Himalayan Blackberry Pie

Directions

1. 1
   MAKE THE CRUST: Put the butter, flour and salt in the food processor, pulse lightly until the mixture resembles wet looking particles (some recipes say pea sized). Add water, 1 tablespoon at a time, pulsing a couple times after each tablespoon. Keep adding water until the dough just starts to gather into larger clumps. Split the dough in half and place each into a re-sealable plastic bag, pat each into a disk. Let the dough sit in the refrigerator 30 minutes.
2. 2
   Preheat oven to 375 degrees. Wash and drain the berries.
3. 3
   In a large bowl; add the berries, honey, lemon or lime juice and tapioca. Taste test before adding optional superfine sugar. Stir the mixture and let sit for 15-20 minutes to allow the flavors to blend.
4. 4
   Line a 10 inch pie dish with a rolled out bottom layer of pastry crust. Fill with the blackberry mixture and dot with butter.
5. 5
   Roll out the remaining pastry crust and cover the top of the pie. Seal and crimp the edges together. Brush with milk or cream. Sprinkle with a little sugar. Cut a few slits, with a sharp knife, to create steam vents.
6. 6
   Cook for 45 to 55 minutes, until the crust is browned and the filling is bubbling.
7. 7
   Note: I like to cover a baking sheet with foil and bake the pie on top of that; it seems that whenever I don't, filling spills over....and I don't like the sticky cleanup, but the choice is yours.