Almond Free Blackberry Pie
Few things hit quite like a homemade blackberry pie with a buttery, flaky double crust — the kind that shatters just slightly when you press a fork through it and reveals a deep purple filling that's jammy but not soupy. The filling leans on cornstarch to thicken all those gorgeous berry juices, while lemon juice and zest keep the sweetness bright and balanced, and a whisper of cinnamon adds just enough warmth to make it feel special. Every ingredient here is straightforward pantry and produce staple, so there's no need to scan labels or worry about hidden nut-based additives sneaking into your dessert. The all-butter crust is built the old-fashioned way — cold cubes worked into flour until shaggy and crumbly — which means incredible flavor and those coveted flaky layers without a single shortcut or substitute required. Brushing the top with an egg-and-milk wash before baking gives the crust that deep golden color and a subtle sheen that makes the whole pie look like it came straight out of a bakery window. Letting it rest a full two hours before slicing is genuinely the hardest part, but it's what stands between you and a runny mess — patience pays off here in a big way.
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Learn more →Ingredients
8 servings
For the crust
- 2 ½ cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, cut into ½-inch cubes and chilled
- 6–8 tbsp ice water
For the filling
- 6 cups fresh or frozen blackberries (about 2 lb)
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- ¼ tsp ground cinnamon
- ¼ tsp salt
- 2 tbsp unsalted butter, cut into small pieces
For the egg wash
- 1 large egg
- 1 tbsp whole milk
- 1 tbsp coarse sugar (optional)
Instructions
- 1
In a large mixing bowl, whisk together the flour, 1 tbsp granulated sugar, and 1 tsp salt. Add the chilled butter cubes and work them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
- 2
Drizzle in the ice water 1 tablespoon at a time, tossing with a fork after each addition, until the dough just holds together when pressed — it should look shaggy, not smooth. Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.
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