BHA & BHT Free Classic Blueberry Pie
Few desserts hit quite like a homemade blueberry pie — that deep purple filling bubbling up through a golden, flaky crust is practically a love language. The good news for anyone avoiding synthetic preservatives like BHA and BHT is that this recipe is built entirely from scratch, so there's no relying on shelf-stable shortenings or pre-made crusts that often sneak those additives in. The butter-based pastry comes together with just flour, sugar, salt, and ice water, giving you full control over every ingredient that goes into the dough. The filling is equally clean: fresh or frozen blueberries, lemon zest, a little cinnamon, and cornstarch to thicken everything into a glossy, jammy center. Cooking the filling on the stovetop before it goes into the shell means it sets up beautifully and slices cleanly after cooling — no runny, disappointing wedges. The egg wash gives the top crust that gorgeous bakery-style shine without any additives you'd rather skip. It's the kind of pie that makes the whole kitchen smell incredible and tastes even better than it looks.
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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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