Honey Free Classic Blueberry Pie
Blueberry pie is one of those desserts that feels like pure summer in every bite — jammy, fragrant filling tucked inside a shatteringly flaky, buttery crust. The sweetener here is straightforward granulated sugar, which means anyone avoiding honey or other liquid sweeteners can dig in without a second thought. Cornstarch thickens the blueberry filling beautifully as it cooks down on the stovetop, so you get clean, glossy slices instead of a soupy mess. A hit of lemon zest and juice brightens the whole thing, and a whisper of cinnamon adds just enough warmth to make it feel special. The all-butter double crust is made entirely from scratch, with chilled cubes worked into flour until the dough is perfectly crumbly — patience here pays off in serious flake. Baking on a lower rack and finishing at a slightly reduced temperature gives the bottom crust time to cook through while the top turns a gorgeous deep golden brown. Let it cool the full two hours before slicing and you'll be rewarded with a filling that holds its shape and tastes like the best version of a classic you've ever had.
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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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