Nutmeg Free Blackberry Pie
Deep purple blackberry filling bubbling through a golden, flaky crust — this is the kind of pie that makes people hover near the oven. The filling leans on fresh lemon juice and zest to brighten the berries, with just a whisper of cinnamon and cornstarch to bring everything together into a perfectly sliceable, jammy center. Many classic pie recipes sneak in warming spices like nutmeg, but this one keeps things clean and berry-forward without it — and honestly, you won't miss a thing. The all-butter double crust is built the old-fashioned way, with chilled cubes worked into flour until shaggy and flaky, so every bite has that satisfying, layered crunch. A two-stage bake — starting hot, then dropping the temperature — gives you a deeply golden top without a soggy bottom. The hardest part is the two-hour cooling wait before you can cut into it, but that patience is what gives you clean, gorgeous slices. Serve it as-is or with a scoop of vanilla ice cream for a dessert that needs absolutely nothing else.
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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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