Step 1 : Preheat oven to 450F. Chill a mixing bowl in the freezer.Line 9 inch pie pan with half the pastry. Cover and chill.

Step 2 : Combine blackberries, flour, spices and sugar together in another mixing bowl. Spoon into pie shell.Cover with remaining pastry.

Step 3 : Cut steam vents.

Step 4 : Bake in 450F degree oven for 15 minutes. Reduce oven temperature to 350F degrees.

Step 5 : Bake 34 to 40 minutes longer or until browned.Meanwhile, add cream and 3 lemon verbena leaves to a small saucepan.

Step 6 : Heat cream over medium-high heat, only at a simmer for 5 minutes.

Step 7 : Pour cream and verbena leaves into a glass container and chill for 20 minutes.

Step 8 : Remove verbena leaves from cream.

Step 9 : Pour cream into the chilled bowl and whip using an electric mixer.

Step 10 : Add sugar to taste.Once pie has cooled serve lemon verbena infused whip cream on the side.