Wild blackberry pie with honey and lavender bitters

Wild blackberry pie with honey and lavender bitters // 9-inch deep pie dish

FILLING INGREDIENTS

• 6 cups blackberries

• 1/2 cup honey

• 1 tablespoon fresh lemon juice

• 3 tablespoons cornstarch

• 2 tablespoons unsalted butter

• 10ish dashes Scrappy’s Lavender Bitters

CRUST INGREDIENTS

• 1 cup unsalted butter, cubed and chilled

• 2-1/4 cups all-purpose flour

• 1 teaspoon salt

• 8-10 tablespoons ice water

Directions

1. 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.

2. Preheat oven to 375 degrees. Wash and drain the berries.

1. In a large bowl; combine the berries, honey, lemon juice, cornstarch, and lavender bitters. Taste test to determine if more honey/lemon/bitters are needed. Stir the mixture and let sit for 15-20 minutes to allow the flavors to blend.

2. Line a 9 inch deep pie dish with a rolled out bottom layer of pastry crust. Fill with the blackberry mixture and dot with butter.

3. Roll out the remaining pastry crust and cover the top of the pie. Seal and crimp the edges together. Cut a few slits, with a sharp knife, to create steam vents.

4. Bake for 45 to 55 minutes on the middle oven rack, until the crust is browned and the filling is bubbling.

   Note: I always put a baking sheet on the bottom oven rack to catch any overflowing juices from the pie.