For the Thyme Crust (enough for 1 double-crust pie)
- 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
- 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
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
Gently mix all ingredients in a large mixing bowl, being careful not to crush the berries. Set aside to macerate for 10-15 minutes.
Preheat oven to 400ºF. Butter a 9-inch pie dish.
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.
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.
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.