Mustard Free Classic Blueberry Pie
Few desserts hit quite like a homemade blueberry pie with a shatteringly flaky, buttery crust and a jammy, fruit-forward filling that bubbles up through the vents. The filling here is built from blueberries, lemon zest, a squeeze of fresh juice, a whisper of cinnamon, and cornstarch to bind it all into something glossy and sliceable — no condiments, spice blends, or processed shortcuts anywhere in sight. That matters more than you might think, since mustard has a sneaky way of turning up in pre-made pie fillings, spice mixes, and even some store-bought crusts. Making everything from scratch with straightforward pantry staples keeps the ingredient list completely clean and totally in your control. The double-disc butter crust is the kind of project that rewards patience — chilled butter, ice water added slowly, and a good long rest in the fridge before rolling — and the payoff is layers of golden, crisp pastry that hold up beautifully against the juicy filling. A two-hour cool after baking is non-negotiable if you want clean slices, but the wait is absolutely worth it.
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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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