Barley Free Blackberry Pie
Few desserts hit quite like a homemade blackberry pie — that deep purple filling bubbling up through a golden, flaky crust is pure summer on a plate. The filling leans on cornstarch as its thickener, which means it sets up beautifully without any grain-based additives that could sneak barley derivatives into the mix. All-purpose flour keeps the double crust tender and workable, and chilling the butter-heavy dough before rolling is the secret to those satisfying, shatter-crisp layers. Fresh lemon juice and zest cut through the sweetness of the blackberries just enough to keep every bite bright and balanced, while a whisper of cinnamon adds warmth without stealing the show. The two-stage baking method — starting hot, then dropping the temperature — gives you a crust that's deeply golden without burning, and a filling that's fully set rather than soupy when you slice in. Let it cool the full two hours if you can stand the wait; the payoff is clean, glossy slices that hold their shape on the plate.
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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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