Celery Free Classic Blueberry Pie
Blueberry pie is one of those desserts that feels like pure summer in every single bite — jammy, fragrant filling tucked inside a shatteringly flaky, buttery crust. The filling comes together on the stovetop first, so the cornstarch has time to do its job and you end up with clean, glossy slices instead of a soupy mess. A hit of lemon zest and a whisper of cinnamon lift the blueberries without stealing the show, and the double-crust construction means every forkful has that satisfying pastry-to-fruit ratio. For anyone navigating celery or celery seed sensitivities, this recipe is naturally in the clear — every single ingredient is straightforward and easy to verify, with no hidden seasonings or spice blends to second-guess. The chilled butter technique is what makes the crust genuinely flaky rather than crumbly, so don't skip the refrigerator rest. Letting the finished pie cool for a full two hours before cutting is the hardest part, but it's the difference between a perfect slice and a beautiful puddle. This is the kind of pie that earns recipe-card status and gets requested every single season.
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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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