Citric Acid Free Blackberry Pie
Deep purple filling, buttery golden crust, and that unmistakable smell of bubbling berries — this is the kind of pie that makes people hover near the oven. For anyone avoiding citric acid, fruit desserts can be a minefield, since many commercial pie fillings and packaged baked goods sneak in citric acid as a preservative or flavor enhancer. This recipe keeps things clean and straightforward, relying on fresh or frozen blackberries, cornstarch, and a small amount of lemon juice and zest to build that bright, jammy flavor naturally. The from-scratch butter crust uses nothing but flour, sugar, salt, butter, and ice water — no additives, no surprises. Chilling the dough in two stages gives you those gorgeous flaky layers that shatter at the fork, while the two-stage bake ensures the bottom crust cooks through and the filling sets up properly rather than staying soupy. Letting it cool the full two hours before slicing is genuinely worth the patience — the filling firms into glossy, sliceable perfection. Serve it plain or with a scoop of vanilla ice cream and enjoy every bite knowing exactly what went into 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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