Marilyn Batali's Blackberry Pie

While walking in Galicia with Gwyneth Paltrow, Mario Batali spotted a bush full of ripe blackberries, his "favorite fruit in life," and recalled filling the back of his parents' station wagon with buckets of blackberries when he was growing up in Seattle. After getting his mother, Marilyn, to e-mail him her recipe, Mario prepared this luscious pie.


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  • Active:
  • Total Time:
  • Servings: Makes one 9-inch pie
  • Time(Other): plus cooling


  • 2 1/2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 1 cup solid vegetable shortening, chilled
  • 5 tablespoons ice water
  • 2 pints blackberries (1 1/2 pounds)
  • 1/2 cup sugar
  • 3 tablespoons all-purpose flour
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon cold unsalted butter, cut into cubes

How to make this recipe

  1. In a large bowl, whisk the flour, sugar and salt. Add the shortening and, using a pastry blender or 2 knives, cut it into the flour until the mixture resembles coarse meal. Add the ice water and stir with a fork until the dough is moistened. Turn the dough out onto a lightly floured work surface and gather it into a ball. Knead the dough 2 or 3 times, just until it comes together. Divide in half; flatten each piece into a disk. Wrap each disk in plastic and refrigerate until chilled, at least 1 hour.

  2. Preheat the oven to 375°. Let the dough stand at room temperature for 10 minutes. Working on a lightly floured surface, roll out one disk of dough to a 12-inch round. Transfer to a 9-inch glass pie plate. Roll out the remaining dough to an 11-inch round.

  3. Meanwhile, in a bowl, stir the blackberries with the sugar, flour and lemon juice, lightly mashing a few berries; scrape into the prepared pie crust and sprinkle the butter cubes on top.

  4. Brush the overhanging pastry with water and carefully set the top crust over the berry filling. Press the edges of the dough together and trim the overhang to 1 inch. Fold the edge under itself and crimp decoratively. Cut 4 slits in the top crust.

  5. Bake the pie in the center of the oven for 1 hour and 15 minutes, until the bottom crust is golden and the fruit is bubbling. If necessary, cover the edge with foil for the last few minutes of baking. Let the pie cool for at least 4 hours before serving.

Make Ahead

The baked pie can stand at room temperature overnight.

Contributed By Photo © Quentin Bacon Published September 2008

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Aggregate Rating value: 5

Review Count: 1898

Worst Rating: 0

Best Rating: 5

Author Name: Annette52

Review Body: I made this beautiful pie over the summer when friends were visiting  and received rave reviews.  I used a different recipe for the crust --one I always used that's similar --but the filling was just perfect.  Not too runny not too dry, just perfect. Thank you for sharing your mothers great recipe!

Review Rating: 5

Date Published: 2016-09-30

Author Name: karlospkc89

Review Body: Trying this tonight but I will have to mix blackberries with raspberries! I heard this from a friend and they said it would taste better! :)

Date Published: 2016-08-03

Author Name: aquia80

Review Body: Trying this right now and currently putting the pie in the oven! I hope this turns out good! :)

Review Rating: 3

Date Published: 2016-07-22

Author Name: GhostAf

Review Body: I don't know what I did wrong but mine came out very watery. I have followed your recipe but it didn't turn out as I have expected.

Review Rating: 2

Date Published: 2016-07-28

Author Name: yumyum

Review Body: I read that tapioca will be a better thickener than flour, so I will use that and let you know how it works.

Date Published: 2016-09-05

Author Name: Cindi Rocks

Review Body: I mixed blackberries and raspberries too.  Watery now, but will let it set overnight and I'm sure it will be fine.  Did lattice crust for the top.  My lattice brings new meaning to rustic.  Looks so good.  A piece of crust fell off.  Delicious.

Review Rating: 5

Date Published: 2016-11-23

Author Name: Lisa1974

Review Body: Won't let me read reviews

Review Rating: 1

Date Published: 2016-07-14