Blackberry Pie with Lemon Verbena Whip Cream

Preheat your oven to 450°F (232°C).

Place a mixing bowl in the freezer to chill while you prepare the other ingredients.

Line a 9-inch pie pan with half of the pastry dough. Cover the shell with plastic wrap and chill in the refrigerator.

In a separate mixing bowl, combine the blackberries, flour, spices, and sugar. Gently toss to coat the berries evenly. Spoon the mixture into the chilled pie shell.

Cover the filling with the remaining pastry dough. Cut steam vents in the top crust to allow steam to escape.

Bake in the preheated oven at 450°F for 15 minutes. After 15 minutes, reduce the oven temperature to 350°F (177°C) and continue baking for an additional 34 to 40 minutes, or until the crust is golden brown.

While the pie is baking, combine the cream and 3 lemon verbena leaves in a small saucepan. Heat over medium-high heat, bringing it to a gentle simmer for about 5 minutes.

Pour the cream mixture into a glass container, cover, and chill in the refrigerator for 20 minutes. After chilling, remove the lemon verbena leaves.

Take the chilled mixing bowl out of the freezer. Pour the infused cream into the bowl and use an electric mixer to whip it until soft peaks form. Add sugar to taste, mixing until well combined.

Once the pie has cooled, serve with the lemon verbena-infused whipped cream on the side. Enjoy!