Oats Free Blackberry Pie
Few things signal summer abundance like a bubbling blackberry pie fresh from the oven, its deep purple filling peeking through a shatteringly golden crust. The filling leans on cornstarch as its thickener, which means every component here — from the all-purpose flour crust to the lemon-kissed berry mixture — is completely free of oats and oat-derived ingredients, no substitutions required. That matters more than it might seem, since plenty of baked goods sneak oats into crumble toppings or use oat flour as a filler, but this recipe keeps things beautifully straightforward. Chilled butter worked into the dough by hand creates those coveted flaky layers, while lemon juice and zest cut through the natural sweetness of the blackberries for a filling that tastes bright and jammy rather than cloying. A two-stage bake — starting hot to set the crust, then dropping the temperature to cook the filling through — ensures you get that deep golden color without a soggy bottom. The hardest part is genuinely the two-hour cooling wait before you slice in, but it's what gives the filling time to set into clean, glossy wedges. Serve it as-is or with a scoop of vanilla ice cream melting over the top.
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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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