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The Best Blackberry Pie ever! Kate McDermott - Art of the Pie®

2021-11-17 11:42:05

Shared by James Beard cookbook finalist - Art of the Pie® - Kate McDermott, live on the Olympic Culinary Loop's CrabFest Chef's Cooking Demo Stage

where she offered culinary encouragement that "Nobody and ONLY eat seafood! We have to balance our diet with a slice of pie!"

Here is the Best Blackberry Pie Ever recipe she shared on stage, along with the back story of how it was inspired.

In late 2007, I was asked by Saveur Magazine if I might share my Blackberry Pie recipe to be included in The Saveur 10th Annual 100 that was published in February of 2008. Saveur calls that issue their “favorite foods, restaurants, drinks, people, places, and things.” So, believe you me, it was a very big deal and a great honor for me to be included.

The picture of my pie was the magazine’s centerfold…

Best Blackberry Pie Ever

You can taste and smell the blackberry briar in this pie.
Prep Time1 hr
Cook Time50 mins
Total Time1 hr 50 mins
Course: Sweet Pie
Cuisine: American

 Servings: 8

 Author: Kate McDermott-Art of the Pie®


  • 2 1/2 cups plus 1/3 cup flour
  • 9 tbsp.cold butter cut into 8 pieces
  • 8 tbsp. cold rendered leaf lard cut into 8 pieces
  • 1 tsp. kosher salt
  • 6 cups about 1 1/2 lbs blackberries
  • 3/4 cups plus 2 tbsp. sugar
  • 2 tsp. fresh lemon juice
  • A very small grating of nutmeg
  • 1/2 tsp. lemon zest
  • 1 egg white


  • Put 2 1/2 cups flour, 8 tbsp. butter, lard, and half of the salt into a large bowl. Using your fingers, blend together until mixture resembles a coarse meal. Sprinkle 10 tbsp. ice-cold water over the mixture; stir gently with a fork until dough comes together. Halve dough; from it into 2 thick discs (my original notes to them called them "chubby" discs), each about 5" wide. Wrap disks separately in plastic wrap; refrigerate for 1 hour.
  • Unwrap 1 dough disk; transfer it to a well-floured surface. Whack it with a rolling pin several times to flatten it out; turn it over and repeat. Roll out dough to form an 11" circle; transfer it to a 9" deep-dish pie pan. (If dough tears and needs mending, dab a little water where it requires patching and "glue" on a piece of dough.) Cover with plastic wrap and refrigerate.
  • Arrange a baking sheet on lower rack of oven; heat to 425F. Put berries, 3/4 cup sugar, lemon juice, zest, nutmeg, remaining flour, and salt into a bowl. Using a wooden spoon, mash gently to make a textured filling; pour into chilled crust; dot with remaining butter; set aside.
  • Beat egg white and 1 tbsp. water together in a bowl; set aside. Roll out remaining dough disk into an 11" circle; cut into 3/4"-wide strips. Arrange strips over pie in a lattice pattern; trim excess dough and crimp edges of pie. Brush crust with egg mixture; sprinkle with remaining sugar. Bake on the middle rack of the oven until crust is just golden, about 15 minutes. Reduce heat to 350F; bake until golden brown and bubbling, about 30 minutes more. Let cool before serving.



In the Fall of 2007 Liz Pearson, Saveur Magazine's kitchen director, emailed these words to Kate after she tested her recipe out..."I can't get over the crust--it's certainly the best one we've ever tested in the kitchen. It will also be the one I use at home from now on! It's rare that we receive recipes that are so delicious and accurate on the first try. I can't thank you enough, Kate!"