Pecan Free Blackberry Pie
Few things signal summer abundance quite like a bubbling blackberry pie fresh from the oven, its deep purple filling peeking through a golden, flaky crust. The filling comes together with fresh or frozen blackberries, a touch of lemon juice and zest, warm cinnamon, and cornstarch to thicken everything into a glossy, jammy center that slices cleanly after cooling. The all-butter double crust is built the old-fashioned way — cold cubed butter worked into seasoned flour and brought together with ice water — so every bite delivers those satisfying, shatteringly flaky layers. For anyone navigating nut allergies or sensitivities, this recipe is a genuine relief: every single ingredient is straightforward pantry and produce staple, with zero nut-based additions hiding in the filling or crust. The two-temperature bake — starting hot to set the crust, then dropping to finish the filling low and slow — is the kind of technique that separates a soggy-bottomed pie from a truly great one. Letting it rest a full two hours before slicing is the hardest part, but it's what gives you that clean, glossy slice instead of a purple puddle. Serve it as-is or with a scoop of vanilla ice cream, and it will absolutely 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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