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.