Chicken Free Classic Blueberry Pie

Blueberries at their jammy, bubbling best — that's exactly what you get here, tucked inside a buttery, flaky double crust that shatters just right when you cut into it. The filling gets a quick cook on the stovetop with lemon zest, lemon juice, and a touch of cinnamon before it ever hits the oven, which means the flavors are deep and the texture is perfectly set rather than soupy. Chilling the butter-rich dough before rolling is the move that keeps those layers distinct and tender, so don't skip the rest time. A two-stage bake — starting hot, then dropping the temperature — gives you that gorgeous deep-golden crust without scorching the edges. Naturally, there's nothing here that would raise any flags for those avoiding poultry; the egg wash calls for one egg, but every other component is pure pantry and produce. Let it cool the full two hours before slicing — patience is genuinely rewarded when that filling holds its shape and the first slice comes out clean. This is the kind of pie that earns a permanent spot in your rotation.

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