Yeast Free Blackberry Pie

Total time3 hr 35 min

Prep time40 min

Cook time55 min

5.0

(11)

Few desserts hit quite like a homemade blackberry pie — that deep purple filling bubbling up through a golden, flaky crust is pure comfort on a plate. The good news for anyone avoiding yeast is that a classic double-crust fruit pie like this one is naturally free of it, no substitutions required. The buttery pastry comes together with just flour, sugar, salt, cold butter, and ice water, so there's nothing here that would raise a red flag. Fresh or frozen blackberries get tossed with sugar, cornstarch, lemon juice, lemon zest, and a whisper of cinnamon, creating a jammy, fragrant filling that sets up beautifully after cooling. Chilling the dough before rolling is the real secret to those flaky, tender layers — don't skip that step. A two-stage bake at high then moderate heat ensures the crust turns a deep, gorgeous gold while the filling thickens all the way through. Let it rest the full two hours before slicing and you'll be rewarded with clean, glossy wedges that look like they came straight from a bakery window.

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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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