Oats 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 oats is that this recipe is naturally built without them: the crust relies entirely on all-purpose flour and cold butter, and the filling is thickened with cornstarch instead of any oat-based ingredient. That means no swaps, no substitutions, and no second-guessing the ingredient list. The filling gets cooked down on the stovetop first with lemon zest, lemon juice, and a hint of cinnamon, so the blueberries turn glossy and thick before they ever hit the oven. Chilling the butter-studded dough and rolling it cold is the real secret to those gorgeous, layered layers that hold up beautifully under all that fruit. A two-stage bake — starting hot, then dropping the temperature — gives you a deep golden crust without a soggy bottom. Let it cool the full two hours before slicing and you'll be rewarded with clean, jewel-toned slices that look as good as they taste.
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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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