Beef Free Classic Blueberry Pie
Blueberries are genuinely one of the most underrated pie fillings — jammy, bright, and just tart enough to keep every bite interesting. The filling here gets a quick cook on the stovetop with cornstarch, lemon zest, and a touch of cinnamon, which means it sets up beautifully and slices cleanly instead of collapsing into a puddle. The all-butter double crust is the real star, built with chilled cubes worked into the flour until you get those flaky, pea-sized pockets that shatter when you cut into them. Resting the dough in the fridge and letting the filling cool before assembly are the two steps that separate a good pie from a truly great one — both are worth the patience. A simple egg-and-milk wash gives the top crust that deep, glossy golden color that makes this look like it came straight out of a bakery window. Every single ingredient here is straightforward pantry and produce staples, so there's nothing to hunt down or swap out — just honest, from-scratch baking at its best. Let it cool the full two hours before slicing and you'll be rewarded with clean, gorgeous wedges that hold their shape all the way to the plate.
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!