Almond Free Classic Blueberry Pie
Blueberry pie is one of those desserts that feels like pure summer in every bite — jammy, fragrant filling tucked inside a shatteringly flaky, buttery crust. This version is built entirely from pantry staples and fresh or frozen blueberries, with absolutely no nuts involved at any stage, making it a genuinely worry-free bake for anyone navigating tree nut sensitivities. The filling gets cooked down on the stovetop first with cornstarch, lemon zest, and a whisper of cinnamon, so it sets up beautifully instead of turning into a soupy mess when you slice it. Chilling the all-butter dough twice — once before rolling and once after lining the dish — is the secret to those gorgeous, distinct layers in the finished crust. A simple egg-and-milk wash gives the top crust that deep, glossy golden color that makes this pie look like it came straight out of a bakery window. The hardest part is honestly waiting the full two hours for it to cool before cutting in, but that patience pays off with clean, picture-perfect slices. Serve it as-is or with a scoop of vanilla ice cream for a classic combination that never gets old.
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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 blueberries (about 2 lb)
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- 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 your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
- 2
Drizzle in ice water 1 tablespoon at a time, tossing with a fork after each addition, until the dough just holds together when pressed — it should not be sticky or wet. Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.
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