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Blackberry Pie with Thyme Crust
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- Recipe Card
Prep time 1hr
Cook time 2hrs
Serves or Makes: One 9-inch pie
Recipe Card
For the Thyme Crust (enough for 1 double-crust pie)
ingredients
- 2 1/2 cups all-purpose flour
- 2 sticks (16 tablespoons) unsalted butter
- 4 tablespoons shortening
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 teaspoon thyme, fresh minced
- 7 tablespoons water
For the Blackberry Filling
ingredients
- 6-7 cups blackberries
- 3/4 cup granulated sugar, depending on the sweetness of the berries
- 1/3 cup tapioca flour
- 1/2 lemon, juiced
- 1 tablespoon all-purpose flour
To Make the Thyme Crust
Method
Step 1
Combine flour, butter, shortening, sugar, salt and thyme to a food processor. Pulse until pea-size crumbs form. Add water. Pulse until dough comes together and flecks of butter are still visible. Remove dough from food processor, shape into a disk, and wrap in plastic. Refrigerate at least 30 minutes.
To Make the Blackberry Filling
Step 1
Gently mix all ingredients in a large mixing bowl, being careful not to crush the berries. Set aside to macerate for 10-15 minutes.
Step 2
Preheat oven to 400ºF. Butter a 9-inch pie dish.
Step 3
On a lightly floured surface, roll out half the chilled dough to a large circle, about 1/4-inch thick. Sprinkle the top of the dough with flour as needed to prevent the rolling pin from sticking. Place in prepared pie dish.
Step 4
Roll out the second half of the dough. Slice into thin strips. Braid some, if desired. Fill the pie shell with blackberry filling, then use the dough strips to create a lattice.
Step 5
Place pie dish on a baking sheet. Bake for 20 minutes, then reduce oven to 375ºF and bake for about 1 hour more, until crust is golden brown and filling is bubbling. Let cool at least 45 minutes before slicing.