Blackberry Pie with a Kick of Jalapeno

Ingredients 0/10

Step 1

Heat your oven to 425°F (220°C) and pop a baking sheet on the bottom rack to catch any drips. In a big bowl, toss together the blackberries, honey, jalapenos, and lemon juice. In a smaller bowl, mix the brown sugar and cornstarch, then stir that into the berry mixture until it’s all blended nicely.

Step 2

For the crust, combine the flour and brown sugar in a large bowl. Cut in the butter using a pastry blender or your fingers until you get pea-sized crumbs. Add the ice water little by little and gently mix it with your hands until the dough comes together—if it feels too sticky, sprinkle on a bit more flour, or add a touch more water if it’s too dry. Divide the dough in half and roll each piece out into a 9-inch circle on a floured surface.

Step 3

Press one dough circle into your pie dish, then carefully remove the jalapeno pieces from the berry filling and pour the mixture into the crust, leaving a small gap around the edges. Mix the oats and brown sugar, then sprinkle this over the filling for a little crunch. Lay the second dough circle on top, trim any extra dough hanging over the sides, and fold the edges under, pinching them together to seal. Don’t forget to cut a couple of slits in the top crust to let steam escape.

Step 4

Place the pie in the oven on the middle rack, right above the baking sheet. Bake it for about 25 minutes until the crust starts to turn golden, then lower the heat to 350°F (175°C) and bake for another 40 minutes or so, until the whole crust is beautifully golden and the filling is bubbly. Let it cool a bit before digging in!