Fructose Free Classic Blueberry Pie
Blueberry pie is one of those desserts that feels like pure summer in every bite — deep purple filling, buttery flaky crust, and that unmistakable jammy aroma coming out of the oven. For anyone managing fructose sensitivity, fruit-based desserts can feel completely off the table, but blueberries happen to be one of the lower-fructose fruits available, making this classic pie a genuinely workable treat. The filling leans on cornstarch rather than high-fructose syrups or honey, and the sugar is straightforward granulated — no sneaky sweetener swaps that could cause problems. A touch of lemon zest and cinnamon round out the flavor without adding anything complicated to the ingredient list. The crust is a simple, honest butter pastry made from flour, salt, sugar, and cold butter worked into those satisfying flaky layers that shatter when you cut into them. Cooking the filling down on the stovetop before it goes into the shell means the cornstarch fully activates and the pie sets up cleanly after cooling — no soupy slices, just gorgeous, glossy fruit that holds its shape. Let it rest the full two hours before cutting and you'll be rewarded with a slice that looks as good as it tastes.
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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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