Few desserts hit the way a homemade blueberry pie does — that deep purple filling bubbling up through a golden, buttery crust is practically a summer postcard. The filling here is thickened with cornstarch rather than any bean-based flour or starch, so it stays completely legume free while still setting up into that perfect, sliceable consistency. A hit of lemon zest and juice brightens the blueberries beautifully, and a pinch of cinnamon adds just enough warmth without stealing the show. The all-butter double crust is made entirely from scratch with flour, sugar, salt, and cold butter — nothing hidden, nothing to second-guess. Chilling the dough and letting the filling cool before assembly are the two small steps that make a genuinely big difference in the final texture. Starting the bake at a higher temperature and then dropping the heat ensures the bottom crust cooks through while the top turns a deep, gorgeous amber. Let it cool the full two hours before slicing — it's hard to wait, but the filling sets up beautifully and every slice will hold its shape.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →8 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
