Cashew Free Classic Blueberry Pie
Few desserts hit quite like a homemade blueberry pie with a buttery, flaky double crust — the kind that shatters just slightly when you press a fork through it and reveals a jammy, jewel-toned filling underneath. The blueberries get a quick cook on the stovetop with lemon zest, lemon juice, cornstarch, and a touch of cinnamon, so the filling is perfectly thickened and sliceable rather than a soupy mess. The all-butter crust comes together with just flour, sugar, salt, and ice water, keeping every single ingredient straightforward and tree-nut-free by nature — no sneaky cashew-based butter substitutes or nut-flour shortcuts anywhere in sight. That matters more than you might think, since some modern pie crusts and pre-made fillings have started leaning on cashew cream or nut-based fats to mimic richness. Here, real unsalted butter does all the heavy lifting, and the result is genuinely superior. A two-hour rest after baking lets the filling set so every slice holds its shape cleanly on the plate. Serve it as-is or with a scoop of vanilla ice cream — either way, it's the kind of pie that disappears fast.
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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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