Brazil Nut Free Classic Blueberry Pie
Few desserts hit quite like a homemade blueberry pie with a shatteringly flaky, buttery crust and a jammy, glossy filling that bubbles up through the vents. This one delivers exactly that — six cups of blueberries cooked down with lemon zest, a touch of cinnamon, and cornstarch until the filling is thick, fragrant, and deeply purple. The all-butter double crust is made the old-fashioned way, with chilled cubes worked into flour until the mixture looks like coarse crumbs, which is the secret to those gorgeous, layered flakes once it bakes. Every single ingredient here is straightforward pantry and produce staple, so there's no need to scan labels or worry about unexpected tree nuts sneaking into your dessert. The filling gets pre-cooked on the stovetop before it ever hits the crust, which means no soggy bottom and no guessing whether the center has set. A two-hour rest after baking is genuinely worth the patience — it's what turns a runny filling into clean, picture-perfect slices. Serve it as-is or with a scoop of vanilla ice cream and watch it disappear.
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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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