Chestnut 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. Every ingredient here is straightforward pantry and produce staple, so there's no need to scrutinize labels or worry about hidden tree nut products sneaking into your dessert. The filling gets cooked down on the stovetop first with cornstarch, lemon zest, and a touch of cinnamon, which means it sets up beautifully and slices cleanly instead of running all over the plate. Chilling the butter-based dough before rolling keeps those layers distinct and gives you that gorgeous, golden, deeply crimped crust that looks like it came straight from a bakery window. The two-stage bake — starting hot, then dropping the temperature — ensures the bottom crust cooks through while the top turns a rich, caramel brown. Letting it cool fully on the rack is the hardest part, but it's what stands between you and a perfectly sliceable, jewel-toned filling. Serve it as-is or with a scoop of vanilla ice cream, and it will absolutely disappear.
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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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