Peanut Free Classic Blueberry Pie

Total time3 hr 35 min

Prep time40 min

Cook time55 min

4.7

(4)

Few desserts hit quite like a homemade blueberry pie — that deep purple filling bubbling up through a golden, flaky crust is practically a love language. This version builds everything from scratch, starting with a buttery all-purpose flour crust that gets its incredible texture from chilled butter worked in by hand and just enough ice water to bring it together. The filling is cooked down on the stovetop first, so the cornstarch, lemon zest, and cinnamon have time to work their magic before the pie ever hits the oven — no soupy slices here. Store-bought pies and bakery cases can be a real gamble when it comes to shared equipment and unlabeled allergens, so making this one at home means you know exactly what went into every layer. The two-stage bake — starting hot, then dropping the temperature — gives you that deep golden crust without burning the edges, and the long cool time ensures clean, gorgeous slices. It's the kind of pie that makes people think you've been baking for decades, even if this is your first attempt.

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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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