Capsaicin Free Blackberry Pie
Deep, jammy blackberries tucked inside a shatteringly flaky butter crust — this is the kind of pie that makes people go quiet at the table. The filling leans on cornstarch to thicken all those gorgeous berry juices, while a touch of lemon juice and zest keeps the sweetness bright and balanced. A whisper of cinnamon adds warmth without any heat, making this a completely safe choice for anyone who needs to avoid capsaicin in all its forms — no chili-adjacent spices, no surprises. The double-disc butter crust is built the old-fashioned way, with chilled butter worked into flour until the mixture looks like coarse crumbs, which is exactly what gives you those flaky, layered layers once it hits a hot oven. Baking it on a rimmed sheet at a high starting temperature locks in the structure before you drop the heat to let the filling bubble and set properly. The hardest part is the two-hour wait after it comes out of the oven, but skipping it means a runny slice — so be patient. Serve it as-is or with a scoop of vanilla ice cream, and watch it disappear.
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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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