- Prep Time: 40 minutes
- Cook Time: 1 hour 15 minutes
- 12.5 oz. all-purpose flour
- 2 Tbsp. sugar
- 1 tsp. kosher salt, or ½ tsp. table salt
- 2.5 sticks (20 Tbsp.) unsalted butter, chilled and cubed
- 1 cup ice water with splash of apple cider vinegar
- 4½ cups blackberries
- 2 Tbsp. fresh lemon juice, less if blackberries are tart
- 2 dashes Angostura bitters, optional
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 oz. tapioca starch
- ½ tsp. Sauer's Ground Cinnamon
- Scant ¼ tsp. ground cardamom
- Pinch Sauer's Ground Cloves
- ½ tsp. kosher salt
- All-purpose flour
- Granulated sugar
- Egg glaze (1 egg, 1 egg yolk, 1 Tbsp. heavy cream mixed thoroughly)
1. Mix dry ingredients and place about ¾ of the flour mixture in a food processor. Add butter cubes.
2. Process the flour and butter together for about 25 short pulses until butter is very well incorporated.
3. Add the remaining quarter of the flour mixture and process for 5 short pulses.
4. Empty out the flour and butter into a large mixing bowl.
5. Add 6 tablespoons of ice water to the flour and butter mixture and fold with a spatula until dough comes together in a large, shaggy mass.
6. Form dough into a ball and knead once then divide dough into 2 pieces.
7. Wrap the dough in plastic wrap and refrigerate several hours or overnight.
8. Roll one ball of dough out so it can fit into a 9-inch pie pan with 1 inch of dough hanging over the edge. Roll out the other ball of dough and cut into strips for a lattice top.
9. Chill pie plate and lattice strips in the refrigerator while you make the filling.
1. Taste the blackberries and use less lemon juice if they are tart. Cut blackberries in half if they are very large.
2. Briefly mix the blackberries, lemon juice, and Angostura bitters in a large mixing bowl.
3. Combine sugar, brown sugar, tapioca starch, spices, and salt in a small bowl and mix.
4. Add the sugar and spice mixture to the blackberries and stir until well mixed.
1. Heat the oven to 400°F. Place an oven rack in the lower-middle position in the oven.
2. Mix equal amounts by volume of flour and sugar. Sprinkle ½-1 teaspoon of the mixture into the bottom of the pastry-lined pie pan.
3. Add the filling and spread it until it is mostly even.
4. Top pie in a lattice pattern with strips and crimp edges. Let pie rest in refrigerator for at least 15 minutes.
5. Brush egg glaze onto the pie crust being careful not to drag pie juices onto the top of the pie crust.
6. Place pie on a rimmed baking sheet and bake 1 hour until pie crust is golden.
7. Tent pie with foil and bake for another 15 minutes until the juices are bubbling in the center of the pie or the internal temperature reaches 213°F on a digital thermometer.
8. Cool the pie on a wire rack for 2-3 hours before eating.