Copycat Paula Deen’s Blackberry Pie Recipe

Why This Blackberry Pie Stands Out

Paula Deen’s blackberry pie is a Southern classic made with juicy blackberries, buttery crust, and a touch of old-fashioned charm. It’s sweet, tangy, and surprisingly easy to make, even if you’ve never baked a pie before.

I’ve made dozens of berry pies in my kitchen, but this one always feels special. There’s something about that rich, homemade filling bubbling through a golden crust that takes me right back to my grandma’s kitchen, messy counters, stained aprons, and all. So, if you’ve ever wondered how Paula Deen gets that perfect flaky crust and glossy blackberry filling, let’s walk through it step-by-step.

What Is Paula Deen’s Blackberry Pie?

It’s a traditional fruit pie filled with ripe blackberries, sugar, and a hint of lemon baked inside a buttery crust. Paula Deen’s version often features a lattice-top design and deep-dish texture, the kind that fills the whole house with a warm berry aroma.

What I love most about her recipe is its flexibility. You can use fresh or frozen blackberries, add a splash of vanilla, or even sprinkle a bit of nutmeg for a deeper flavor. It’s simple, rustic baking at its best, the kind of dessert that doesn’t need perfection to be perfect.

Ingredients You’ll Need (and Simple Substitutions)

For this pie, you’ll need:

• 4 cups fresh or frozen blackberries
• ¾ cup granulated sugar (adjust to taste)
• 2 tbsp flour or cornstarch (for thickening)
• 1 tbsp lemon juice
• 2 unbaked pie crusts (homemade or store-bought)
• 1 egg + 1 tbsp milk (for egg wash)

Tip: If you can’t find fresh berries, frozen ones work just as well. Just thaw and drain them first. You can also swap sugar for honey or use gluten-free flour for a lighter twist. That’s one thing I admire about Paula’s recipes: they welcome a bit of personal flair.

How to Make Paula Deen’s Blackberry Pie

This blackberry pie comes together in under an hour with minimal effort.

1. Preheat and prep. Set your oven to 375°F (190°C). Line your pie dish with one crust.
2. Make the filling. In a bowl, mix blackberries, sugar, flour, and lemon juice. Toss gently to coat without crushing the berries.
3. Assemble the pie. Pour the filling into the crust. Dot the top with small butter cubes. Cover with the second crust or cut into strips for a lattice top.
4. Seal and bake. Brush with egg wash for shine. Bake 45–50 minutes, until the filling bubbles and the crust is golden.
5. Cool before slicing. Let it rest for at least 20 minutes; it’s worth the wait.

If you’ve ever baked with Paula Deen’s approach, you know she’s all about comfort. This pie is forgiving, fun, and smells incredible while baking.

Tips for the Perfect Homemade Blackberry Pie

Keeping your crust flaky and your filling thick is easier than it looks. Here’s what works for me:

• Don’t overfill. It’s tempting, but too many berries can overflow.
• Cold butter = magic. It’s what gives the crust that crisp, layered texture.
• Mix, don’t mash. Stir berries gently so they stay whole and juicy.
• Add lemon juice. It balances the sweetness and enhances flavor.

I’ve tried Paula’s original recipe and adapted it with frozen berries when I was short on time; it still turned out beautifully. Sometimes, the simplest swaps make all the difference.

Variations You Can Try

Want to mix things up? Try these delicious twists:

• Easy Blackberry Pie Recipe: Use pre-made crust and canned blackberry pie filling for a quick dessert.
• Blackberry Cobbler Paula Deen Style: Pour the filling into a casserole dish and top with biscuit dough instead of crust.
• Frozen Blackberry Pie: Bake straight from frozen berries with 10 extra minutes of baking time.
• Peach & Blackberry Pie: Combine equal parts peach slices and blackberries for a fruity blend, a trick Paula uses in her deep-dish version.

Serving, Storage & Make-Ahead Tips

Serve warm with vanilla ice cream or whipped cream. If you plan to make it ahead, bake it the night before and reheat slices in the oven for 10 minutes. Store leftovers covered in the fridge for up to three days, or freeze the entire baked pie for up to a month.

A quick note: cold pie for breakfast the next day? Totally worth it.

Nutrition Facts (Approx. per Slice)

• Calories: 280
• Fat: 12 g
• Carbs: 38 g
• Sugar: 22 g
• Protein: 3 g

Homemade pies are richer but more natural than store-bought, no preservatives, just real ingredients and real comfort.

Frequently Asked Questions (FAQs)

Can I use frozen blackberries?
Yes! Just thaw and drain first to prevent extra liquid.

Why is my filling runny?
You may need a little more flour or cornstarch. Letting the pie cool helps the filling set.

Is this the same as Paula Deen’s lattice-top version?
Almost this version works with or without the lattice, depending on your patience level.

Can I turn this into a cobbler?
Definitely. Swap the crust for a biscuit topping and bake until golden.

Conclusion: A Slice of Southern Comfort

Paula Deen’s blackberry pie isn’t just dessert, it’s a bite of nostalgia. It’s the kind of recipe that reminds you home cooking doesn’t need to be fancy to feel special.

Whether you’re baking it for a family gathering or sneaking a slice after dinner, this pie delivers pure comfort, buttery, juicy, and beautifully simple. And honestly? Once you smell that blackberry filling bubbling in your oven, you’ll understand why Paula’s pies are legendary.