Beef Free Blackberry Pie
Deep purple filling bubbling up through a golden, flaky crust — this blackberry pie is the kind of dessert that makes people hover near the kitchen waiting for it to cool. The filling leans on fresh or frozen blackberries tossed with sugar, cornstarch, lemon juice, and a whisper of cinnamon, striking that perfect balance between jammy sweetness and bright, tart fruit. A two-stick butter crust made from scratch delivers serious flake and richness, with chilled butter worked into the dough by hand for those coveted pea-sized pockets that puff in the oven. Naturally free from any meat or animal-derived ingredients beyond dairy and egg, this recipe is straightforward to verify — every component is a pantry staple with no hidden surprises. The two-stage bake — starting hot to set the crust, then dropping the temperature to cook the filling through — means you get deep golden color without a soggy bottom. Patience during the two-hour cool is genuinely rewarded: the cornstarch does its job and you get clean, glossy slices instead of a purple puddle. Serve it as-is or with a scoop of vanilla ice cream, and it will disappear fast.
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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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