Coconut Free Blackberry Pie
Few things beat a bubbling, deep-purple blackberry pie fresh from the oven, with its flaky butter crust and jammy, lemon-kissed filling. This recipe keeps things beautifully straightforward — real butter, fresh or frozen blackberries, a touch of cinnamon, and cornstarch to bring the filling together into perfect, sliceable slices. For anyone navigating coconut sensitivities, this is the kind of classic dessert that's naturally in the clear, since every ingredient here is a familiar pantry staple with no hidden tropical oils or coconut-derived thickeners to worry about. The double-crust technique is satisfying to pull off: chilled butter worked into flour until crumbly, then brought together with ice water for that signature shatter when you cut through it. Lemon juice and zest brighten the blackberries just enough to keep the filling from tasting one-note, while the cinnamon adds a subtle warmth that makes the whole kitchen smell incredible. Letting the pie cool fully before slicing is the hardest part, but it's what gives you those clean, glossy slices instead of a runny mess. Serve it as-is or with a scoop of your favorite safe topping — this one is a showstopper either way.
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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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