This recipe started life as Julia Child's Tarte au Citron, as found in From Julia Child's Kitchen, but other than the dough, bears little more than a passing resemblance to the original at this point. The key to making a light, flaky pie crust is keeping the dough chilled while working on it, so bear that in mind while making your dough. This recipe is scaled to make a single 9" shell; if you make extra dough, portion off the excess after you finish mixing the dough, and follow the steps to refrigerate it separately, or freeze it. And for the compote, I use blackberries, but I'll usually mix in some amount of blueberries or raspberries for flavor; feel free to experiment with your own blend of berries.

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