Nightshade Free Classic Blueberry Pie
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. The good news for anyone avoiding nightshades is that this classic is naturally free of tomatoes, peppers, potatoes, and their relatives without a single substitution required. Every ingredient here, from the fresh blueberries to the lemon zest to the all-butter double crust, is exactly what you'd want in a showstopper pie anyway. The filling gets cooked down on the stovetop first with cornstarch and a touch of cinnamon, so it sets up beautifully when baked and slices cleanly rather than collapsing into a puddle. Chilling the butter and the dough at each stage is the real secret to those flaky, layered layers that shatter when you press a fork through them. A two-stage bake — starting hot, then dropping the temperature — gives you a deep golden crust and bubbling filling without burning the edges. Let it cool the full two hours before slicing and you'll be rewarded with clean, gorgeous wedges that taste as good as they look.
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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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