Paula Deen Lattice-Top Blackberry Blackbird Pie

Paula Deen lattice-top blackberry blackbird pie takes 1 hour 25 minutes and 6 cups of blackberries to make a bubbly, jammy fruit pie under a golden woven crust. Save this Southern blackberry dessert for potluck, church supper or holiday table, because it's a make-ahead pie that serves a crowd.

Let the blackberries sit with the sugar, cornstarch and tapioca for the full 20 minutes before they go in the crust. Skip it and the juices stay thin, so the filling runs all over the plate when you slice.

Paula weaves a tight lattice from 11 strips and brushes it with egg wash, so the top bakes up shiny and golden. Bake the pie on a baking sheet to catch drips, and tent it with foil if the crust browns too fast.

Paula Deen Lattice-Top Blackberry Blackbird Pie

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Course: DessertCuisine: American, SouthernDifficulty: Medium

Servings

20

servings

Prep time

40

minutes

Cooking time

50

minutes

Calories

380

kcal

Tart blackberries cook down into a thick, glossy filling under a tight woven lattice crust. Once it cools for 20 minutes, the juices set enough to hold a clean slice.

Ingredients

• 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
  

Directions

• Preheat the oven: Preheat your oven to 400°F. That way it's fully hot by the time the pie goes in.
• Macerate the berries: Toss 6 cups blackberries, 1 cup sugar, 1/4 cup cornstarch, the zest and juice of 1 lemon, 2 tablespoons water and 1 tablespoon quick cooking tapioca in a large bowl. Let it stand for 20 minutes, tossing now and then.
• Line the pie plate: Roll 1 piece of dough into a 14-inch round and fit it into a 9-inch pie plate. Trim the edge to leave a 1/2-inch overhang, then refrigerate it while you roll the second piece.
• Cut the lattice strips: Roll the remaining dough into a roughly 16- by 11-inch rectangle. Then cut it crosswise into 11 strips, each 1 1/4 inches wide.
• Fill the pie: Spoon the blackberry mixture into the pie shell and dot the top with 2 tablespoons diced butter. Keep the berries in an even layer so the lattice sits flat.
• Weave the lattice: Arrange the strips in a tight lattice over the filling and trim them close to the edge of the pan. Then roll up and crimp the edge, and brush the top and edge with 1 egg beaten with 1 tablespoon water.
• Bake the pie: Set the pie on a baking sheet and bake for 45 minutes to 1 hour, until the filling is bubbling. If the crust browns too quickly, cover it with foil and keep baking.
• Cool and decorate: Let the pie cool for 20 minutes so the filling can set. Then place the black crow on top before serving, if you're using one for decoration.

Tools for this recipe

• Pyrex 9.5-inch glass pie plate, Nordic Ware half sheet pan, OXO silicone pastry brush. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen blackberries for this pie?

Yes, and there's no need to thaw them first, since thawing releases extra juice. Toss them with the sugar mixture and expect to add 10 to 15 minutes of baking time until the filling bubbles.

How long does blackberry pie keep?

Cover it loosely and leave it on the counter for up to 2 days, since the sugar helps it hold. After that, move it to the fridge for up to 4 days and warm slices in a low oven.

Can I make the lattice pie ahead of time?

You can assemble the whole pie, wrap it well and freeze it unbaked for up to a month. Bake it straight from the freezer, adding extra time, so the crust stays crisp.

Do I need a baking sheet under the pie?

Yes, because fruit pies bubble over and burnt sugar on the oven floor is a pain to clean. The sheet catches the drips and makes it easy to move a hot pie.

Why is my blackberry pie runny?

Cutting it too soon is the usual cause, since the filling needs time to set as it cools. Skipping the cornstarch and tapioca or the 20-minute rest also leaves the juices thin.