Rice 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 gets its thick, jammy texture from cornstarch rather than any grain-based thickener, which means every slice holds together beautifully without a single grain of rice or rice-derived starch in sight. Bright lemon juice and zest cut through the berries' natural sweetness, while a whisper of cinnamon adds just enough warmth to make the whole kitchen smell incredible. The all-butter crust is built the old-fashioned way — cold cubed butter worked into flour until shaggy and crumbly — so the layers shatter and flake exactly the way a great pie crust should. Starting the bake at a high temperature and then dropping the heat ensures the bottom crust cooks through while the top turns a deep, burnished gold. Letting it rest on the rack for a full two hours before slicing is genuinely worth the patience, because that's when the filling sets into those clean, glossy slices that make everyone at the table reach for seconds.
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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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