Gluten Free Blackberry Pie

Total time3 hr 35 min

Prep time40 min

Cook time55 min

Deep purple blackberries bubble up between two flaky, golden-crimped crusts in this classic double-crust pie, their juices thickened with a touch of cornstarch and brightened with fresh lemon juice and zest. A whisper of cinnamon and lemon zest keeps the fruit filling from tasting one-note, while a scatter of butter over the berries adds richness as everything bakes down into a jammy, spoonable filling. The lattice of steam vents lets you watch the filling bubble through as the top crust deepens to a burnished, sugar-crusted brown. Letting it rest a full two hours before slicing is non-negotiable — that's what gives you clean, structured wedges instead of a runny puddle. It's the kind of old-fashioned, fruit-forward pie that tastes like it came straight from a farmhouse kitchen, and it's a great pick for a gluten free dessert table.

About Fig

Fig 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
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
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!