Pecan Free Classic Blueberry Pie
Few desserts hit quite like a homemade blueberry pie with a buttery, flaky double crust — the kind that bubbles deep purple through the vents and fills the kitchen with the smell of warm fruit and cinnamon. The filling comes together on the stovetop first, giving the cornstarch time to work its magic so every slice holds its shape instead of collapsing into a soupy mess. A bright hit of lemon zest and fresh lemon juice keeps the sweetness from going flat, while that pinch of cinnamon adds just enough warmth to make it feel special. The all-butter crust is built the old-fashioned way — chilled cubes worked into flour until you get those pea-sized bits that bake into shatteringly flaky layers. Starting the bake at a higher temperature and then dropping the heat ensures the bottom crust cooks through while the top turns a deep, gorgeous golden brown. For anyone navigating nut allergies or cross-contamination worries, this recipe is completely straightforward — every ingredient is a pantry staple with no hidden surprises. Let it cool the full two hours before slicing and you'll be rewarded with clean, jewel-toned wedges that look every bit 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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