One bite of this blackberry, blueberry, & honey lattice pie and I was immediately transported to the holidays back at home. The crust is warm, buttery, and flaky while the filling isthe perfect mixture of sweet and tart. The berry filling has a secret ingredient, a splash of Powell & Mahoney’s Blackberry Basil Mixer, which gives the filling an herbal and aromatic sense of depth and flavor. The honey adds a subtle warmth and sweetness to the contrast of the tart berries, reminding me of the berry pies my Grandma Cooley would make every holiday gathering. -Nathaniel of TermiNatetor Kitchen
With every recipe, I learn something new I hadn’t known before. That is something I most love about working with food. Each recipe is a new beginning, a new story to be told. Every ingredient plays an integral part in creating the overall feeling or emotion of the meal. It’s a powerful sensation. So, what did I learn with this recipe? Well quite simply: Lattice pies are freaking hard to master! This was my second attempt at making this pie. During the first attempt, I made three mistakes: 1). I made the cocktail BEFORE I started baking, 2). I forgot to add the cold water at the right time (must have been a strong cocktail!) which left me with a tough and crumbly dough, and 3). I ran out of tin foil and I didn’t have any pie guards. Long story short there, I burnt the edges of the crust to a charcoal colored crisp and the lattice weave was slightly tacky and doughy. Tis was a sad day for sure. I took a moment to feel sorry for myself before tightening up my apron once more and heading back into the kitchen for trial number two.
Attempt two turned out to be a huge success! I stocked up on tin foil, bought myself some pie guards, and was sure to start drinking AFTER I made the pie. I thought for this recipe I would spice things up by making a cocktail pairing to go with the pie. Using Powell & Mahoney’s products has helped me get more comfortable and acquainted with the art of mixology and cocktail developing. It’s been a lot of fun! The blackberry basil mixer is one of my favorites so far. It’s not too overpowering, but rather its subtle taste provides as a flavorful complement in both the pie and the cocktail. The pie is rich and filling while the cocktail is light and refreshing: the ideal balance. It’s the perfect pair when you want to settle into the day after rampaging on turkey, mashed potatoes, and stuffing during Thanksgiving dinner.
Blackberry, Blueberry, & Honey Lattice Pie
For the crust
2 ¼ cups all-purpose flour
2 tablespoons granulated sugar
½ teaspoon salt
2 sticks unsalted butter, cubed and chilled
½ cup cold water
Pinch of cinnamon
For the filling
½ cup honey
¼ cup white granulated sugar
1/3 cup all-purpose flour
2 cups blackberries, rinsed and drained
2 cups blueberries, rinsed and drained
¼ teaspoon ground cinnamon
¼ teaspoon freshly grated ginger
1 large egg
2 tablespoons sugar
For the crust. In a large mixing bowl, whisk together the flour, sugar, and salt. Add the butter and, using your hands, cut the butter into the flour mixture until pea-sized pieces of butter remain. Drizzle ½ cup ice water over the mixture and mix thoroughly until the dough begins to come together. Divide the dough in half and press into 2 discs, roughly 1” thick. Wrap dough tightly in floured plastic wrap. Refrigerate at least 1 hour.
Preheat the oven to 350 degrees F. Grease a 9” pie pan with butter and line a baking sheet with aluminum foil.
In a medium bowl, mix together the honey, sugar, flour, blackberries, blueberries, mixer, cinnamon, and freshly grated ginger. Set to the side while you prepare your crust.
On a lightly floured surface, roll out one of the dough disks to a 13” round. Transfer it to the prepared pie dish. Lift the edges and allow the dough to slump down into the dish. Add the berry filling with accumulated juices into the dish. Roll out the second dough dish and place it over the top of the pie or cut into 1” strips and lattice top the pie.
Brush with egg wash, cover loosely with aluminum foil and bake for around 35 minutes. Remove the foil covering and bake for an additional 12-15 minutes or until the crust is a light golden brown and the juices are bubbling. Transfer to a wire rack to cool (for at least 4 hours for the juices to set).
Blackberry Honey Basil Julep
Yields one cocktail
4-6 basil leaves, removed from stems
1 teaspoon honey
4 blackberries, plus more for garnish
2 cups crushed ice, plus more for the glass
2 oz. bourbon whiskey
Clap the basil leaves between your hands to release the herb’s natural oils. Add the leaves to the bottom of a cocktail shaker. Add the honey and berries and muddle together. Add the ice, bourbon and mixer. Shake for a few seconds to combine flavors.
Fill an old-fashioned glass up with crushed ice. Pour in the drink, garnishing with berries and basil leaves.
For step-by-step photos of both recipes, visit Nathaniel’s blog here