Caffeine Free Classic Blueberry Pie
Blueberries, butter, and a perfectly flaky double crust — this is the kind of pie that makes people hover near the kitchen window waiting for it to cool. Every ingredient here is naturally free of stimulants, so there's no need to swap anything out or second-guess a label; it's just a straightforward, beautiful fruit pie from start to finish. The filling gets cooked down on the stovetop first with cornstarch, lemon zest, and a whisper of cinnamon, which means it sets up thick and glossy instead of running all over the plate when you slice it. The all-butter crust is built for flavor — chilled cubes worked into flour until crumbly, then brought together with ice water for those irresistible flaky layers. Brushing the top with an egg-and-milk wash and a scatter of coarse sugar gives you that bakery-style shine and a satisfying crunch on every bite. The two-hour cooling window after baking is genuinely non-negotiable if you want clean, picture-perfect slices, so plan accordingly and resist the urge to cut in early. Serve it as-is or with a scoop of vanilla ice cream, and don't be surprised when the whole thing disappears faster than you expected.
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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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