Pescatarian Classic Blueberry Pie

Total time3 hr 35 min

Prep time40 min

Cook time55 min

4.7

(4)

Few desserts hit the way a homemade blueberry pie does — that deep purple filling bubbling up through a golden, flaky crust is practically a love language. The filling comes together on the stovetop with fresh or frozen blueberries, a touch of lemon zest and juice, warm cinnamon, and cornstarch to get that perfectly sliceable, jammy consistency. The all-butter double crust is the real star here, built with chilled cubes of unsalted butter worked into flour until you get those coveted pea-sized pieces that bake into shatteringly flaky layers. A two-stage bake — starting hot, then dropping the temperature — ensures the crust turns deep golden brown while the filling sets up beautifully rather than staying soupy. Letting the pie rest a full two hours before slicing is the hardest part, but it's what stands between you and a clean, gorgeous slice. This is the kind of recipe that works entirely from pantry and produce staples, with no meat or seafood anywhere in sight, making it a natural fit for plant-forward and seafood-inclusive eaters alike. Serve it as-is or with a scoop of vanilla ice cream melting into the warm filling — either way, it disappears fast.

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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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