Macadamia Free Classic Blueberry Pie
Few desserts feel as genuinely homemade as a double-crust blueberry pie cooling on the counter, and this one delivers exactly that — a deep golden shell packed with jammy, lemon-kissed berries that bubble up through the vents as it bakes. The filling comes together on the stovetop first, so the cornstarch has time to work its magic and you get clean, glossy slices instead of a soupy mess. A cold butter crust made with just flour, sugar, salt, and ice water is the backbone here, and keeping those butter pieces chilled is what gives you those irresistible flaky layers. Every single ingredient in this recipe is naturally free from tree nuts of any kind, so there's no label-reading anxiety or worrying about shared processing lines — just straightforward, pantry-friendly baking. The lemon zest and cinnamon in the filling add a brightness that keeps the whole thing from feeling too sweet or one-dimensional. Let it cool the full two hours before slicing and you'll be rewarded with a filling that holds its shape beautifully on the plate.
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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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