Nitrate & Nitrite Free Classic Blueberry Pie
Fresh blueberries, real butter, a squeeze of lemon, and a from-scratch pastry crust — this is pie the way it was always meant to be made. Every ingredient here is exactly what it sounds like, with no cured meats, processed additives, or preservatives anywhere in sight, which makes it a naturally clean choice for anyone keeping a close eye on what goes into their food. The filling gets cooked down on the stovetop with cornstarch and a touch of cinnamon until it's glossy and jammy, so you get that perfect sliceable texture without any shortcuts. Lemon zest and fresh lemon juice brighten the whole thing up, balancing the sweetness of the blueberries in a way that tastes genuinely homemade. The double crust is built with chilled butter worked into flour by hand, giving you those flaky, shatter-crisp layers that store-bought shells simply can't replicate. A quick egg wash and a scatter of coarse sugar on top turn the crust a deep, burnished gold that looks as good as it tastes. Let it cool the full two hours before you cut in — 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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