Honey Thyme Blackberry Pie

Overhead view of honey thyme blackberry pie cut in pie plate

Print Recipe

5 from 1 vote

A traditional lattice-top blackberry pie is given an upgrade with the addition of honey and fresh thyme!

Prep Time45

Cook Time55

Chilling Time45

Total Time2 25

Servings: slices

Author: Julie Chiou

Equipment

Pie pan

Ingredients

For the double pie crust:

2 ⅓ cup all-purpose flour spoon and level method (300 grams)
½ teaspoon salt
2 Tablespoons granulated sugar 30 grams
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

Instructions

Dough:

In a large bowl, whisk together the flour, salt, and sugar.
2 ⅓ cup all-purpose flour, 2 Tablespoons granulated sugar, ½ teaspoon salt
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).
1 cup unsalted butter, ½ cup full-fat sour cream
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.
5-6 cups fresh blackberries, ½ cup runny honey, 1 Tablespoon lemon juice, 1 Tablespoon fresh thyme leaves, 1 teaspoon vanilla, ⅓ cup plus 1 Tablespoon cornstarch
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.
1 egg
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.
Coarse sugar for sprinkling
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.

Notes

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.

Nutrition

Return to Website

Scan this QR code with your phone's camera to get back to the recipe on the website.

*If you're viewing this on your phone, press and hold the QR code to open in your browser.