Nightshade Free Blackberry Pie
Blackberries are one of those fruits that practically beg to be baked into a pie, and this double-crust version delivers everything you want — jammy, bubbling filling with a shatteringly flaky, buttery pastry. The good news for anyone avoiding nightshades is that pie is naturally one of the easier desserts to navigate, since the usual suspects like tomatoes, peppers, and potatoes simply have no business being here in the first place. Every ingredient in this recipe, from the all-purpose flour crust to the lemon-kissed berry filling, is straightforwardly safe and delicious. Cornstarch thickens the filling to that perfect sliceable consistency without any hidden additives, and a touch of cinnamon and lemon zest gives the blackberries a little extra dimension. The two-stage baking method — starting hot, then dropping the temperature — ensures the crust turns a deep, gorgeous gold while the filling has time to fully set and bubble. Letting it cool for a full two hours before cutting is genuinely worth the patience; you'll get clean, jewel-dark slices instead of a purple puddle. Serve it as-is or with a scoop of vanilla ice cream for a dessert that feels completely indulgent without a single compromise.
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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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