Blackberry Pie With Lemon Verbena Whip Cream

Blackberry Pie With Lemon Verbena Whip Cream is a lacto ovo vegetarian recipe with 10 servings. One portion of this dish contains approximately 3g of protein, 19g of fat, and a total of 233 calories. For $1.01 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe is liked by 3 foodies and cooks. A mixture of defrosted blackberries, butter, pastry, and a handful of other ingredients are all it takes to make this recipe so flavorful. It works best as a dessert, and is done in around 45 minutes. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 31%, which is rather bad. Similar recipes include Passion-Fruit and Blackberry Jellies with Lemon Verbena Cream, Melon Salad with Lemon Verbena Blackberry Sauce & Pistachios, and Lemon Verbenan Olive Oil Muffins… With Lemon Verbena Syrup.

Instructions

1. Preheat oven to 450F. Chill a mixing bowl in the freezer.
2. Line 9 inch pie pan with half the pastry. Cover and chill. Combine blackberries, flour, spices and sugar together in another mixing bowl. Spoon into pie shell.
3. Cover with remaining pastry. Cut steam vents. Bake in 450F degree oven for 15 minutes. Reduce oven temperature to 350F degrees. Bake 34 to 40 minutes longer or until browned.
4. Meanwhile, add cream and 3 lemon verbena leaves to a small saucepan. Heat cream over medium-high heat, only at a simmer for 5 minutes. Pour cream and verbena leaves into a glass container and chill for 20 minutes.
5. Remove verbena leaves from cream. Pour cream into the chilled bowl and whip using an electric mixer. Add sugar to taste.
6. Once pie has cooled serve lemon verbena infused whip cream on the side.