Chicken Free Blackberry Pie
Few things signal the height of summer quite like a bubbling blackberry pie fresh from the oven, its deep purple filling peeking through a golden, flaky crust. The filling leans on fresh or frozen blackberries tossed with lemon juice, lemon zest, a touch of cinnamon, and cornstarch to create a jammy, perfectly set interior that slices cleanly after a proper rest. The all-butter double crust is built the old-fashioned way — cold cubed butter worked into seasoned flour, brought together with ice water just until shaggy — which is exactly how you get those coveted flaky layers. An egg wash and a scatter of coarse sugar give the top crust a gorgeous, crackly finish that looks like it came straight out of a bakery window. This is the kind of recipe that rewards patience: chilling the dough, baking on a lower rack, and letting the pie cool fully before cutting all make a real difference in the final result. Whether you're serving it with a scoop of vanilla ice cream or just a fork straight from the dish, it's a deeply satisfying bake that lets the fruit do the talking.
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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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