MSG Free Classic Blueberry Pie
There is something deeply satisfying about a homemade blueberry pie built entirely from scratch, and this one delivers on every level — a shatteringly flaky butter crust, a jammy filling that holds its shape when sliced, and that irresistible golden top dusted with coarse sugar. Every single ingredient here is a whole, recognizable kitchen staple, which means you never have to second-guess a label or wonder what's hiding in a premade filling or store-bought crust. The filling comes together on the stovetop with fresh or frozen blueberries, a squeeze of lemon, a whisper of cinnamon, and cornstarch to thicken everything into a glossy, sliceable center. Chilling the butter and resting the dough are the two small steps that make the biggest difference, giving you those distinct flaky layers that shatter at the fork. Baking on a lower rack and finishing at a reduced temperature ensures the bottom crust cooks through while the top turns a deep, burnished brown. Letting the pie cool for a full two hours before cutting is genuinely worth the patience — the filling sets up beautifully and you get clean, picture-perfect slices every time.
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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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