Mustard Free Blackberry Pie
Deep purple filling bubbling through a golden, flaky crust — this blackberry pie is the kind of dessert that makes people hover near the kitchen window of the oven. The filling comes together with fresh or frozen blackberries, a touch of lemon juice and zest, warm cinnamon, and cornstarch to thicken everything into that perfect jammy consistency that holds its shape when you slice it. The all-butter double crust is made from scratch with chilled cubes of unsalted butter worked into flour until shaggy and flaky, then rested in the fridge so every layer bakes up beautifully crisp. For anyone navigating condiment or spice allergies, this recipe is naturally free of any mustard-containing ingredients — every component is straightforward pantry staple territory with zero hidden surprises. A two-stage bake at high then moderate heat ensures the bottom crust cooks through while the top turns a deep, burnished gold. The hardest part is genuinely the two-hour cooling wait before slicing, but it's what gives the filling time to set into clean, gorgeous wedges. Serve it as-is or with a scoop of vanilla ice cream melting into those warm berry juices.
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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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