Ginger Free Blackberry Pie
Few desserts hit quite like a homemade blackberry pie — that deep purple filling bubbling up through a golden, flaky crust is pure summer on a plate. The filling leans on fresh or frozen blackberries, a touch of lemon juice and zest for brightness, and just enough cinnamon to add warmth without any of the spicy root that can sneak into so many spiced desserts. Cornstarch keeps everything thick and glossy, so each slice holds its shape beautifully once the pie has had time to cool. The all-butter double crust is built the old-fashioned way — cold butter worked into flour until shaggy and crumbly — which gives you those irresistible flaky layers that shatter at the fork. A two-stage bake at high then moderate heat ensures the bottom crust cooks through while the top turns a deep, burnished gold. Let it rest the full two hours before slicing and you'll be rewarded with a filling that's jammy and set rather than soupy. Serve it as-is or with a scoop of vanilla ice cream and it's genuinely hard to beat.
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!