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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
  • Total Time
    Prep: 20 min. Bake: 40 min. + cooling
  • Makes
    4 servings

Ingredients

  • 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
  • LATTICE CRUST:
  • 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

Directions

  • 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 bubbly. Cool on a wire rack.
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.
Nutrition Facts
1 each: 373 calories, 12g fat (6g saturated fat), 23mg cholesterol, 249mg sodium, 64g carbohydrate (36g sugars, 6g fiber), 4g protein.

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