Barley Free Classic Blueberry Pie

Total time3 hr 35 min

Prep time40 min

Cook time55 min

4.7

(4)

There is something deeply satisfying about a homemade blueberry pie with a crust that shatters just slightly at the knife and a filling that holds its shape in a glossy, jammy slice. The buttery double crust here is built from all-purpose flour and cold butter worked into coarse crumbs, delivering those flaky, layered layers that store-bought shells simply cannot match. The filling leans on cornstarch rather than any grain-based thickener, so it sets up beautifully without a trace of barley or malt — no label-reading anxiety required. Lemon zest and a touch of cinnamon lift the blueberries from sweet to genuinely complex, and cooking the filling down before it goes into the shell means you get a perfectly set slice every time instead of a soupy mess. The egg wash and optional coarse sugar give the top crust a burnished, crackly finish that looks like it came straight out of a bakery window. Letting it cool the full two hours is the hardest part, but it is absolutely worth it for clean, picture-perfect slices.

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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 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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