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Plump blackberries are brightened up with the flavor of lemon and thyme, then sweetened with honey and tucked between two layers of flaky sour cream pie crust for a rustic summer dessert.
There’s nothing quite like the taste of blackberry pie in the summertime. Juicy, sweet-tart blackberries are a perfect match for a flaky pie crust dusted with crunchy coarse sugar. It might not get as much attention as cherry pie or blueberry pie, but homemade blackberry pie definitely belongs on your summer baking list!
What makes this blackberry pie extra special is that the filling is sweetened with honey instead of sugar, then fresh thyme leaves are added for an herbal note that takes things to the next level. (If you’ve ever added herbs to homemade lemonade before, it’s the same effect!)
The pretty lattice crust is the perfect finishing touch—and it’s easier to make than you think! (It’s also oddly satisfying weaving the strips of dough together.)
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
For the double pie crust:
- All-purpose flour
- Granulated sugar
- Unsalted butter – The butter should be cold and cut into cubes.
- Full-fat sour cream
For the filling:
- Fresh blackberries
- Runny honey –The standard honey-in-a-plastic-bear type is good here. You don’t want to use a creamed honey or another thick variety.
- Lemon juice
- Fresh thyme
- Egg – Separate the white and the yolk.
- Coarse sugar – Sanding sugar or Demerara sugar would both work here.
How Do You Clean Fresh Picked Blackberries?
The best way to clean fresh blackberries is to gently rinse them under cold water in a colander, or place them in a bowl of cold water and swish them around. Let them dry completely in the colander or, if you’re short on time, place them on a few layers of paper towels and pat them dry. It’s important that the berries aren’t water-logged when you add them to the blackberry pie filling, otherwise it will end up runny.
How to Make Honey Thyme Blackberry Pie
While you can use two store-bought refrigerated pie crusts for this recipe, the homemade sour cream pie crust is totally worth it!
Make the dough:
Combine the dry ingredients. Whisk the flour, salt, and sugar together in a large bowl.
Add the remaining crust ingredients. Scatter the chilled butter over the flour mixture. Use clean hands to squish the flour and butter together until a crumbly mixture forms. Stir in ½ cup of sour cream with a fork until the flour is moist. You can add another tablespoon of sour cream if the dough seems too dry.
Shape and chill. Transfer the dough to a lightly floured work surface and shape it into a ball. Cut the ball in half and pat it into two disks, making sure there are no cracks. Wrap in plastic and refrigerate for at least an hour.
Make the blackberry pie filling and assemble:
Combine the filling ingredients. Gently toss the blackberries in a large bowl with the honey, lemon juice, thyme, vanilla, and cornstarch.
Form the bottom crust. Take one of the dough discs and place it on a lightly floured surface. Roll it out into a 12-inch circle. Carefully transfer this to a 9-inch pie dish, then shape it so that it’s snug against the sides of the dish. Beat the egg white and brush the pie crust with half of it. Place the pie dish in the refrigerator.
Form the top crust. Roll the second disc of dough into another 12-inch circle and cut it into strips. Transfer the berry mixture into the pie dish, then follow the instructions below to make a lattice crust.
Chill. Return the pie to the refrigerator for 45 minutes, or freeze it for 15 to 20 minutes. Just before the chilling time is finished, start preheating your oven to 400ºF and place an oven rack on the lower third of the oven with a baking sheet set onto it.
Top with egg and sugar. Add the egg yolk back into the egg white and whisk to combine. Brush the top of the pie with this mixture, then sprinkle it with sugar.
Bake. Place the pie dish on the baking sheet in the oven and bake for 15 minutes, then reduce the temperature to 350ºF and bake for an additional 35 to 40 minutes, or until the filling is bubbling and the crust is golden brown. Cool the blackberry pie before slicing.
How Do You Make a Lattice Pie Crust?
If you’ve never made a lattice pie crust before, here’s how it’s done:
- Once you’ve rolled the dough out into a circle, use a sharp knife or pastry wheel to cut strips that are about ½-inch wide.
- Place half of the strips horizontally across the pie, spacing them evenly. The longest strips from the center of the dough circle should go on the center of the pie.
- Fold back every other strip, until they’re almost completely off the pie.
- Lay a new strip perpendicular to the the strips you have on the pie. This is the beginning of your vertical layer. Unfold the strips so they lay across the new strip you’ve just added.
- Repeat this process with the remaining strips of dough, until you have a lattice top.
- Trim the excess dough from the edges of the pie, and crimp or flute the edges.
