Honey Blackberry Sage Pie Recipe

Though this honey blackberry sage pie recipe may change that, blackberries aren't usually the first fruit to go into a pie. Katie Rosenhouse, recipe developer and pastry chef, says, "I usually make a triple berry pie or a blackberry-pear pie, but this is a luxurious dessert with blackberries alone.

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



To make the pie crust, mix 2 ½ cups flour, sugar, and salt. A box grater with large holes grates frozen butter.

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Turn dough onto a clean surface and lightly knead into a ball. Make two dough sections. Refrigerate each disk for 1 hour after flattening and wrapping in plastic. 

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Trim dough to leave 1 inch overhang in a 9-inch pie pan. Save dough scraps. Fold dough under itself around edges for a neat crust. Crimp edges as desired.

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Mix ground tapioca, sugar, and cinnamon in a small bowl. Add tapioca, honey, and lemon juice to blackberries in a large bowl. Mix well and let sit for 15 minutes.

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After cutting half the dough into 1-inch strips, use leaf cutters to cut the rest into leaves. Save dough scraps. Fill pie crust with blackberry filling. Make butter dots.

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Reroll dough scraps and cut more leaves or strips to top the pie. Whisk egg with water and brush on crust. Add coarse sugar if desired.

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Bake until crust is golden brown and berry juice bubbles around it, 75–90 minutes. Allow to cool on a rack for 30 minutes. 

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Serve sliced pie warm with vanilla ice cream, whipped cream, and honey, if desired.

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