Soy 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 tartness of the blackberries plays beautifully against the sugar and a hint of cinnamon, while fresh lemon juice and zest keep the whole thing bright and alive. What makes this recipe especially satisfying is the all-butter crust, built entirely from flour, chilled butter, and ice water — no shortening, no mystery fats, nothing that could sneak soy into your pastry. The cornstarch thickens the filling just enough so every slice holds its shape without turning gummy or stiff. Keeping the butter cold and working it into coarse, pea-sized crumbs is the real secret to that shatteringly flaky texture you want in every bite. A two-stage bake — starting hot, then dropping the temperature — gives you a crust that's set and golden all the way through without scorching. Let it cool the full two hours before slicing and you'll be rewarded with clean, gorgeous pieces that are absolutely worth the wait.
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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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