Tips for Success
These hints and tips will help you get the perfect Honey Thyme Blackberry Pie:
- Freeze the butter if you need to. If you’ve never made pie crust before, or if it’s been a while, popping the butter in the freezer for a few minutes before adding it to the dry ingredients can buy you a little time because it will take longer for the butter to soften when you’re mixing it and rolling out the dough.
- Want to use frozen blackberries? You can, but be sure to thaw and drain them before adding them to the rest of the filling ingredients.
- Preventing a soggy bottom. Blackberry pie is syrupy, so it’s important to take steps to keep the bottom crust from getting soggy. Brushing the egg white over the bottom crust before filling it helps, as does placing the pie dish onto a hot baking sheet, which gets it baking faster. Don’t skip either of these steps!
You can never go wrong with a dollop of whipped cream on a slice of pie, but here are some other ways to serve your blackberry pie:
- Add a scoop of vanilla ice cream.
- Top it with creme fraiche or creme anglaise.
- Serve it with a sprig of fresh thyme for garnish.
How to Store
Leftover blackberry pie can be stored in the refrigerator for up to 3 days. Wrap it well in the pie dish, or transfer leftovers to an airtight container.
Can This Recipe Be Frozen?
Yes, you can freeze blackberry pie for up to 3 months. Wrap it well and let it thaw in the refrigerator before serving.
Honey Thyme Blackberry Pie
For the double pie crust:
- 2 ⅓ cup all-purpose flour, spoon and level method (300 grams)
- 2 Tablespoons granulated sugar, 30 grams
- ½ teaspoon salt
- 1 cup unsalted butter, cubed and cold (230 grams)
- ½ cup full-fat sour cream, plus more if needed (120 grams)
For the filling:
- 5–6 cups fresh blackberries, rinsed, picked clean, and patted dry (700 grams)
- ½ cup runny honey, 150 grams, add more if blackberries are tart
- 1 Tablespoon lemon juice
- 1 Tablespoon fresh thyme leaves, chopped
- 1 teaspoon vanilla
- ⅓ cup plus 1 Tablespoon cornstarch, 50 grams
- 1 egg, separated white and yolk
- Coarse sugar for sprinkling
- In a large bowl, whisk together the flour, salt, and sugar.
- Sprinkle the butter all over the flour. Use your clean hands to squish the flour and butter together until you get a crumbly mixture. Add ½ cup of sour cream and mix with a fork until the flour is moist (if you find it too dry, add more sour cream, but a maximum of another Tablespoon).
- Transfer the dough to a lightly floured work surface and using your hands shape it into a ball. Use a knife to cut the ball in half. Form into two disks. Flatten each half into a disc (form the disks so that there are no cracks) and wrap in cling wrap. Place in the refrigerator for at least 1 hour.
Make the filling:
- In a large bowl, gently toss blackberries with honey, lemon juice, thyme, vanilla, and cornstarch; set aside.
- Remove one pie dough disc from the fridge, and on a lightly floured surface roll it out into a roughly circular shape about 12 inches in diameter. Transfer the rolled-out pie dough into the 9-inch pie dish, and shape it so that it’s snug against the dish sides.
- Separate the egg white and egg yolk. Beat the egg white in a small bowl and brush the dough and its edges with half of the beaten egg white. Chill in the refrigerator while you roll out the top crust.
- Roll out the second ball of pie dough for the top crust. Spoon the berry mixture into the dough-lined pie dish.
- Top the pie with the remaining crust by weaving a lattice design or cut slits to vent a solid crust. Fold the edges back over themselves and use your fingers to crimp to seal the edges.
- Place the pie back in the refrigerator for 45 minutes or in the freezer for 15-20 minutes.
- When ready to bake, preheat the oven to 400 °F (204 °C) place the rack on the lower third with a baking sheet inside.
- For the egg wash, add the yolk to the rest of the egg white, and whisk.
- Just before baking, brush the top of the pie with the beaten egg and sprinkle with sugar.
- Bake for 15 minutes, then reduce temperature to 350 °F (177 °C) and bake for additional 35-40 minutes or until the filling is bubbling and the crust is golden brown.
- Remove from oven and let cool before slicing.
- Top with ice cream or whipped cream, if desired. Store leftovers in the refrigerator for up to 3 days.
- You can use frozen blackberries but thaw and drain them before using.
- Brushing the egg white over the bottom pie crust, we create a watertight barrier between the filling and the crust which keeps the filling from seeping into the crust and creating a soggy bottom.
- Another tip to avoid the soggy crust is to heat the oven with a baking sheet inside.
- By placing the pie dish onto a hot baking sheet you start the baking process before the juicy filling has a chance to soak in.
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