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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
4 ServingsPrep: 20 min. Bake: 40 min. + cooling


  • 3 cups fresh or frozen blackberries, thawed and drained
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon lemon juice
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup all-purpose flour
  • 3 teaspoons sugar, divided
  • 1/4 teaspoon salt
  • 3 tablespoons cold butter
  • 1 tablespoon shortening
  • 3 tablespoons cold water
  • 1 egg white, beaten


  • 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.
  • 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.
  • Brush with egg white; sprinkle with remaining sugar. Bake at 375°
  • for 40-45 minutes or until crust is golden brown and filling is

2 of 2

Deep-Dish Blackberry Pie (continued)

Directions (continued)

  • bubbly. Cool on a wire rack. Yield: 4 servings.
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.
Nutritional Facts: 1 serving (1 each) equals 373 calories, 12 g fat (6 g saturated fat), 23 mg cholesterol, 249 mg sodium, 64 g carbohydrate, 6 g fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.