Lattice-Top Blackberry Blackbird Pie Recipe by Paula Deen

Level: Moderate

Time: 65 MINUTES

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  • 1 (2 crusts) pre-made pie dough, homemade or store-bought
  • 6 cups blackberries, (1 3/4 lb)
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 2 tablespoons water
  • 1 lemon, juiced and zested
  • 1 tablespoon quick-cooking tapioca
  • 2 tablespoons butter, diced
  • 1 lightly beaten egg, with 1 tablespoon water for egg wash
  • 1 black crow, for decoration (optional)


Preheat oven to 400º.


In a large mixing bowl, toss together, blackberries, sugar, cornstarch, lemon zest, lemon juice, water and tapioca. Let stand, tossing occasionally, 20 minutes. Roll out 1 piece of dough into a 14-inch round and fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Refrigerate while rolling out second piece of dough.


Roll out remaining piece of dough into a roughly 16- by 11-inch rectangle. Cut crosswise into 11 (1 1/4-inch-wide) strips with a knife.


Spoon blackberry mixture into pie shell. Dot top with butter. Arrange strips in a tight lattice pattern on top of filling and trim strips close to edge of pan. Roll up and crimp edge. Brush top and edge with egg wash.


Place pie on a baking sheet and bake until filling is bubbling. (approximately 45 minutes to 1 hour). If crust is browning too quickly, cover with foil and continue baking. Allow to cool 20 minutes. Place black crow on top of pie before serving.

Lattice-Top Blackberry Blackbird Pie


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