Emulsifier Free Blackberry Pie
Few things hit quite like a homemade blackberry pie with a crust that shatters into buttery, flaky layers — and this one delivers exactly that. Store-bought pies and pre-made crusts are notorious for sneaking in additives like lecithin or mono- and diglycerides to extend shelf life, which makes baking from scratch the smartest move here. Every single ingredient in this recipe is clean and straightforward: real butter, flour, fresh or frozen blackberries, and a handful of pantry staples with nothing hidden in the mix. The filling gets its gorgeous, jammy thickness from cornstarch rather than any processed thickener, and a hit of lemon juice and zest keeps the sweetness bright and balanced. Chilling the butter and working it into the dough by hand is what creates those irresistible flaky layers — no shortcuts, no additives, just technique. The two-stage bake (starting hot, then dropping the temperature) ensures the crust turns a deep, burnished gold while the filling bubbles up through the vents in the most satisfying way. Let it cool fully before slicing and you'll be rewarded with clean, glossy slices that hold their shape beautifully on the plate.
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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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