Ingredients
Scale
- 2 cups fresh or frozen blackberries
- 3 tbsp honey
- 1 tbsp lemon juice
- 1/4 tsp black pepper (optional, for depth)
- 1 tbsp cornstarch
- 1/4 tsp salt
- 1 double-crust pie dough (homemade or store-bought)
- 1 tbsp butter, chilled and cubed
- Edible silver dust, for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Roll out bottom crust and fit into 9-inch pie dish.
- In a bowl, toss blackberries with honey, lemon juice, cornstarch, salt, and black pepper.
- Pour mixture into crust, dot with butter cubes.
- Cut top crust into thorny vine shapes using a sharp knife; cover filling.
- Seal and crimp edges. Brush crust lightly with milk and sprinkle with silver dust.
- Bake for 20 minutes at 400°F, then reduce to 350°F (175°C) and bake 35–40 minutes until bubbling and golden.
- Cool completely before slicing. Serve chilled or at room temperature.
Notes
- For extra gothic flair, use activated charcoal in the crust (1/2 tsp) for a dramatic black-gold contrast.
- Replace honey with maple syrup for vegan option.
- Fresh thyme leaf infusion in filling adds herbal complexity — add 1/4 tsp dried.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 230 Kcal
- Sugar: 22g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 15mg
