Servings: 8 servings
Prep Time: 15 min
Cook Time: 1 hr
1 prepared pastry dough for double crust pie
6 cups blackberries (1 3/4 lb)
1 cup granulated sugar
1/4 cup cornstarch
Zest and juice from 1 lemon
2 tablespoons water
1 tablespoon quick-cooking tapioca
2 tablespoons butter, diced
Egg wash (1 egg lightly beaten with 1 tablespoon water)
1 black crow for decoration (optional)
Preheat oven to 400ºF.
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.
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Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!