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1
Prepare crust--in medium bowl, stir together flour, sugar, and salt; using a pastry blender, cut in cold butter until pieces are pea size.
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2
Sprinkle 1 tablespoon cold water over par of the flour mixture; toss gently with a fork; push moistened dough to side of bowl; repeat with additional cold water, 1 tablespoon at a time until all of the flour mixture is moistened; shape into a ball.
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3
Preheat oven to 400u00b0.
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4
Roll out dough on a lightly floured surface into a 12-inch circle; transfer dough to a 9-inch pie plate; fit pastry to plate without stretching it.
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5
Trim pastry to 1/2 inch beyond edge of pie plate; fold under extra pastry; crimp edges as desired.
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6
Prick bottom and sides of pastry with a fork; line pastry with a double thickness of foil; bake for 8 minutes.
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7
Remove foil; bake for 5-6 minutes more or until pastry is golden; cool on wire rack.
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8
Decrease oven temperature to 350u00b0.
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9
In a big bowl, combine eggs, egg whites, sugar, and lemon juice; beat with an electric mixer on medium to high speed until thick and lemon colored.
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10
Stir in melted butter and lemon peel.
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11
Place blackberries in bottom of baked pastry shell.
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12
Pour lemon mixture over blackberries.
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13
Bake about 30 minutes or until lemon mixture is set; (cover pie crust edges with foil if concerned about overbrowning); cool on wire rack.
