Peanut Free Blackberry Pie
Few things hit harder than a homemade blackberry pie with a crust that shatters into buttery, flaky layers at the first slice. The filling is built from fresh or frozen blackberries tossed with sugar, cornstarch, lemon juice, lemon zest, and a whisper of cinnamon — deep, jammy, and just tart enough to keep things interesting. A two-stage bake at high then moderate heat gives you that gorgeous deep-golden crust while making sure the filling bubbles up thick and glossy through the vents. Every single ingredient here is straightforward pantry and produce staple, so there's no need to scan labels or stress about hidden additives sneaking into your dessert. The homemade butter crust comes together with flour, sugar, salt, chilled butter, and ice water — nothing more, nothing less. Letting the finished pie rest on a wire rack for a full two hours is the hardest part, but it's what turns a runny mess into clean, picture-perfect slices. Serve it as-is or with a scoop of vanilla ice cream and watch it disappear.
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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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