Legume Free Blackberry Pie
Few desserts hit quite like a homemade blackberry pie — that deep purple filling bubbling up through a golden, flaky crust is practically a love language. The filling leans on fresh or frozen blackberries tossed with lemon juice, lemon zest, a whisper of cinnamon, and cornstarch to thicken everything into a glossy, jammy center that slices cleanly once it cools. The all-butter double crust is made entirely from scratch with flour, sugar, salt, and chilled butter worked into shaggy, flaky dough — no shortening, no fillers, nothing unexpected. For anyone navigating legume-based thickeners or hidden bean-derived additives that sneak into store-bought pies and pre-made crusts, this recipe keeps things refreshingly straightforward. Cornstarch does the thickening work here, and every single ingredient is easy to verify at a glance. Baking it on a lower oven rack and starting at a higher temperature ensures the bottom crust cooks through before the top browns too fast — a small detail that makes a big difference. Give it the full two-hour rest before you cut in, and you'll be rewarded with a filling that holds its shape and tastes like peak summer, no matter the season.
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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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