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Lattice Top Blackberry Pie

Sue Lau
Prep Time 15 mins
Cook Time 1 hr 20 mins
Course Dessert
Cuisine American


  • 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


  • 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.
Keyword blackberry, fruit pie, pie