Ginger Free Classic Blueberry Pie
There is something deeply satisfying about a homemade blueberry pie with a crust that shatters just slightly at the knife and a filling that holds its shape in a perfect, jewel-toned slice. This version delivers exactly that — plump blueberries cooked down with lemon zest, a touch of cinnamon, and cornstarch until the filling is glossy, thick, and bursting with fruit flavor. The all-butter double crust is made the old-fashioned way, with chilled cubes worked into flour until you get those flaky, pea-sized pockets that puff and crisp in the oven. For anyone avoiding ginger, this recipe is a natural fit — the warm spice note here comes entirely from cinnamon, and there is not a trace of ginger in the filling or the pastry. Every ingredient is straightforward and easy to verify, so there is no guesswork about what went into your pie. Letting the filling cool before it goes into the shell and giving the baked pie a full two hours to set are the two steps that separate a clean, sliceable pie from a soupy one — worth every minute of the wait.
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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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