Turkey Free Blackberry Pie
Deep purple blackberries bubbling through a golden, flaky crust — this is the kind of pie that makes people hover near the oven waiting for it to cool. The filling comes together with fresh or frozen berries, a hit of lemon juice and zest, a whisper of cinnamon, and just enough cornstarch to set everything into sliceable, jammy perfection. The all-butter double crust is built the old-fashioned way, with chilled cubes worked into flour until shaggy and just barely held together — which is exactly what gives you those irresistible flaky layers. An egg wash and a scatter of coarse sugar finish the top crust with a gorgeous crunch and a deep amber color straight out of a bakery window. This recipe is naturally free of any poultry or meat products, relying entirely on pantry staples, dairy, and fruit, so there's nothing to swap or second-guess. The two-stage bake — starting hot to set the crust, then dropping the temperature to cook the filling through — is the move that keeps the bottom from going soggy. Give it the full two-hour rest before you cut in, and you'll be rewarded with clean, glossy slices 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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