Shellfish Free Blackberry Pie
Deep purple blackberry filling bubbling through a golden, flaky crust is one of the most satisfying sights a home baker can pull from the oven. The filling leans on fresh or frozen blackberries tossed with lemon juice, lemon zest, a touch of cinnamon, and cornstarch, which thickens everything into a jammy, sliceable filling that holds its shape beautifully once cooled. The all-butter double crust is built the old-fashioned way — chilled cubes worked into flour until shaggy and crumbly — which is exactly what gives you those irresistible flaky layers. A two-stage bake, starting hot and then dropping the temperature, ensures the bottom crust cooks through while the top turns a deep, burnished gold. Every single ingredient here is straightforward pantry and produce staple, so there's nothing to second-guess when it comes to what's actually in your pie. Let it rest the full two hours before slicing — it's genuinely worth the wait for clean, glossy wedges that hold together on the plate.
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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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