Lemon Thyme and Blackberry Filling
Makes about 1½ cups
  • 4 cups (680 grams) fresh blackberries
  • 1 cup (200 grams) granulated sugar
  • ¼ cup (60 grams) water
  • 1½ teaspoons lemon zest
  • 2 tablespoons (30 grams) fresh lemon juice
  • 2 lemon thyme sprigs, leaves lightly chopped
  • ¼ teaspoon kosher salt
  • 1½ tablespoons (12 grams) cornstarch
  1. In a large stockpot, bring blackberries, sugar, ¼ cup (60 grams) water, lemon zest and juice, lemon thyme, and salt to a boil over medium heat. Reduce heat to medium-low, and let simmer. Remove 1 cup hot liquid, and whisk in cornstarch. Slowly add cornstarch mixture back into simmering mixture, stirring constantly.
  2. Continue cooking until blackberries have softened and sauce has reduced enough to become thick when chilled. Refrigerate before using.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/lemon-thyme-blackberry-hand-pies/