Nutmeg Free Classic Blueberry Pie
There is something deeply satisfying about a homemade blueberry pie with a crust that shatters just slightly at the knife and a filling that holds its shape when you lift out that first slice. The filling here gets its body from cornstarch rather than any spice-heavy thickener, and a touch of lemon zest and fresh lemon juice brightens the berries beautifully without masking their natural flavor. Many classic pie recipes sneak warming spices into the mix, but this one keeps things clean — just cinnamon, salt, and citrus doing the heavy lifting alongside those jammy blueberries. The all-butter double crust is made the old-fashioned way, with chilled cubes worked into flour until the mixture looks like coarse crumbs, which is exactly what gives you those flaky, layered layers once it hits a hot oven. Cooking the filling down on the stovetop before it goes into the shell is a smart move that guarantees a set, sliceable result rather than a soupy mess. Brushing the top with an egg-and-milk wash and finishing with coarse sugar gives the finished pie that gorgeous deep-golden color and a subtle crunch that makes every bite feel like it came from a proper bakery.
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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!