Artificial Flavors Free Classic Blueberry Pie
Blueberry pie is one of those desserts that feels like pure summer on a plate, with jammy, bubbling fruit tucked inside a shatteringly flaky butter crust. The beauty of making it from scratch is knowing exactly what went into it — and this recipe keeps things refreshingly straightforward, relying on real blueberries, fresh lemon juice, warm cinnamon, and pantry staples rather than any artificial shortcuts. Store-bought pie fillings and pre-made crusts are notorious for sneaking in synthetic flavor additives, so building everything yourself is the cleanest way to get that genuinely homemade taste. The filling is cooked down on the stovetop first, which means the cornstarch has time to do its job and you end up with a beautifully set slice rather than a soupy mess. Chilled butter worked into the dough by hand creates those irresistible flaky layers, and the lemon zest brightens the whole thing without overpowering the blueberries. A two-stage bake — starting hot, then dropping the temperature — gives you a deep golden crust and perfectly bubbling fruit every time. Let it cool fully before cutting and you'll be rewarded with clean, gorgeous slices that taste exactly like a pie should.
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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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