Chestnut 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 waiting for it to cool. The filling comes together with fresh or frozen blackberries, a touch of lemon juice and zest, warm cinnamon, and cornstarch to thicken everything into a glossy, jammy center that slices cleanly once it's had time to set. The all-butter crust is built from scratch using chilled butter worked into flour until it's shaggy and full of those pea-sized pieces that bake up into irresistibly flaky layers. For anyone navigating tree nut concerns, this recipe is naturally free of chestnuts and any nut-based ingredients — just pantry staples and fresh fruit doing all the heavy lifting. The two-stage bake, starting hot and then dropping the temperature, gives you that deep golden color without burning the edges before the filling has a chance to bubble. A rimmed baking sheet underneath catches any overflow and keeps your oven clean, which is a small but genuinely useful detail. Let it cool the full two hours — it's hard to wait, but the filling needs that time to set into something worth slicing.
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!