Hazelnut Free Classic Blueberry Pie

Total time3 hr 35 min

Prep time40 min

Cook time55 min

4.7

(4)

Few desserts hit the way a homemade blueberry pie does — that deep purple filling bubbling up through a golden, flaky crust is pure summer on a plate. The filling comes together with fresh or frozen blueberries, a squeeze of lemon, a whisper of cinnamon, and cornstarch to get everything perfectly jammy and sliceable. The all-butter crust is made entirely from scratch using flour, sugar, salt, and chilled butter worked into the dough by hand, so you know exactly what's going into every layer. For anyone navigating tree nut allergies or sensitivities, this recipe is a genuinely safe bet — there's no frangipane, no praline, no hazelnut flour hiding in the filling or crust, just honest, straightforward ingredients. The two-stage bake — starting hot, then dropping the temperature — gives you that deep golden color without burning the edges, and the full two-hour cool ensures clean, beautiful slices. It's the kind of pie that earns serious compliments at any table, and the fact that it's completely worry-free is just a bonus.

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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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