Pistachio Free Blackberry Pie
Deep purple blackberry filling bubbling up through a golden, flaky crust — this is the kind of pie that makes people hover near the oven waiting for it to cool. The filling comes together with fresh or frozen blackberries, a squeeze of lemon, a whisper of cinnamon, and just enough cornstarch to set everything into sliceable, jammy perfection. The all-butter double crust is built the old-fashioned way, with chilled cubes worked into flour until shaggy and flaky, which means every bite has those satisfying layers that shatter just right. Tree nut allergies can make baked goods genuinely stressful — so many pastries and pies sneak in nut-based fillings, frangipane, or garnishes that aren't obvious from the name alone. Here, every single ingredient is straightforward: flour, butter, sugar, berries, lemon, and spice. No hidden additions, no ambiguous mix-ins, just a classic fruit pie made entirely from scratch so you know exactly what went into it. Let it cool the full two hours before slicing — the wait is genuinely worth it.
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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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