LIME and BLACKBERRY MERINGUE PIE
Adapted via Bon Appétit
Serves: 8 to 10

Ingredients
For Foolproof Pie Crust:
♦ 1 1/4 cups unbleached all-purpose flour (6 1/4 ounces)
♦ 1/2 tsp table salt
♦ 1 tbsp sugar
♦ 6 tbsp cold unsalted butter (3/4 stick), cut into 1/4-inch slices
♦ 1/4 cup chilled solid vegetable shortening , cut into 2 pieces
♦ 2 tbsp vodka, cold
♦ 2 tbsp cold water

For Lime Curd:
♦ 1 cup fresh lime juice
♦ 3 large eggs
♦ 3 large egg yolks
♦ 3/4 cup sugar
♦ 1/2 cup (1 stick) unsalted butter, room temperature
♦ 1/2 tsp unflavored gelatin (See “CK Edit” in directions)
♦ 3/4 cup chilled heavy cream (See “CK Edit” in directions)

For Blackberry Compote:
♦ 1 cup fruity red wine, such as Shiraz or Cabernet Sauvignon
♦ 1/2 cup sugar
♦ 3 cups fresh blackberries

For Meringue and Topping:
♦ 4 large egg whites, room temperature
♦ 6 tbsp sugar
♦ 1/8 tsp kosher salt
♦ 1 cup blackberries (about 1/2 pint)

Directions
For pie crust: Process 3/4 cups flour, salt, and sugar together in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 10 to 15 seconds. Scrape down sides and bottom of bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1/2 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Sprinkle vodka and water over mixture, briefly pulsing 2 to 3 more times. Flatten dough into 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425 degrees. Remove dough from refrigerator and roll out on generously floured (up to ¼ cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Trim overhang to ½ inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Flute dough or press the tines of a fork against dough to flatten it against rim of pie plate. Refrigerate dough-lined plate until firm, for at least 30 minutes.

Make the Curd: Set a strainer over a medium bowl; set aside. Stir lime juice, eggs, egg yolks, and sugar together in another medium bowl. Set bowl over a large saucepan of gently simmering water (do not allow bottom of bowl to touch water). Whisk until mixture has thickened, the whisk leaves a path when lifted from curd, and an instant-read thermometer registers 175°, about 15 minutes. Add butter to curd, one tablespoon. at a time, whisking to blend between additions. Strain curd into prepared bowl. Press plastic wrap directly onto surface of curd. Chill until cold, about 2 hours (NOTE: can be made 2 days ahead, refrigerated).

(CK Edit – I skipped this next step, but feel free to include it if you would like): Sprinkle gelatin over 2 Tbsp. water in a small bowl; let stand until gelatin is soft, about 10 minutes. Using an electric mixer, beat cream until soft peaks form. Add gelatin mixture; continue beating cream until just before firm peaks form. Fold whipped cream into lime curd. Cover; chill.

Make the Compote: Bring red wine, sugar, and 1/2 cup water to a simmer in a medium saucepan over high heat; reduce heat to medium and simmer until reduced to 1/2 cup, 20-25 minutes. Let cool. Add 3 cups berries; fold gently to coat.
Spread compote in an even layer over baked crust. Spoon lime curd over berries, smooth top, and chill for 1 hour.

Make the Meringue: If toasting meringue in oven, preheat oven to 450°. Place egg whites in the bowl of a stand mixer fitted with a whisk attachment. Beat whites in mixer until soft peaks form. Gradually add the sugar and salt, continuing to beat until meringue is firm and glossy. Spoon meringue over lime curd, leaving a 1″ plain border, and sculpt decoratively. Bake pie until meringue is toasted in spots, 3-5 minutes (or use a kitchen torch to brown – keep a close eye on it or it will burn!).

Chill for 30 minutes before serving; top with fresh blackberries. (NOTE: pie can be made 3 hours ahead; keep refrigerated)

To read more about this dish an my musical pairing, click HERE.