Carrageenan Free Blackberry Pie
Deep purple filling, flaky butter crust, and that intoxicating bubbling-berry smell coming out of the oven — this is the kind of pie that makes people hover around the kitchen. Carrageenan, a seaweed-derived thickener, sneaks into a surprising number of store-bought pie fillings, dairy products, and even some pre-made crusts, so baking from scratch is genuinely the cleanest way to go. Here, cornstarch does all the thickening work on the blackberry filling, giving you that glossy, jammy set without any additives to worry about. The crust is a straightforward butter-and-flour situation — just flour, sugar, salt, chilled butter, and ice water — so every component stays completely transparent. A hit of lemon juice and zest keeps the filling bright and balanced against the deep sweetness of the berries, and a pinch of cinnamon adds just enough warmth to make it feel special. The two-stage bake (starting hot, then dropping the temperature) ensures the bottom crust cooks through while the top turns a gorgeous deep gold. Let it cool the full two hours before slicing — the filling needs that time to set, and the wait is absolutely worth it.
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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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