Celery Free Blackberry Pie

Total time3 hr 35 min

Prep time40 min

Cook time55 min

5.0

(11)

Few desserts hit quite like a homemade blackberry pie — that deep purple filling bubbling up through a golden, flaky crust is pure comfort in a dish. The filling leans on ripe blackberries, a touch of lemon juice and zest, and just enough cinnamon to make every bite feel warm and complex without overwhelming the fruit. Cornstarch does the heavy lifting to thicken everything up, so you get clean, glossy slices rather than a soupy mess. The all-butter crust is built the old-fashioned way — cold cubed butter worked into flour until shaggy, then chilled before rolling — which is exactly what gives it those irresistible flaky layers. For anyone navigating food sensitivities, this recipe is refreshingly straightforward: every ingredient is exactly what it says it is, with no hidden extras to second-guess. A two-stage bake — starting hot, then dropping the temperature — ensures the crust turns deep golden brown while the filling has time to fully set and bubble. Let it cool completely before slicing and you'll be rewarded with a showstopper that tastes like it came from a serious bakery.

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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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