High Fructose Corn Syrup Free Classic Blueberry Pie
Few desserts hit as hard as a homemade blueberry pie with a shatteringly flaky, buttery crust and a jammy filling that bubbles up through the vents. Store-bought pies and many packaged fillings sneak in sweeteners you didn't ask for, but this one keeps things clean — every drop of sweetness here comes from plain granulated sugar and the blueberries themselves. The filling gets cooked down on the stovetop with cornstarch, lemon zest, and a whisper of cinnamon, so it sets up beautifully without any mystery additives. The all-butter crust is built the old-fashioned way, with chilled cubes worked into flour until you get those perfect pea-sized pockets that puff into flaky layers in the oven. Patience is the secret weapon: letting the filling cool before it goes into the shell, and then giving the finished pie a full two hours to set, means every slice holds its shape instead of collapsing into a purple puddle. The result is a deep golden, crimped showstopper that tastes exactly like summer and contains nothing you wouldn't recognize at a glance.
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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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