Vegetarian Blackberry Pie

Total time3 hr 35 min

Prep time40 min

Cook time55 min

5.0

(11)

Few things signal the height of summer quite like a bubbling, deep-purple blackberry pie cooling on the counter. The filling leans on fresh or frozen blackberries tossed with lemon juice, lemon zest, a touch of cinnamon, and just enough cornstarch to set into glossy, jammy slices that hold their shape beautifully. The all-butter, from-scratch crust — built with chilled cubes of unsalted butter worked into flour until crumbly — bakes up flaky, rich, and deeply golden in a way that store-bought dough simply can't match. A two-stage bake at 425°F then 375°F gives you that perfectly set crust without burning the edges, and the full two-hour rest afterward is the secret to clean, picture-perfect slices. Every component here — flour, butter, berries, egg wash, sugar — is naturally free of meat and fish, so there's nothing to swap or second-guess. This is the kind of pie that earns recipe-card status, the one people ask you to bring to every gathering from July straight through Thanksgiving.

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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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