Artificial Food Coloring Free Classic Blueberry Pie
That deep indigo filling bubbling up through a golden, flaky crust is one of the most satisfying sights in home baking — and every bit of that gorgeous color comes straight from the blueberries themselves. Store-bought pies and packaged desserts often sneak in synthetic dyes to punch up their appearance, but here the fruit does all the work on its own. Fresh or frozen blueberries are cooked down with lemon zest, lemon juice, a touch of cinnamon, and cornstarch until the filling is glossy, jammy, and naturally vibrant. The double crust is built from scratch with just flour, butter, sugar, salt, and ice water — nothing artificial in sight. A simple egg-and-milk wash gives the top crust that irresistible burnished finish without any added color. Letting the pie cool fully before slicing is the one step you really can't rush, since it's what transforms that bubbling filling into clean, beautiful slices. This is the kind of pie that looks like it came from a bakery window and tastes even better than it looks.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!