1 1/4 cup All-Purpose Flour
8 tbsp Butter, cold & chopped
1/4 cup Full-Fat Greek Yogurt
1/2 tsp Vanilla Bean Sea Salt
6 cups Blackberries, fresh or frozen
1/2 cup Sugar
1/4 cup Flour
1/4 cup Meyer Lemon White Balsamic
2 tbsp French Toast Sugar Shaker
1 tbsp Lemon Zest
1 tbsp Fresh Thyme 1 tbsp Cornstarch
1 tsp Vanilla Bean Sea Salt
2 tbsp Sweet Cream Butter EVOO
Add flour, butter, salt, and yogurt to food processor and pulse just until dough comes together. Form into a disk and chill for at least 1 hour.
Toss blackberries with flour, sugar, salt, lemon zest, sugar shaker, and thyme. Add lemon balsamic and cornstarch.
Preheat oven to 350F.
Roll crust out into a 1/4 inch thick circle and carefully transfer to a parchment-lined baking tray (it's okay if some of the crust hangs over the sides.)
Pile berries in the middle of the crust, leaving about 2-3 inches of crust on all sides. Fold remaining crust over sides of the berries, leaving the center exposed.
Brush crust with Sweet Cream Butter EVOO and sprinkle with sugar.
Bake for 35-45 minutes, until fruit is bubbling and crust is lightly golden.
Let cool slightly and serve with vanilla ice cream. Enjoy!