INGREDIENTS

• 1 1⁄4 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon finely chopped fresh sage
• 1⁄2 teaspoon kosher salt
• 1⁄2 cup chilled unsalted butter, cut into cubes
• 1⁄4 cup sour cream
• 1⁄4 teaspoon vanilla bean paste

• 18 ounces fresh blackberries
• 3 tablespoons sugar, plus more for sprinkling
• 1 tablespoon cornstarch
• 2 teaspoons finely chopped fresh sage
• Pinch of sea salt
• 1 teaspoon fresh lemon juice
• 1⁄4 teaspoon vanilla bean paste
• 1 large egg, beaten

HOW TO MAKE IT

1. Make the crust: In a large bowl, whisk together the flour, sugar, sage, and kosher salt. Add the butter and use a fork or pastry cutter to blend in the butter until it is in pea-size bits. Add the sour cream and vanilla bean paste and continue to blend just until the dough comes together smoothly. Shape into a 1⁄2-inch disk, cover with plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
2. While the dough is chilling, make the filling: In a large bowl, combine the blackberries, sugar, cornstarch, sage, sea salt, lemon juice, and vanilla bean paste. Toss lightly to mix the ingredients and coat the berries evenly.
3. Preheat the oven to 200ºC and lightly grease a medium cast-iron fry pan.
4. Place a piece of parchment paper on a clean, dry surface for rolling and sprinkle it with flour. Place the chilled dough on the parchment paper and sprinkle with a bit more flour. Roll the dough out to a 12-inch circle that’s about 1⁄4 inch thick. Use the parchment paper to flip the dough into the fry pan, laying it out evenly in the base and sides of the pan.
5. Place the berry mixture in the center of the dough and spread it out, leaving a 2-to 21⁄2-inch border of dough. Fold the exposed dough over the berries in pleats, pressing the dough together to seal completely. Brush the beaten egg over the exposed dough and sprinkle with sugar.
6. Bake for 35 to 40 minutes, until the crust is deep golden in color and the berries are bubbling. Remove from the oven and cool for at least 30 minutes before serving.