Mushroom Free Blackberry Pie
Deep purple blackberry filling bubbling through a golden, flaky crust is one of the most satisfying sights a home baker can pull from the oven. The filling leans on fresh or frozen blackberries tossed with lemon juice, lemon zest, a touch of cinnamon, and cornstarch to create a jammy, sliceable center that holds together beautifully once cooled. The all-butter double crust is made entirely from scratch — chilled butter worked into flour until crumbly, then brought together with ice water for those coveted flaky layers. For anyone navigating a fungi-free diet, this recipe is naturally a worry-free choice since every single ingredient, from the berries to the egg wash, is clean and straightforward with zero hidden surprises. The two-stage baking method — starting hot at 425°F before dropping to 375°F — ensures the bottom crust cooks through while the top turns a deep, gorgeous brown. Patience is the only real trick here; letting the pie rest a full two hours before slicing is what transforms that bubbling filling into perfect, glossy wedges. 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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