Skip to main content Share
& Save

Lattice-Top Blackberry Blackbird Pie

By Paula Deen


Difficulty: Medium

Prep time: 20 minutes

Cook time: 20 minutes

Servings: 20


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


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.