Kelly McWilliams’s Blackberry Slab Pie: MIRROR GIRLS

To celebrate this southern gothic read, I recommend serving oyster rice, fried chicken, and a hearty portion of blackberry slab pie. Enjoy this Blackberry Slab Pie recipe, fit to feed a crowd. In Mirror Girls, at a bountiful repast, Magnolia and Charlie eat blackberry pie with half the townspeople of Eureka, while music plays, memories unspool, and children dance and laugh.

There may be a ghost or two among the guests, but there’s no need to fear at your own gathering. Especially if you’ve put away your mirrors…


YA Reads: Author note, menu, book giveaway


24 servings

Prep Time

35 mins

Cook Time

45 mins

Kelly McWilliams’s Blackberry Slab Pie: MIRROR GIRLS

Recipe adapted from "Blackberry Slab Pie to Feed a Crowd" from

Prepare the pie dough the day before and let it rest in the refrigerator overnight or at least 3-4 hours.

A 1/2 sheet slab pie requires a triple batch of pie dough to make You can prepare a large batch, or make three separate batches.

You can use pastry flour in place of the all-purpose and cake/flour combination.

  • 4 1/2 cups fresh or frozen blackberries, fresh or frozen
  • 5/8 cup granulated sugar
  • Grated zest of 1/2 lemon
  • Juice of 1/2 lemon
  • 1/4 cup cornstarch
  • 1/8 teaspoon salt
  • 3 batches of pie dough for a two crust pie (see recipe below, or use your favorite pie dough)
  • 1 egg , for egg wash
  • Demerara sugar for topping
  1. If using homemade pie dough, prepare and chill at least 2-3 hours or overnight. Line a 1/2 sheet pan with parchment paper or a silicone baking mat. Divide the triple batch of pie dough into two equal pieces. If the dough is very crumbly, knead a few time to combine.
  2. Roll half of the dough to a 1/8" thick rectangle at least 20"x16" on a lightly floured surface. Roll the dough onto the rolling pin to transfer it to the prepared pan. Sprinkle a light layer of flour over the dough in the pan. Roll the other piece of dough to a 1/8" thick rectangle at least 24" long (about 18" wide). Sprinkle flour over the dough and fold in 1/2, sprinkle with flour and fold again. Place the folded top crust into the pan. Put the pan in the refrigerator to chill while you prepare the filling.
  3. Combine blackberries, sugar, lemon zest, lemon juice, corn starch, and salt in a large bowl. Remove the folded top crust from the pan then pour the berries into the crust.
  4. Unfold the top crust. Use a pizza cutter or sharp knife to cut along the long side of the rectangle to even out the edge. Mark 2" increments across the dough, and cut the dough into 2" wide strips. Lay 5 strips, long-ways, evenly spaced over the pie filling. Cut the remaining strips in 1/2 so they are 12" long.
  5. Trim top strips so they are just touching the edge of the pan. Trim the bottom crust to about 1/2" over the edge of the pan. Brush around the edges with egg wash. Fold the bottom crust over to enclose the stripes. Use your fingers or a fork to crimp the edges. Brush lattice with egg wash and sprinkle with Demerara or granulated sugar. Refrigerate pie for 30 minutes.
  6. Heat oven to 375°F. Bake pie on the bottom rack of the oven until the juices in the middle are bubbling and the crust is golden brown, about 45 minutes. Serve slightly warm or at room temperature.
Pie dough recipe for two-crust pie
  • 2 cups all purpose flour
  • 2/3 cup cake flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1/2 cup lard or vegetable shortening, cold
  • 1/2 cup butter, very cold and sliced into 1/4" thin slices
  • 1 egg, ffor egg wash
  • 1 1/2 cups ice cold water
  1. Whisk flours with salt and sugar in a large bowl. Using your fingers, cut the lard or shortening into the flour mixture until it resembles coarse corn meal. Using your fingers, toss the butter into the flour mixture. Allow the slices of butter to break up into slightly smaller pieces into the flour. Work quickly so the butter doesn't get warm. Don't break the butter down completely: some large flakes should remain.
  2. Add water and toss to combine. Gently press the dough just until it comes together.
  3. Wrap the dough in plastic wrap, and refrigerate for at least 2-3 hours before using.