Gut Friendly Blackberry Pie
Blackberries are one of those fruits that genuinely pull double duty — deeply flavorful and packed with fiber and antioxidants that support a happy digestive system. This pie leans into that naturally by letting the berries shine as the star of the filling, brightened with fresh lemon juice and zest and just a whisper of cinnamon. Cornstarch keeps the filling thick and glossy without any hard-to-digest additives, so every slice holds together beautifully. The all-butter crust is made from scratch with simple, recognizable ingredients — no mystery shortenings or preservatives that can sometimes aggravate a sensitive gut. Chilling the dough and baking low-and-slow after an initial high-heat blast gives you that shatteringly flaky, golden shell that store-bought versions rarely deliver. The two-hour cooling window is non-negotiable and actually works in your favor, letting the filling set completely so you get clean, satisfying slices rather than a soupy mess. It's the kind of homemade dessert that feels indulgent but is built on whole, straightforward ingredients you can feel good about.
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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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