Gelatin Free Classic Blueberry Pie

Total time3 hr 35 min

Prep time40 min

Cook time55 min

4.7

(4)

Few desserts hit quite like a homemade blueberry pie with a shatteringly flaky, all-butter crust and a jammy, deeply purple filling that bubbles up through the vents as it bakes. What makes this version especially clever is the filling thickener: cornstarch does all the heavy lifting, pulling the juices into a glossy, sliceable set without any animal-derived additives that can sneak into store-bought pie fillings or pre-made mixes. Lemon zest and a touch of cinnamon round out the blueberries beautifully, adding brightness and warmth without masking that fresh, fruity flavor. The crust comes together with just flour, butter, sugar, salt, and ice water — nothing hidden, nothing unnecessary. A two-stage bake at different temperatures gives you a deep golden shell on the outside and a fully set, bubbling filling on the inside, so you actually get clean slices instead of a soupy mess. Cooling the pie for a full two hours before cutting is the one step you really cannot skip, but the payoff is worth every impatient minute.

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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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