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Deep-Dish Blackberry Pie

Deep-Dish Blackberry Pie

"I THINK BACK to 1942 when I make this dessert. We grew extra large and juicy blackberries that year, and Mother canned 400 quarts. For years, whenever we went home to visit, Mother brought up jars of blackberries from the cellar and treated us to the best cobblers, jam cakes or jam in the world. -Dorothy Lilliquist, Brooklyn Center, Minnesota"
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Ingredients

1 h servings
Serving size has been adjusted!
Original recipe yields 4 servings

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Directions

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  1. Place blackberries in a bowl. Combine sugar and cornstarch; sprinkle over berries. Add lemon juice and cinnamon; toss to coat. Spoon into a greased 1-qt. baking dish.
  2. In a bowl, combine the flour, 1 teaspoon sugar and salt. Cut in butter and shortening until mixture resembles coarse crumbs. Add water; toss with a fork until a ball forms. Roll out pastry; cut into strips and make a lattice crust over filling. Crimp edges.
  3. Brush with egg white; sprinkle with remaining sugar. Bake at 375 degrees F for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Footnotes

  • Editor's Note: Instead of a lattice crust, pastry can be rolled out to fit top of dish. Cut slits in pastry; place over berries. Trim, seal and flute edges.

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Reviews

Read all reviews 29
  1. 36 Ratings

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Most helpful positive review

I followed this recipe exactly and it was absolutely perfect. For the bottom crust I used the flakey crust recipe. Def will make this again!

Most helpful critical review

Not bad, a decent, good blackberry pie. I gave it a whirl, but will stick with my mom's recipe.

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I followed this recipe exactly and it was absolutely perfect. For the bottom crust I used the flakey crust recipe. Def will make this again!

MMMMMM! This recipe was spectacular! I'd been searching for a recipe for blackberry cobbler, and was having no luck until I came across this one. I doubled the crust ingredients and made a botto...

AWESOME! Followed the directions exactly except added 1 tsp of vanilla extract to the filling part. As my mother always did for pies, I put milk in a saucer and used my fingers to lightly bast...

I made this according to the recipe, no changes. It was very good. The crust does tend to get too dark if you press it over the edge of the baking dish, so I would recommend only putting the lat...

Very easy to make and just delicious! I sometimes use this recipe (blackberry mixture only, no topping) as a basis for a large cheesecake, with the "Sicilian Ricotta Cheesecake" from this websit...

Wonderful blackberry cobbler/pie. I doubled the crust recipe and put half on the bottom as a shell. Perhaps my berries weren't thawed enough, but cooking time was much longer for me. I had to...

Used for filling only - did add some cinnamon and nutmeg. Probably about doubled berries.

I must admit, at first I was skeptical about the limited ingredients and just throwing whole blackberries in a pan with sugar and covering them with a crust - hommeade with 5 or less ingrediaent...

This is a really easy recipe for the incredible results you get. We like to make this pie in a 9" pie crust, and it works equally well that way. The lattice crust is also great, and well worth t...

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