Tree Nut Free Blackberry Pie
Deep purple filling bubbling through a golden, flaky crust — this blackberry pie is the kind of dessert that makes people hover near the kitchen waiting for it to cool. The filling leans on cornstarch, lemon juice, lemon zest, and a touch of cinnamon to balance the berries' natural tartness, so every slice holds together beautifully without turning to soup. The all-butter crust is made entirely from scratch with flour, sugar, salt, and ice water, which means you control every single ingredient that goes into it — no mystery additives, no shared-facility concerns. For anyone navigating tree nut allergies, this recipe is naturally free of almonds, pecans, walnuts, and the rest of the bunch, relying on nothing but pantry staples and fresh fruit to deliver serious flavor. The two-stage bake — starting hot at 425°F and then dropping to 375°F — gives you that deep golden color on top while making sure the filling cooks all the way through. Letting it rest on a wire rack for a full two hours before slicing is the hardest part, but it's what turns a good pie into a perfect one.
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!