Carrageenan Free Classic Blueberry Pie

Total time3 hr 35 min

Prep time40 min

Cook time55 min

4.7

(4)

Few desserts hit quite like a homemade blueberry pie, with its deep purple filling bubbling up through a shatteringly flaky, buttery crust. Carrageenan — a seaweed-derived thickener — sneaks into a surprising number of store-bought pie fillings, ice creams, and even some dairy products, so making this one entirely from scratch puts you firmly in control of every ingredient. The filling gets its gorgeous, jammy thickness from cornstarch instead, cooked down with fresh lemon juice and zest until it's glossy and perfectly set. The all-butter double crust is built the old-fashioned way, with chilled cubes worked into flour until you get those irresistible flaky layers that shatter at the fork. A two-stage bake — starting hot, then dropping the temperature — ensures the bottom crust cooks through while the top turns a deep, burnished gold. Letting the pie rest a full two hours before slicing is the hardest part, but it's what gives you those clean, gorgeous slices rather than a runny mess on the plate.

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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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