Seeds 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 cornstarch as its thickener, which keeps everything beautifully set without introducing any seed-based ingredients that can sneak into other recipes. A bright hit of lemon juice and zest lifts the natural tartness of the blackberries, while a whisper of cinnamon adds warmth without overwhelming the fruit. The all-butter double crust is built from scratch using just flour, sugar, salt, butter, and ice water — straightforward pantry staples with nothing hidden in the mix. Chilling the dough and baking the pie on a lower rack are the two small moves that make a genuinely impressive difference in texture and color. Letting it rest a full two hours before slicing is the hardest part, but it's what gives you those clean, glossy slices instead of a runny mess. Serve it as-is or with a scoop of vanilla ice cream — either way, it's the kind of pie that disappears fast.
About FigFig 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
- 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!