Ingredients

• Note: this recipe has been scaled up from what you see in the picture so that it will make a full pie

Lemon Basil Cookie Crust
• 1 cup butter
• 1 cup sugar
• 3 cups all purpose flour
• Zest of one lemon
• 9 basil leaves, chopped
• 3 Tbsp heavy cream

Blackberry Pie Filling
• 4 cups blackberries
• 2 Tbsp sugar (add more of you like it sweet!)
• Juice of 1/2 lemon
• 3 Tbsp cornstarch mixed into 1 tsp water
• 1 Tbsp butter

Instructions

Make the Crust
1. Prep Step! Measure out all of your ingredients. Wash the blackberries now, so that they can drip- dry while you make the crust. Preheat your oven to 375
2. Cream the butter on medium speed for 2 minutes until it is aerated. Add your sugar and beat on high for 5 minutes until it is light and fluffy.
3. Add 1 cup of flour and incorporate on low speed, or with a spatula. Add 1 Tbsp of the cream, and do the same. Repeat your process, scraping down the bowl, until the batter is ready.
4. Mix in the zest and basil. It's ready! Wrap the dough with plastic wrap and chill for an hour. If you're impatient, like me, freeze it for 15 minutes.
5. Press the cookie crust with your fingers into your pie plate. Pinch around the edges so that they don't look messy.
6. Cover the edges with aluminum foil (so that they don't brown too much) and stick it in the over for 15-20 minutes. Check it to make sure you're not getting it too brown (like I did. Oops.)
7. Once done, let the crust cool completely. Bonus points for cooling it on the windowsill like in children's books.

Make the Filling
1. Heat the blackberries over medium heat. Once they get warm and start to steam a little, start stirring. Sprinkle the sugar over the berries, and mix it in. Juice the lemon into the pan and cook, cook, cook.
2. Once they are all juicy-looking, add the cornstarch. Follow this tip:
3. Mix the cornstarch with one teaspoon of water before adding it. This will keep is from clumping and yielding nasty-tasting, starchy glops in your final pie.
4. Remove the filling from the heat and stir in the butter. Let the filling cool.

Serve it up
1. Pour the filling into the pie crust. You can dig right in, or chill for 30 minutes to let the filling stiffen and get thicker.
2. I whipped some very legit cream with just a little lemon zest to serve.
3. Best enjoyed overlooking the beauty of the Pacific Northwest!

https://frostaholic.com/2016/08/wild-blackberry-pie/

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