Capsaicin Free Classic Blueberry Pie
Blueberry pie is one of those desserts that feels like pure summer in every single bite — jammy, sweet-tart filling tucked inside a shatteringly flaky, buttery crust. For anyone avoiding capsaicin, fruit-based pies like this are a natural safe haven, since so many baked goods and spice blends can hide unexpected heat in ways that are genuinely hard to track. Here, every ingredient is straightforward and easy to verify: fresh or frozen blueberries, lemon zest, a whisper of cinnamon, and a from-scratch butter crust that you control entirely. The filling gets cooked down on the stovetop first, so it thickens beautifully and slices cleanly after cooling — no soupy, runny mess when you cut into it. That two-stage bake at 400°F then 375°F gives the bottom crust time to cook through while the top turns a gorgeous deep golden brown. The coarse sugar sprinkled over the egg-washed crust adds a satisfying crunch and a little sparkle that makes it look like it came straight out of a bakery window. Let it cool the full two hours before slicing — it's worth every minute of the wait.
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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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