Honey Blackberry Sage Pie Recipe
Prep Time:
1 hour, 30 minutes
Cook Time:
1 hour, 15 minutes
Servings:
10 servings
Ingredients
  • 2 ½ cups all-purpose flour, plus additional for rolling dough
  • 2 tablespoons granulated sugar
  • ½ teaspoon kosher salt
  • 1 cup salted butter, frozen
  • ⅓ to ½ cup cold water
  • ¼ cup fresh sage leaves, finely chopped
  • 8 cups fresh or frozen blackberries
  • ¼ cup minute tapioca
  • 1 cup granulated sugar
  • ¼ teaspoon ground cinnamon
  • ¼ cup honey
  • 3 tablespoons lemon juice
  • 2 tablespoons salted butter
  • 1 large egg
Directions
  1. Prepare the pie crust: Stir 2 ½ cups flour, sugar, and salt to combine.
  2. Grate frozen butter using the large holes of a box grater.
  3. Add butter and sage to flour mixture and toss to combine.
  4. Add ⅓ cup water and lightly mix to incorporate. If the dough is too dry, add remaining water.
  5. Turn dough out onto a clean surface and lightly knead to form a ball.
  6. Divide dough into 2 sections.
  7. Form each into a flattened disk, wrap with plastic, and refrigerate for 1 hour.
  8. Lightly dust a clean surface with flour and roll 1 disk to a 12-inch circle about ⅛ to ¼ inch thick.
  9. Transfer dough to a 9-inch pie pan and trim to leave 1 inch of overhang. Save dough scraps.
  10. Fold dough under itself around the edges to form a neat crust.
  11. Crimp edges as desired.
  12. Preheat oven to 375 F.
  13. Prepare the filling: Use a spice grinder or food processor to grind tapioca into a fine flour.
  14. In a small bowl, stir ground tapioca, sugar, and cinnamon to combine.
  15. Place blackberries into a large bowl and add the tapioca mixture, honey, and lemon juice. Toss to combine, then set aside for 15 minutes.
  16. Meanwhile, dust a clean surface (or a piece of parchment paper) with flour and roll out remaining pie dough to a ⅛-inch thickness.
  17. Cut half the dough into 1-inch strips, then use leaf cutters to cut remaining dough into leaf shapes. Remove and save dough scraps.
  18. Pour blackberry filling into prepared pie crust. Dot with butter.
  19. Top about ⅔ of the pie with a lattice pattern using the 1-inch dough strips. Top the remaining portion of pie with leaf shapes.
  20. Re-roll dough scraps and cut additional leaves or strips as needed to finish topping the pie.
  21. Whisk egg with a splash of water and brush over the crust.
  22. Sprinkle with coarse sugar if desired.
  23. Place pie onto a parchment-lined baking sheet.
  24. Bake for 75-90 minutes until crust is golden brown and berry juice begins to bubble along the edge of the crust. Transfer to a rack to cool for at least 30 minutes.
  25. Serve sliced pie warm with scoops of vanilla ice cream or dollops of whipped cream, and/or an additional drizzle of honey, if desired.