Walnut Free Blackberry Pie
Few things signal summer abundance quite like a deep, bubbling blackberry pie fresh from the oven. The filling leans on ripe blackberries — fresh or frozen both work beautifully — brightened with lemon juice and zest, and thickened with cornstarch so every slice holds its shape without turning gluey. A touch of cinnamon rounds out the tartness and gives the whole thing a warmth that keeps you coming back for another forkful. The all-butter crust is built the old-fashioned way, with chilled cubes worked into flour until shaggy and flaky, then rested in the fridge so it bakes up golden and crisp. For anyone navigating tree-nut concerns, this recipe is genuinely straightforward — every single ingredient is a pantry or produce staple with no hidden nut-based additions to second-guess. An egg wash and a scatter of coarse sugar on top give the finished pie that gorgeous, crackly sheen you see in bakery windows. Let it cool the full two hours before slicing and you'll be rewarded with clean, glossy wedges that look as good as they taste.
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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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