Seed Oil Free Blackberry Pie
Few things hit harder than a bubbling blackberry pie with a shatteringly flaky, golden crust — and this one delivers exactly that. The secret is a pure butter crust made with nothing but flour, sugar, salt, unsalted butter, and ice water, which means no canola, no vegetable shortening, and no mystery oils sneaking into your pastry. Those chilled butter cubes are what create the flaky, layered texture that store-bought crusts can never quite replicate. The filling leans on fresh or frozen blackberries, a touch of cornstarch to thicken the juices, and bright lemon zest to balance the deep berry sweetness — clean, simple ingredients with nothing processed hiding in the mix. Baking it low-and-slow after an initial high-heat blast gives you that deep golden crust and a filling that's jammy and set rather than soupy. The two-hour cooling window is genuinely non-negotiable if you want clean, gorgeous slices instead of a purple puddle. Whether you're serving it at a summer gathering or just treating yourself on a weeknight, this is the kind of from-scratch pie that makes people ask for the recipe.
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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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