Fresh flavors of summer berries explode with wholesome goodness in this delicious country style fresh blackberry lattice top pie.
Lattice Top Blackberry Pie
By Sue Lau | Palatable Pastime
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My recipe of the day is for lattice top blackberry pie which I am posting with the Baking Bloggers group. Each month we get together and post on a topic which has been voted on and for this month the winner was for recipes using summer berries (of any type).
If you are a blogger and would like to join in the fun, we’d love to have you post along- just join us at our Facebook Group: Baking Bloggers. Just be sure to list your blog name, since it is a planning group and not for fans (who can instead follow us on social media by searching for the tag #BakingBloggers).
I don’t know if I mentioned it before but (and I probably have since I am known to run my mouth about food and cooking 25 hours a day!) but did you know my very favorite pie in the whole wide world is blackberry pie? Well, YEAH!
It reminds me of so many things, not to mention deliciousness and summertime.
Life is Full of the Berriest Things
As long as I can recall, blackberries have been an integral part of my life.When I was small, my mom and dad would drive us down past the levee to the Mississippi river where the family would forage for wild blackberries. Since I was little I would probably only gather a handful or two until I would get stuck by a thorn and quit.
My brothers weren’t much interested in picking and would wander towards the water, leaving my dad to head them off so they didn’t decide to take a dip.
Growing up by the Mississippi
You see, Old Man river is not fit for swimmin’- not to mention it is muddy, deep, and wide, but it has a hella’ undercurrent. You can literally watch the water roll like boiling water in a pot, and felled tree logs floating in the current will be there one moment and disappear the next.
Lots of things would get carried by the current after flood waters receded. My mom was the lucky one to find rather large geodes washed out from somewhere upstream. Those are pretty much petrified dino-doo which over millennia, crystallize and form huge rocks of amethyst. But as fortune goes, so does misfortune- the family moved a few years later and forgot to bring her geodes from the garden and when she went to get them, someone had already taken them.
Raised by the River
Years later as a teen, Mom and Dad bought an old farmhouse closer to the river where there was nothing beyond some railroad tracks except land owned by Phillips Petroleum, who ran barges on the river. The train tracks were long since abandoned, but were perfect for wild blackberries, that we would pick each summer until we tired of it.
A Love of all things Blackberry!
Some of my early favorites were making cobbler with them to serve with ice cream. But being simple, sometimes I just like them freshly picked in a bowl with a splash of heavy cream. It was a perfect quick breakfast for me.
Pie for Today! (And Everyday!)
My recipe today is a simple lattice top pie, which you make by rolling out your crust and them using a pastry cutter to cut the dough into strips. Putting the strips onto the pie, and pressing down one edge, you weave and intertwine them pulling back a strip to let the opposing strip go under. And then running it over, and under again.
In some ways it reminds me of when I was a kid and I had a plastic loom with the loops and would weave those into things like potholders for my Mom. It was the first thing I was really crafty at!
Baking Bloggers
Baking with Summer Berries
- Bora Berry Tart by Sneha’s Recipe
- Lattice Top Blackberry Pie by Palatable Pastime
- Brownie Berry Dessert Pizza by Simply Inspired Meals
- Make-Ahead Mixed Berries Baked Oatmeal by Hardly A Goddess
- Mini Fruit-topped Pavlovas by Food Lust People Love
- Mixed Berry Bubbly Pies by Sid’s Sea Palm Cooking
- Mixed Berry Cheese Danish by Cookaholic Wife
- No Churn Roasted Strawberry Ice Cream by Caroline’s Cooking
- Roasted Blackberry-Cherry Tomato Chutney On Venison Medallions by Culinary Adventures with Camilla
- Strawberry Crisp with Pepita & Chia Seed Topping by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Strawberry Shortcake Bars by A Day in the Life on the Farm
- Strawberry Shortcake Cookies by Karen’s Kitchen Stories
- Vegan Lemon Raspberry Layer Cake by The Baking Fairy
You Might Also Like:
Fresh Strawberry Pie
Banana Cream Pie
Fresh Raspberry Pie
Lattice Top Blackberry Pie
Ingredients
- 2 pounds fresh blackberries
- 1/4 cup fresh orange juice
- 2 tablespoons all-purpose flour
- 2 tablespoons quick cooking tapioca
- 1 cup granulated sugar
- 20-24 ounces pie dough prepared
- 2-4 tablespoons coarse sugar
- 1 tablespoon milk
Instructions
- Preheat oven to 350°F.
- Roll out pie dough and line a deep dish pie plate; keep the rest chilled while prepping the berries.
- Toss the berries with the orange juice and then the flour to coat.
- Add tapioca and sugar to berries and lightly toss again and then place in the bottom crust.
- Top the berries with strips of pie pastry, interweaving it into a lattice top crust and pinching the ends to the bottom crust. Top the rim with more strips and press again, and pinch to flute the edges of the pie.
- Brush the top of the latticework with milk and sprinkle with coarse sugar.
- Bake for 45 minutes, with the edges of the pie shielded with foil strips.
- Remove the foil and bake 25-35 minutes more or until crust is browned and filling is bubbly.
My grandmother used to love having pie for breakfast, it was the best part of spending the night at her house. This pie immediately brought back fond memories. I would love a piece right now with my coffee.
Blackberry pie is one of my favorites too. I loved reading about your memories.
I love a berry pie, and they are so pretty with the peek-a-boo of the lattice top!
Such a gorgeous pie!!! Love that lattice!
That looks and sounds good, and there is something almost soul satisfying about making a dish from food that you’ve picked or foraged. I’m always amazed at people who can do the lattice top on a pie, and one of these days, I’m going to try my hand at it.