We have a variety of blackberries on our property and the last to ripen are the Himalayan which start mid to late summer and continue through early autumn. These berries have large seeds that are undesirable to some, but we don’t mind a little extra crunch and fiber, after all, they are good enough for the wild critters so why not for us? After picking the juiciest, whether on your property, the side of the road or from the farmers market, nothing beats an "early autumn" homemade blackberry pie. - lapadia —lapadia
Test Kitchen Notes
Though we just rounded the corner into fall, we found some plump blackberries at the Greenmarket and were thrilled to have one last fling with summer in Lapadia's excellent honey-sweetened pie. If you can't find blackberries near you, any kind of berry would work well here, even frozen ones -- you might just need to add a bit more tapioca to make up for the extra juice. Lapadia's all-butter, food processor crust method is as easy as you-know-what and produces some of the tenderest pie crust we've ever tasted -- as light as puff pastry, without the fuss of folding. - A&M —The Editors
filling for one 10 inch pie
4 cups blackberries
3/4 cup honey (blackberry honey if you can find)
1 tablespoon fresh lemon or lime juice
3 tablespoons instant tapioca
Optional – 1/4 cup super fine sugar, or to your taste
MAKE THE CRUST:
Put the butter, flour and salt in the food processor, pulse lightly until the mixture resembles wet looking particles (some recipes say pea sized). Add water, 1 tablespoon at a time, pulsing a couple times after each tablespoon. Keep adding water until the dough just starts to gather into larger clumps. Split the dough in half and place each into a re-sealable plastic bag, pat each into a disk. Let the dough sit in the refrigerator 30 minutes.
Preheat oven to 375 degrees. Wash and drain the berries.
In a large bowl; add the berries, honey, lemon or lime juice and tapioca. Taste test before adding optional superfine sugar. Stir the mixture and let sit for 15-20 minutes to allow the flavors to blend.
Line a 10 inch pie dish with a rolled out bottom layer of pastry crust.
Fill with the blackberry mixture and dot with butter.
Roll out the remaining pastry crust and cover the top of the pie. Seal and crimp the edges together. Brush with milk or cream. Sprinkle with a little sugar. Cut a few slits, with a sharp knife, to create steam vents.
Cook for 45 to 55 minutes, until the crust is browned and the filling is bubbling.
Note: I like to cover a baking sheet with foil and bake the pie on top of that; it seems that whenever I don’t, filling spills over....and I don’t like the sticky cleanup, but the choice is yours.