Paula Deen's Lattice-Top Blackberry Pie

Here is the recipe for Paula Deen's Lattice-Top Blackberry Pie. I kind of chuckled when I saw this recipe in Food Network magazine, because it is essentially my mother-in-law's recipe, and she is known for her amazing blackberry pies she makes from blackberries she picks herself. My mother-in-law doesn't use the lemon juice or lemon zest (which personally I think would make the pie too tart, so I don't use them either). She also varies the amount of sugar based on the sweetness of the berries. She doesn't do the lattice-top crust but simply cuts slits in the top pie crust. She doesn't do the brushed egg. I always bake my pies on a foil-lined cookie sheet just in case of any spill over.

Update 5/25/26 all of Paula Deen's recipes were removed from Food Network's website. Here is the recipe for reference. 

Paula Deen's Lattice-Top Blackberry Pie


Ingredients:

6 cups (1 3/4 pounds) fresh blackberries

1 cup sugar

3 tablespoons cornstarch

1 teaspoon lemon juice

1/2 teaspoon lemon zest

2 disks refrigerated pie dough *or you can use your own homemade pie dough

1 large egg


Directions:

1. Preheat the oven to 400 degrees witha baking sheet on the middle rack. In a large bowl, toss the blackberries, sugar, cornstarch, lemon juice, and lemon zest. Let stand, mixing and coarsely mashing occasionally for about 20 minutes.

2. Fit one round of dough into a 9 inch deep dish pie plate. Trim the edges, leaving a 1/2 inch overhang. Refrigerate while you continue. Cut the remaining piece of dough into approximately eleven 1 1/4 inch wide strips. (Or, if you chose to use the entire piece of dough like I did for my pie, cut a shape with a cookie cutter out of the middle of your pie dough disk).

3. Spoon the blackberry mixture into the pie shell. Dot the top with the butter. Arrange the dough strips in a lattice pattern on top of the filling and trim the strips close to the edge of the pan; roll up and crimp the edge. (Or if you are using the method I chose, lay your disk of pie dough on top of the pie, crimping the edges and cutting off any excess). Lightly beat the egg with 1 tablespoon water and brush on the top and edge of the pie.

4. Place the pie on the hot baking sheet in the oven and bake until the filling is bubbling, about 45-60 minutes. If the crust browns too quickly, cover it with foil and continue baking. Let the pie cool before serving. Enjoy!