Paraben Free Blackberry Pie

Total time3 hr 35 min

Prep time40 min

Cook time55 min

5.0

(11)

Few desserts hit quite like a homemade blackberry pie — that deep purple filling bubbling up through a golden, flaky crust is practically a love language. The filling leans on fresh or frozen blackberries brightened with lemon juice and zest, with cornstarch doing the quiet work of pulling everything into a glossy, sliceable set. A touch of cinnamon rounds out the tartness without stealing the show. The all-butter double crust is made entirely from scratch using pantry staples — flour, sugar, salt, butter, and ice water — so you know exactly what's going into every flaky layer. For anyone navigating preservative sensitivities, that kind of ingredient transparency is genuinely reassuring, since store-bought crusts and pie fillings are notorious for hiding additives you'd rather avoid. The two-stage bake — starting hot, then dropping the temperature — gives you that deep golden color without scorching, and the two-hour rest at the end is non-negotiable if you want clean, gorgeous slices. Serve it as-is or with a scoop of vanilla ice cream and prepare for requests to make it again immediately.

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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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