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 is the 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.
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.