Blackberry Pie – heaven! A great summer dish for cooking with kids


I like using store ready pie crusts – both for the top and bottom. Cooking with kids when using store bought materials is a good idea since they can learn that there are good things that can be bought – as long as you read the labels! Although a cobbler is made with only a top crust, you can crumble it ( hence crumble!) or lattice it and it becomes a wonderful pie if it has a pie base to it – of course it all tastes great. In this pie I am using a bottom crust which is cooked first according to the package instructions, and then am cutting the top crust into strips so as to lattice it. It comes out delicious and attractive. Looks pretty much home made begining to end doesn’t it? Enjoy!


  • 2 Store bought pie crusts
  • 2/3 cup granulated sugar
  • 10 cup fresh blackberries (about 5 [12-ounce] packages – we use the freshly picked ones from our farm)
  • 3 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons turbinado sugar


1. Preheat oven to 375° or whatever the store-bought crust tells you

2. Prick holes with a fork gently into the crust so that the hot air can escape while it is baking

3. Place the crust in its pan in the oven and let it bake for the time indicated on the label – normally about 10-12 minutes. Keep checking through the oven window since you don’t want the crust to get brown – just lightly colored. Then take it out and let it cool.

4. Combine 2/3 cup granulated sugar, blackberries, cornstarch, and lemon juice; toss gently. Arrange berry mixture in a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.

5. Take out the second store bought crust and carefully take it out of its pan.

6. Roll it into a rectangle on a lightly floured surface. Cut it in half. Take the one rectangle and cut it, crosswise, into (1-inch-wide) strips. Cut remaining rectangle, lengthwise, into (1-inch-wide) strips. Arrange strips in a lattice pattern over fruit mixture; sprinkle top of fruit and dough with turbinado sugar. Bake at 375° for 50 minutes or until golden. Let stand 10 minutes.

7. Serve with ice cream!


About Grandma

I have reinvented myself many times during my life -teacher, lawyer, business woman, CEO, Entrepreneur, Board member, Professor, Mom, Wife, Farmer, Chef, Musician, Author and now my best role of all - Grandma to multiple grandchildren, grandnephews and nieces worldwide.
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