Turmeric Free Blackberry Pie
Deep purple blackberry filling bubbling up through a golden, flaky crust — this is the kind of pie that makes people hover around the kitchen waiting for it to cool. The filling leans on fresh lemon juice and zest to brighten the berries, with just a whisper of cinnamon and cornstarch to bring everything together into a perfectly sliceable, jammy interior. Every single ingredient here is straightforward pantry and produce staple, which means there's no need to scrutinize labels or swap anything out — it's naturally free of the spice in question without any workarounds required. The double-disc butter crust is built the old-fashioned way, with chilled butter worked into flour until shaggy and flaky, then rested in the fridge so it bakes up with serious layers. Baking it on a rimmed sheet at a high starting temperature locks in that deep golden color before you drop the heat to let the filling bubble through the vents. The hardest part is genuinely the two-hour wait before slicing — but it's what stands between you and a runny mess, so trust the process. 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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