MSG Free Blackberry Pie
Few desserts hit quite like a deep, jammy blackberry pie with a shatteringly flaky homemade crust — and this one delivers exactly that. The filling leans on fresh or frozen blackberries, a touch of lemon juice and zest, and a whisper of cinnamon to bring out the fruit's natural tartness without any shortcuts or packaged flavor enhancers. Cornstarch does the thickening work cleanly, so every slice holds its shape and the filling stays glossy and bright. The all-butter crust is built the old-fashioned way — cold cubed butter worked into flour by hand — which means you know exactly what's going into it, no mystery additives or flavor packets involved. A two-stage bake at high then moderate heat gives you that gorgeous deep-gold crust with bubbling, fragrant filling peeking through the vents. The hardest part is genuinely the two-hour cooling wait before you can cut into it, but that patience pays off in clean, beautiful slices. Serve it as-is or with a scoop of vanilla ice cream for a classic finish that never gets old.
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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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