SouthernDessert

Blackberry Pie Cobbler

Name: Blackberry Pie Cobbler
Prep time: 25 min
Cook time: 85 min
Total time: 45 min
Yield: 8 servings
Cuisine: Southern
Ingredients: 3 pie crusts; 1 cup sugar; 2 Tbs flour; 2 tsp real vanilla extract; 1.5 lbs blackberries - preferred - is ok too; 2 Tbs butter into pieces; 1 egg; 1 Tbs sugar

This blackberry pie cobbler leans into both worlds: a full bottom crust, a hidden middle crust for extra structure, and a woven lattice top. It's packed with fresh blackberries, sweetened and thickened, then baked until the fruit is bubbling and the pastry is golden brown. A good make-ahead tip is to assemble it all, then chill it before baking, or make the middle crust ahead of time.

Recipes.zone

August 29, 2026

Back

16 steps · 45 min total

Preheat Oven

Preheat your oven to 450°F.

Cut Middle Crust

Unroll one pie crust onto a lightly floured surface. Place your pie plate on top of the crust and use it as a guide to cut a circle around the bottom with a butter knife. This will be the middle crust for your pie.

Prepare Baking Sheet

Transfer this pastry circle to a baking sheet lined with parchment paper, waxed paper, or aluminum foil.

Bake Middle Crust

Bake on the center rack of your oven for about 10 minutes, until the pastry is dry, lightly browned, and small bubbles form on the surface. Set this crust aside to cool completely.

Line Pie Plate

Fit one refrigerated pie crust into your pie plate, letting the excess hang over the edges for now.

Cut Lattice Strips

Unroll the final pie crust onto a lightly floured surface and cut it into 1-inch wide strips for the lattice top.

Prepare Filling Mixes

In a small bowl, combine the sugar and flour; set this aside. In a separate cup, stir the vanilla extract into 1 cup of water.

Add First Berries

Scatter about half of the blackberries evenly into the bottom pie crust.

Add First Fillings

Sprinkle half of the sugar-flour mix over the berries, then drizzle half of the vanilla water over them. Dot with half of the butter pieces.

Layer Second Filling

Carefully place the prebaked pie crust circle on top of the first layer of berries. Repeat the layering process: scatter the remaining blackberries, sprinkle with the rest of the sugar-flour mix, drizzle with the remaining vanilla water, and dot with the rest of the butter pieces.

Weave Lattice Top

Arrange the cut pie crust strips into a woven lattice pattern over the filling. To secure, dampen the underside of each strip with water where it meets the bottom pie crust and pinch them together. Go around the entire pie plate, crimping the bottom and top edges together to seal.

Using a pastry brush, lightly brush the top of the pie with the beaten egg.

Sugar the Top

Sprinkle the top of the pie with the raw sugar.

Prepare for Baking

Set the pie on a baking sheet to catch any potential drips, then place it on the bottom rack of the oven.

Bake the Cobbler

Bake for 10 minutes at 450°F. Then, reduce the oven temperature to 350°F and continue baking for another 45 minutes, or until the filling is visibly juicy and bubbling up through the pastry strips.

Cool Before Serving

Transfer the pie to a cooling rack or a folded kitchen towel and let it cool for at least 20 minutes. This cooling time allows the filling to set slightly.

Serve

Serve warm, or let it cool completely to room temperature.

Blackberry Pie Cobbler