Macadamia 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 tossed with sugar, cornstarch, lemon juice, lemon zest, and a whisper of cinnamon, creating a jammy, bright, perfectly set interior that slices cleanly after cooling. The all-butter double crust is built the old-fashioned way — chilled cubes worked into flour until shaggy and crumbly — which is exactly what gives you those irresistible flaky layers. A two-stage bake (starting hot, then dropping the temperature) ensures the crust turns a deep, burnished gold without the filling going soupy. Every single ingredient here is straightforward pantry and produce staple, so there's no need to scan labels or worry about hidden nut additions sneaking into your dessert. Finish with a coarse sugar sprinkle over the egg wash and you get a crackly, bakery-worthy top that looks as impressive as it tastes. Let it cool the full two hours — it's genuinely worth the wait.
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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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