Sesame Free Blackberry Pie
Few things signal the arrival of summer quite like a bubbling, deep-purple blackberry pie cooling on the counter. The filling is a gorgeous tangle of fresh or frozen blackberries brightened with lemon juice and zest, warmed with a hint of cinnamon, and thickened with cornstarch so every slice holds its shape beautifully. The all-butter double crust is built the old-fashioned way — cold cubed butter worked into flour until shaggy and flaky — and it bakes up a rich, crackling golden brown that shatters at the fork. For anyone navigating sesame sensitivities, this recipe is naturally worry-free: every ingredient here is a straightforward pantry staple with no hidden tahini, sesame oil, or seed-based thickeners to watch out for. The egg wash gives the top crust that glossy, bakery-worthy finish, and a sprinkle of coarse sugar adds just enough crunch to make it look as impressive as it tastes. Patience is the one real skill required — letting the pie cool a full two hours means the filling sets properly and you get clean, gorgeous slices instead of a purple puddle. Serve it as-is or with a scoop of vanilla ice cream melting into the warm crust, and it will disappear fast.
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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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