Brazil Nut Free Blackberry Pie
Deep purple blackberry filling bubbling through a golden, flaky crust — this is the kind of pie that makes people hover near the oven. The filling leans on fresh or frozen blackberries tossed with lemon juice, lemon zest, and a touch of cinnamon, so every bite is bright, jammy, and just a little spiced. Cornstarch keeps everything beautifully set once the pie cools, meaning you get clean, gorgeous slices instead of a soupy mess. The all-butter double crust is built for flavor — chilled cubes worked into flour until shaggy and crumbly, then rested in the fridge so it bakes up impossibly tender and layered. An egg wash and a scatter of coarse sugar give the top crust that bakery-worthy shine and crunch. Every single ingredient here is straightforward pantry and produce staple, with no nuts of any kind in sight — so there's zero need to scrutinize labels or worry about cross-contact from specialty items. Let it cool the full two hours before you slice; the wait is genuinely worth it.
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!