Rye Free Blackberry Pie

Total time3 hr 35 min

Prep time40 min

Cook time55 min

Few things signal summer abundance like a bubbling blackberry pie cooling on the counter, its deep purple filling peeking through a golden, flaky crust. The homemade double crust here is built entirely from all-purpose flour, so there's no rye or any alternative grain sneaking in — just butter, flour, and ice water worked into something genuinely beautiful. The filling leans on cornstarch to thicken those jammy blackberries, brightened with fresh lemon juice and zest and a whisper of cinnamon that makes the whole kitchen smell incredible. Chilling the dough before rolling is the move that keeps the butter cold and the layers distinct, giving you that shatteringly crisp bite under the fruit. A two-stage bake — starting hot to set the crust, then dropping the temperature to cook the filling through — means you get deep golden color without a soggy bottom. Letting it rest a full two hours before slicing is genuinely worth the patience; the cornstarch needs that time to set the filling into clean, sliceable wedges rather than a purple puddle. Serve it plain, with a scoop of vanilla ice cream, or a dollop of whipped cream — honestly, it doesn't need much help.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

For the crust

2 ½ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!