Mushroom Free Classic Blueberry Pie
Blueberries are genuinely one of the most underrated pie fillings ā jammy, bright, and just tart enough to keep every bite interesting. The filling here gets a quick cook on the stovetop with cornstarch, lemon zest, and a touch of cinnamon, which means it sets up beautifully and slices cleanly instead of collapsing into a puddle. The all-butter double crust is the real showstopper, built with chilled cubes worked into flour until the dough is shaggy and full of those flaky, pea-sized pockets that puff and crisp in the oven. Chilling the dough twice ā once before rolling and once after lining the dish ā is the small step that makes a big difference in texture. An egg wash and a scatter of coarse sugar give the top crust that deep golden, bakery-style finish that makes it hard to wait the full two hours for the filling to set. For anyone avoiding fungi-derived ingredients, this recipe is naturally in the clear ā every component is straightforward pantry and produce, with zero hidden surprises. It's the kind of classic that earns a permanent spot in your rotation.
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Learn more āIngredients
8 servings
For the crust
- 2 Ā½ cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, cut into Ā½-inch cubes and chilled
- 6ā8 tbsp ice water
For the filling
- 6 cups fresh or frozen blueberries (about 2 lb)
- Ā¾ cup granulated sugar
- Ā¼ cup cornstarch
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- Ā¼ tsp ground cinnamon
- Ā¼ 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 ā 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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