Honey Free Blackberry Pie
Few things signal the height of summer quite like a bubbling blackberry pie fresh from the oven, its deep purple filling peeking through a golden, flaky crust. This version keeps things beautifully simple — granulated sugar, fresh lemon juice, and a touch of cinnamon do all the heavy lifting in the filling, so there's no need for any sweeteners beyond the basics. That matters more than you might think, since honey sneaks into plenty of store-bought pie fillings and even some baking mixes without much fanfare. The double-crust pastry is made entirely from scratch with butter, flour, and ice water, giving you full control over every single ingredient. Cornstarch thickens the jammy blackberry filling to a perfect, sliceable consistency, while the lemon zest keeps it bright and not overly sweet. A two-stage bake — starting hot, then dropping the temperature — ensures the crust turns a deep, crackling gold without the filling going soupy. Just be patient and let it cool the full two hours before cutting; that's the only hard part.
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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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