Citric Acid Free Classic Blueberry Pie
Blueberry pie is one of those desserts that feels like pure summer on a plate — deep purple filling, buttery golden crust, and that irresistible bubbling through the vents as it bakes. For anyone avoiding citric acid, fruit-based desserts can be a minefield, since many store-bought fillings and packaged pie crusts sneak in citric acid as a preservative or flavor enhancer. This recipe keeps everything clean and straightforward, built from scratch with ingredients you can actually verify. The small amount of fresh lemon juice in the filling is the only acidic element, and it's easy to leave out or swap for a touch more zest if you need to reduce it further. The filling gets cooked down on the stovetop first, so it thickens beautifully and sets up firm enough to slice without turning soupy. The all-butter crust is made the old-fashioned way — cold butter worked into flour by hand, chilled, and rolled out — which gives you those gorgeous flaky layers without any mystery additives. Let it cool the full two hours before cutting, and you'll be rewarded with clean slices and a filling that holds its shape perfectly.
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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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