Red Meat Allergy Friendly Blackberry Pie
Fruit pies are one of those desserts that feel completely natural to make without any red meat in sight, but it's still worth knowing exactly what's in your plate — especially when dining out or buying pre-made versions that may share prep surfaces with unexpected ingredients. This one is built entirely from flour, butter, fresh blackberries, and a handful of pantry staples, so you can feel completely confident about what you're serving. The filling is deeply fruity and jammy, with lemon juice and zest brightening the blackberries and a touch of cinnamon adding warmth without overwhelming the fruit. Cornstarch keeps everything beautifully thick so you get clean, glossy slices rather than a soupy mess. The all-butter crust is the real showstopper — flaky, golden, and rich in a way that store-bought shells simply can't match. Letting the pie cool for a full two hours before slicing is the hardest part, but it's what gives you that perfect, set filling that holds its shape on the plate. Serve it as-is or with a scoop of vanilla ice cream for a classic finish that everyone at the table will love.
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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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