Cashew Free Blackberry Pie
Few things signal summer abundance quite like a deep, bubbling blackberry pie fresh from the oven. The filling is built from plump blackberries tossed with sugar, cornstarch, bright lemon juice and zest, and a whisper of cinnamon — everything you need for a jammy, glossy center that holds its shape when sliced. A buttery all-purpose flour crust comes together with chilled butter and ice water, then gets crimped, egg-washed, and finished with a scatter of coarse sugar for that irresistible crackle on top. Tree nut allergies can make store-bought pies and pastries a real gamble, but every single ingredient here is straightforward pantry staple territory — no nut-based thickeners, no cashew cream, nothing hiding in the filling or the crust. The two-temperature bake — starting hot to set the pastry, then dropping to a gentler heat — is the trick that gives you a deeply golden shell without a soggy bottom. Letting the pie rest a full two hours before cutting is genuinely worth the patience, because that's when the cornstarch-thickened filling firms up into clean, beautiful slices. 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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