Xanthan Gum Free Blackberry Pie
Deep purple blackberry filling bubbling through a golden, flaky crust — this is the kind of pie that makes people hover near the oven. Many store-bought and even homemade pie recipes sneak in stabilizers or thickening agents that can be a problem for anyone avoiding xanthan gum, but this one keeps things beautifully simple. Cornstarch does all the thickening work in the filling, binding those jammy blackberries into perfectly sliceable slices without any gum-based additives. The crust is a classic all-butter pastry — just flour, sugar, salt, cold butter, and ice water — so there's nothing hidden or unnecessary in the ingredient list. A hit of lemon juice and zest brightens the berries, and a pinch of cinnamon adds just enough warmth to make the whole kitchen smell incredible. The two-stage bake (starting hot, then dropping the temperature) gives you that deep golden crust without burning the edges, and the full two-hour cool is worth every minute of patience for a filling that holds its shape when you cut in. Serve it as-is or with a scoop of vanilla ice cream for a dessert that feels genuinely special.
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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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