Pork Free Blackberry Pie
Few desserts hit quite like a homemade blackberry pie — that deep purple filling bubbling up through a golden, flaky crust is pure summer on a plate. The filling leans on fresh or frozen blackberries tossed with lemon juice, lemon zest, and a touch of cinnamon, so every bite is bright, jammy, and just a little spiced. Cornstarch keeps everything beautifully set without muddying the berry flavor, meaning you get clean, glossy slices instead of a soupy mess. The all-butter double crust is built with chilled cubes worked into flour until shaggy and crumbly — that technique is what gives you those irresistible flaky layers. An egg wash and a scatter of coarse sugar before baking take the top crust from good to genuinely stunning. Every single ingredient here is straightforward pantry and produce staples, so there's nothing hidden to navigate and no substitutions needed to keep this completely free of pork-derived ingredients. Let it cool the full two hours before slicing — it's worth the wait.
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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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