Gut Friendly Classic Blueberry Pie
Blueberries are one of the most celebrated gut-friendly fruits around, packed with natural compounds that support a healthy digestive system, and this pie lets them truly shine. The filling is built from whole, recognizable ingredients — fresh or frozen blueberries, a touch of lemon, warm cinnamon, and just enough cornstarch to hold everything together into that gorgeous, jammy slice. There are no artificial additives, no mystery stabilizers, and no processed fillers hiding in the mix, which makes it a genuinely clean dessert you can feel good about. The butter-based crust comes together with simple pantry staples, and chilling the dough properly is the secret to those flaky, tender layers that shatter just right under a fork. Cooking the filling down on the stovetop before it goes into the oven means the blueberries release their natural juices in a controlled way, so you get a set, sliceable pie rather than a soupy mess. That two-hour cooling window at the end is non-negotiable — it's what takes the filling from bubbling lava to a perfectly cohesive, deeply flavored center. Whether you're serving it warm with a scoop of something cold on top or enjoying a quiet slice straight from the dish, this is the kind of homemade dessert that reminds you simple ingredients done right are always enough.
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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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