Lupin Free Blackberry Pie
Few desserts hit quite like a homemade blackberry pie — that deep purple filling bubbling up through a golden, flaky crust is pure comfort on a plate. The filling leans on fresh or frozen blackberries brightened with lemon juice and zest, with cornstarch doing the thickening work so every slice holds its shape beautifully. Lupin flour is increasingly showing up as a protein-boosting substitute in baked goods, including pie crusts, so it's genuinely reassuring to work from a recipe built entirely on classic all-purpose flour with no surprises hiding in the ingredient list. The butter-based double crust is made the old-fashioned way — cold cubes worked into flour until shaggy and crumbly — which gives you those irresistible flaky layers without any alternative flours in the mix. A two-stage bake, starting hot and then dropping the temperature, ensures the crust turns a deep, burnished gold while the filling gets fully jammy and set. Letting it cool for a full two hours before slicing is the hardest part, but it's the difference between a clean, glossy slice and a soupy mess. Serve it as-is or with a scoop of vanilla ice cream and watch it disappear 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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