Paraben Free Classic Blueberry Pie
Blueberries bubbling beneath a shatteringly flaky, butter-rich crust — this is the kind of pie that makes people hover near the kitchen window waiting for it to cool. Every ingredient here is straightforward and recognizable: fresh or frozen blueberries, real butter, flour, sugar, lemon, and a handful of pantry staples with nothing hidden in the mix. That matters more than it might seem, because packaged and processed baked goods often contain preservatives and additives that people avoiding parabens and synthetic compounds work hard to steer clear of. Making this from scratch puts you in complete control of what goes into every layer. The filling gets a quick cook on the stovetop with cornstarch and lemon zest, which thickens it beautifully and gives the blueberries a bright, jammy depth without any artificial stabilizers. The double crust comes together with cold butter and ice water — classic technique, clean ingredients, genuinely satisfying results. Let it cool the full two hours before slicing and you'll be rewarded with clean, glossy slices that hold their shape and taste exactly like summer should.
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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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