Artificial Flavors Free Blackberry Pie
There is something deeply satisfying about a homemade blackberry pie built entirely from scratch, and this one delivers that dark, jammy filling tucked inside a shatteringly flaky butter crust. Every single ingredient here is real and recognizable — fresh or frozen blackberries, butter, flour, lemon juice, a touch of cinnamon — with absolutely nothing artificial sneaking in to muddy those bold, natural berry flavors. Store-bought pies and boxed fillings are notorious for hiding synthetic flavor compounds, so making this yourself puts you fully in control of what goes into every slice. The filling gets its glossy, sliceable texture from cornstarch rather than any processed thickener, and the brightness comes from actual lemon zest and juice, not a lab-made citrus stand-in. Chilling the butter-based dough before rolling is the key move that gives you those gorgeous, layered, golden-brown layers without any shortcuts. A two-stage bake — starting hot, then dropping the temperature — ensures the crust cooks through and the filling bubbles up properly before you pull it from the oven. Let it cool the full two hours and you'll be rewarded with clean, beautiful slices that taste exactly like summer should.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!