Smoke-Infused Blackberry Pie with Lavender Honey Recipe
A sophisticated blackberry pie with a delicate smoky undertone and floral lavender honey sweetness, encased in a buttery, flaky crust that shatters beautifully with each bite.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">225g unsalted butter, very cold, cubed</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">60-80ml ice water</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">800g fresh blackberries (or frozen, thawed and drained)</li><li class="ingredients-single-item">5g food-grade wood chips (applewood or cherrywood)</li><li class="ingredients-single-item">120g granulated sugar</li><li class="ingredients-single-item">45g lavender honey (or regular honey with 1 tsp dried culinary lavender)</li><li class="ingredients-single-item">3 tbsp cornstarch</li><li class="ingredients-single-item">2 tbsp lemon juice</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">For serving:</li><li class="ingredients-single-item">Additional lavender honey for drizzling</li><li class="ingredients-single-item">Fresh lavender sprigs (optional, for garnish)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Handheld cold smoker or smoking gun</li><li class="equipment-single-item">Large glass bowl with lid or plastic wrap</li><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Food processor (optional, for crust)</li><li class="equipment-single-item">Pastry cutter (if not using food processor)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry wheel or sharp knife for lattice</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by cold-smoking your blackberries. Place berries in a large glass bowl and cover loosely with plastic wrap, leaving a small opening. Following your smoker's instructions, light the wood chips and direct the smoke into the bowl. Seal completely and let the berries infuse for 10-15 minutes for subtle smokiness, or up to 30 minutes for more intense flavor. The smoke particles will adhere to the moisture on the berries' surface, creating a delicate smoky undertone that balances beautifully with their natural sweetness.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the pie crust, combine flour, sugar, and salt in a large bowl or food processor. Add the very cold cubed butter and pulse or use a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces remaining. The varying sizes of butter create pockets of steam during baking, resulting in beautiful flaky layers. Gradually add ice water, 1 tablespoon at a time, until the dough just comes together when pinched (avoid overworking).</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Divide the dough into two portions (one slightly larger than the other). Shape each into a disk, wrap in cling film, and refrigerate for at least 1 hour, preferably 2 hours. This resting period allows the gluten to relax and the butter to firm up again, ensuring a tender, flaky crust.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare your filling. In a large bowl, gently toss the smoked blackberries with sugar, lavender honey, cornstarch, lemon juice, vanilla extract, and salt. The cornstarch will thicken the juices as the pie bakes, while the lemon juice brightens the flavor and helps activate the cornstarch's thickening properties. Let the mixture sit for 15 minutes to allow the berries to release some juice.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 200°C (400°F) with a baking sheet inside (this will catch any potential overflow during baking). Roll out the larger disk of dough on a lightly floured surface to about 3mm thickness and a diameter 5cm larger than your pie dish. Gently transfer to your pie dish, pressing it into the corners without stretching. Trim edges, leaving a 2cm overhang.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour the blackberry filling into the lined pie dish, mounding slightly in the center. Try to leave behind any excess liquid at the bottom of the bowl to prevent a soggy bottom crust. Roll out the second disk of dough and either place whole on top with slits cut for steam, or cut into strips for a lattice top. For a lattice pattern, lay strips in one direction, then fold back alternate strips to weave perpendicular strips through, creating an interwoven pattern.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Trim the overhanging dough to 1cm beyond the rim. Fold the overhanging dough under itself, creating a thicker border that sits on the rim of the pie dish. Crimp or decorate the edges as desired. Brush the top crust with beaten egg for a beautiful golden finish, and sprinkle with a little granulated sugar if desired.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place the pie on the preheated baking sheet and bake at 200°C (400°F) for 20 minutes to set the crust, then reduce temperature to 180°C (350°F) and continue baking for 30-35 minutes more, or until the crust is deeply golden and the filling is bubbling visibly through the lattice. If the edges are browning too quickly, shield them with aluminum foil.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the pie to cool completely on a wire rack for at least 3 hours before slicing. This crucial cooling period allows the filling to set properly – cutting too soon will result in a runny filling. Serve at room temperature or slightly warm with a drizzle of lavender honey and a small sprig of fresh lavender as garnish. The smokiness will have mellowed and integrated beautifully with the sweet-tart blackberries and floral honey notes.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
What's the best way to cold-smoke berries without special equipment?
Without a smoking gun, create a DIY cold smoker by placing wood chips in a small metal container, lighting them until they smoulder, then placing this in a larger container with berries (separated from direct heat). Cover with a lid leaving a small gap for air, then seal completely once smoke develops.
Can I substitute the lavender honey in a smoked berry pie?
Yes! Replace lavender honey with regular honey infused with 1 teaspoon dried culinary lavender. Alternatively, use orange blossom honey, thyme honey, or plain honey with a drop of food-grade lavender essential oil. For a different flavour profile, try maple syrup or rosemary-infused honey instead.
Why is my blackberry pie filling too runny after baking?
Runny filling typically results from insufficient thickener, excess moisture in berries, or cutting into the pie while still warm. Use 3-4 tablespoons of cornstarch per 4 cups of fruit, drain thawed frozen berries thoroughly, and most importantly, allow your pie to cool completely (at least 3 hours) before slicing.
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