Black Pepper Free Blackberry Pie
Juicy blackberries, a buttery double crust, and a filling that bubbles up through golden vents — this is the kind of pie that makes people hover near the oven. The filling gets its depth from fresh lemon juice, lemon zest, and a touch of cinnamon, letting the fruit do the heavy lifting without any spice that could cause a problem. For anyone managing a sensitivity to black pepper, fruit pies can actually be a surprisingly safe haven, and this one keeps the ingredient list clean and straightforward from crust to crimped edge. The homemade pastry comes together with just flour, sugar, salt, butter, and ice water — nothing hidden, nothing unnecessary. Chilling the dough before rolling gives you those gorgeous flaky layers that shatter when you cut into the first slice. A two-stage bake — starting hot, then dropping the temperature — ensures the crust turns deep golden brown while the filling sets up thick and jammy rather than soupy. Let it cool the full two hours before slicing and you'll be rewarded with clean, glossy wedges that hold their shape beautifully on the plate.
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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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