Blueberry pie is one of those desserts that feels like pure summer in every bite — jammy, fragrant filling tucked inside a shatteringly flaky, buttery crust. For anyone managing a nickel sensitivity, fruit-forward baking can be tricky since many go-to pie additions like nuts, oats, and whole grains are high in nickel, but this recipe sidesteps all of that entirely. The filling leans on fresh or frozen blueberries, a little cornstarch for that glossy, thick set, and a bright hit of lemon zest and juice — nothing on that list raises red flags. The double crust is built from all-purpose flour, butter, and ice water, keeping things beautifully simple and safe. Cooking the filling down on the stovetop first means the fruit is perfectly thickened before it ever hits the oven, so you get clean, gorgeous slices instead of a soupy mess. That two-stage bake — starting hot, then dropping the temperature — gives the crust a deep golden color and ensures the filling bubbles all the way through. Let it cool the full two hours and you'll be rewarded with a slice that holds its shape and tastes like it came straight from a farmstand.
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)
