumbly. Add 3-4 tablespoons of cold water and briefly run the machine again until the dough forms a ball.
Roll out pastry between two layers of baking paper into a circle. Line a 23cm tart tin with a removable bottom with the pastry raising it about 2-3 cm at the edges. Put into the fridge for 15 minutes.
Preheat the oven to 190 degrees C.
Cover the pasty with aluminium foil and spread dried beans over it. Blind bake in the preheated oven for 15 minutes then remove the foil and beans. Bake again 10-15 minutes until the pastry is golden-brown. Allow to cool.
Heat the lime juice with sugar and egg yolks in a double boiler but do not boil. Stir for 10 minutes until you have a thick flowing cream. Remove from the heat and allow to cool.
Spread the cooled lime cream over the cooled pastry case.
Bring the blackberries and sugar to the boil. Stir the cornflour with 4 tablespoons cold water until smooth. Add with the lemon juice to the saucepan. Boil stirring constantly until the mixture thickens and becomes clear again. Remove from the heat and cool in a bowl of ice.
Pour the blackberry filling over the lime cream trying not to mix the two. Allow to set in the fridge.