Hazelnut Free Blackberry Pie
Deep purple filling, buttery golden crust, and that unmistakable bubbling-through-the-vents moment — this blackberry pie is the kind of dessert that makes a whole kitchen smell incredible. The filling leans on fresh or frozen blackberries tossed with lemon juice, lemon zest, cinnamon, and cornstarch, so every slice holds together beautifully without turning soupy. A two-hour cool on the wire rack is the secret weapon here; skip it and you'll lose that gorgeous set filling that makes each slice picture-perfect. The all-butter double crust is made entirely from scratch with flour, sugar, salt, chilled butter, and ice water — nothing hiding in there that doesn't belong. For anyone navigating tree nut allergies, store-bought pie crusts and pre-made fillings can be a minefield of shared-facility warnings, so building this one from simple pantry staples is genuinely reassuring. The egg wash and optional coarse sugar finish give the top crust a bakery-level shine and satisfying crunch that's hard to beat. Serve it slightly warm or fully cooled — either way, it disappears fast.
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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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