Caffeine Free Blackberry Pie
Few desserts hit quite like a homemade blackberry pie, with its deep purple filling bubbling up through a golden, flaky crust. The combination of fresh lemon juice, lemon zest, and a whisper of cinnamon lifts the natural tartness of the berries into something genuinely special. Cornstarch does the quiet work of thickening the filling so every slice holds its shape beautifully once the pie has had time to cool. The all-butter crust is built the old-fashioned way — chilled cubes worked into flour until shaggy and just barely held together — which is exactly what gives it those irresistible flaky layers. A two-stage bake at different temperatures ensures the bottom crust cooks through while the top turns a deep, burnished gold. For anyone avoiding stimulants, this is a completely worry-free dessert; every single ingredient here, from the blackberries to the egg wash, is naturally free of caffeine without any substitutions required. Let it cool the full two hours before cutting — the wait is genuinely worth it.
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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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