Pescatarian Blackberry Pie

Total time3 hr 35 min

Prep time40 min

Cook time55 min

5.0

(11)

Deep purple filling bubbling up through a golden, flaky crust — this blackberry pie is the kind of dessert that stops a room. Fresh or frozen blackberries get tossed with sugar, cornstarch, lemon juice, zest, and a whisper of cinnamon before being nestled into a buttery homemade double crust, and the result is jammy, fragrant, and just tart enough to keep things interesting. The two-stage bake — starting hot to set the crust, then dropping the temperature to cook the filling through — means you get that deep golden color without burning the edges. Letting it rest a full two hours before slicing is the hardest part, but it's what gives the filling time to set into clean, sliceable wedges rather than a purple puddle. This is a naturally meat-free dessert that fits seamlessly into a pescatarian table without any substitutions or workarounds — just honest, from-scratch baking. Serve it slightly warm with a scoop of vanilla ice cream, or at room temperature the next morning with coffee, and it holds up beautifully either way.

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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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