Honey Blackberry Sage Pie with Lattice Crust

Combine flour, sugar, and salt.

Grate frozen butter using large holes of a box grater.

Add butter and sage to flour mixture and toss.

Add water and mix lightly until dough forms. Add more water if too dry.

Knead dough lightly on a clean surface to form a ball.

Divide into 2 sections and flatten each into a disk.

Wrap with plastic and refrigerate for 1 hour.

Dust surface with flour and roll one disk to a 12-inch circle, 1/8 to 1/4 inch thick.

Transfer dough to a 9-inch pie pan and trim, leaving 1 inch overhang. Save scraps.

Fold dough under itself around edges and crimp as desired.

Preheat oven to 375 F.

Grind tapioca into fine flour using a spice grinder or food processor.

Combine ground tapioca, sugar, and cinnamon.

Place blackberries in a large bowl and add tapioca mixture, honey, and lemon juice. Toss and let sit for 15 minutes.

Dust surface with flour and roll remaining pie dough to 1/8 inch thickness.

Cut half the dough into 1-inch strips and use leaf cutters on remaining dough to cut leaf shapes. Save scraps.

Pour blackberry filling into prepared crust and dot with butter.

Create a lattice pattern with dough strips over about 2/3 of the pie and top remaining portion with leaf shapes.

Re-roll dough scraps and cut additional leaves or strips as needed to complete topping.

Whisk egg with a splash of water and brush over crust.

Sprinkle with coarse sugar if desired.

Place pie on a parchment-lined baking sheet.

Bake for 75-90 minutes until crust is golden brown and berry juice begins to bubble along the edge.

Transfer to a rack and cool for at least 30 minutes.