Black Pepper Free Classic Blueberry Pie
Blueberry pie is one of those desserts that feels like pure summer in every bite — jammy, fragrant filling tucked inside a shatteringly flaky, buttery crust. The good news for anyone avoiding black pepper is that a classic fruit pie like this is naturally free of it, and every single ingredient here is straightforward and easy to verify. The filling gets its gentle warmth from a touch of cinnamon and bright lemon zest rather than any spice that could cause concern, so you can bake and serve with total confidence. Cooking the blueberries down with cornstarch before they go into the shell means the filling sets up beautifully — no soupy slices, just clean, glossy wedges that hold their shape. The all-butter crust is made entirely from scratch, so there's no guessing about what's hiding in a store-bought shell. Letting the finished pie cool for a full two hours is the hardest part, but it's what takes this from good to genuinely stunning.
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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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