From creation to consumption, my entire Blackberry Lemon Thyme Pie experience has been utterly divine. Writing a recipe completely from scratch and it turning out PERFECT on the first attempt — elevating my recipe development experience.
Memorial Day marks the beginning of summer, which means berry season is here! Thinking of ways to cook with summer’s bounty, I reached for a magazine in the line at Whole Foods called ‘Bake From Scratch’. I discovered an article about Lisa Donovan, the “hand pie queen of the south” and how she creates these tiny little hand held sized pies. The article touches on how fruit pies are a staple in Southern tradition and how pie making is a lost art. All things I find myself often saying. With some quick inspiration from her words “lemon is blackberry’s natural bedfellow”, I thought WOW this combination is my next pie filling.
I have the most wonderful memories of picking fresh blackberries off the vines in Tennesse the summer my family spent there while my Dad restored a family friend’s old Farmhouse. That was also the summer my mom fell through the ancient wood floors in that very house, and turned my Dad’s tool truck over in a muddy ditch driving up and down the windy dirt roads. LOL. It’s ok to laugh about these things nowadays!
In my opinion, the most beautiful part of this recipe is the minimal ingredients. I didn’t pack in sugar and flour everywhere. What you see in this picture below is all the ingredients you need!
Lemon Thyme is one of my favorite herbs in my balcony container garden collection, so enhancing it only with lemon juice and zest makes this recipe my new favorite. 🙂 – SHHH… don’t tell my Blueberry Sage Pie!
Sometimes, I make my pie crust the day before and let it chill in the fridge over night. I use unsalted grass-fed butter and King Arthur’s Organic all purpose flour in all my crusts. 2 1/2 cups flour, 1 tsp each of salt and sugar. Cut the butter into it, add ice cold water and form into a ball. Divide the ball in half and chill for at least a hour. The colder your crust, the easier time you will have with it when you roll it out and cut it.
TIP: Roll out your crusts while the blackberries simmer then cool. You need to bring the berries to a simmer over medium heat, stirring constantly until the liquid thickens up and sauce is reduced. Remove from heat and let cool. Chill in the refridgerator for about 20 minutes so the berries don’t melt your pie crust.
Mrs. Jennifer Irizarry
Lemon Thyme together with blackberries create a wonderful marriage of flavors in this pie filling.
2 hrPrep Time
50 minCook Time
2 hr, 50 Total Time
- 8-9 cups fresh blackberries (about 7, 6oz boxes)
- 1/2 cup to 1 cup granulated sugar (depending on the sweetness of the berries) I used 3/4 cup for this pie.
- 1/2 cup water
- Juice of 1 lemon
- zest from 1 lemon
- 4 sprigs Lemon Thyme (1/2 tsp, diced)
- 3 tablespoons cornstarch
- 1/4 salt
- Course Sugar for garnish
- 2 pie crusts, chilled
- 1 egg
- splash of milk
- Preheat oven to 425 and place rack in the lower third of the oven.
- Butter a 9 inch pie pan (I use glass or metal), and set aside.
- Combine Blackberries, water, 1/2 cup sugar, lemon zest, lemon juice, lemon thyme leaves and salt in a large stockpot.
- Bring to a boil over MEDIUM heat.
- Stir carefully until the sugar dissolves.
- Once it starts to boil, reduce heat to medium-low and let simmer 10 minutes until about two cups of liquid forms.
- Remove 1 cup of liquid and whisk in cornstarch until all the clumps are dissolved.
- Slowly incorporate the cornstarch liquid back into the stockpot, stirring constantly until the mixture starts to thicken.
- Continue cooking until the blackberries have softened and sauce has reduced enough to become thicker when chilled.
- Refridgerate before putting into prepared pie crust to prevent the hot blackberries from melting your crust.
- While filling is cooling, roll out bottom crust and fit into your pie pan.
- Chill the bottom while making the top design.
- Roll out second crust and flip on to large piece of parchment paper. Chill 15 minutes before cutting into design.
- Whisk together egg and splash of milk.
- Pour blackberries into the pie crust and brush the edges with egg wash to make a seal.
- Transfer top crust on to bottom, trim, flute and crimp edges.
- Brush entire pie with egg wash and sprinkle with course sugar (optional)
- Bake in preheated oven for 20 minutes.
- Take pie out, cover the crust with a pie shield or strips of foil.
- Lower oven temp to 350 and position rack to the middle.
- Bake for an additional 30-40 minutes until crust is golden brown and the filling bubbles.