Lattice-Top Blackberry Pie

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Simple and very tasty. This same formula will work for almost any kind of berry. I used it for blackberries and strawberries and they both came out great. I tried brushing one with heavy cream instead of egg. I liked it better.
FYI, lemon juice and zest do not make this recipe tart at all. Lemon is added to accentuate the sweetness of the berries. You do not taste it in the pie. But you will notice a difference if you leave it out.

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Very tasty pie

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i tried it before going in the pie pan....omgoodness it was amazing. I also used Miss Paula's "perfect Pie Crust" it was great! very easy to work with. 425 for 15 min drop to 350 and continue for another 35-40 min. (dont bake crust before adding filling

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This is essentially my mother-in-law's recipe which I make all the time. My mother-in-law doesn't use the lemon juice or lemon zest and neither do I- personally I think it would make the pie too tart. She also varies the amount of sugar based on the sweetness of the berries. She doesn't do the lattice-top crust but simply cuts slits in the top pie crust. I always bake my pies on a foil-lined cookie sheet just in case of any spill over. This is by far my favorite pie!!!! Another excellent recipe from Paula Deen!!!!

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Can someone tell me where the pie dough recipe can be found? Is it just Paula's classic pie dough?

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Beautiful pie...very tasty...crust is fantastic.

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This was the best blackberry pie I have ever tasted! The filling held together beautifully and the crust came out golden brown with the egg brushed on it. I was afraid mine wouldn't turn out because the blackberries we picked for this pie were a bit on the tart side but it turned out with a perfect balance of tart and sweet. I followed the recipe exactly except I left out the lemon zest because again, I was afraid it would be too tart. I will definitely make this again!

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I love this pie filling recipe! (I used my own crust recipe.
The filling held together, not runny and going all over the pan before getting onto the plate. My daughter asked if we can make another pie. That's testament to a great recipe. Thanks, Paula!

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This pie was absolutely fantastic. It was delicious and very simple to make. It had a lovely balance of flavour, with enough sweetness and zest and looked wonderful on the plate. I would certainly make this again, as it's a new addition to my all time favourite pies.

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We made five of the pies from the July/August issue of Food Network magazine... This one was the absolute best. It was simple, not too goopy, tart but sweet, and just amazingly delicious. It was easily the best-looking of the pies, but it surprised us by also being the best-tasting. Would make it again in a hearbeat!