Pistachio Free Classic Blueberry Pie
There is something deeply satisfying about a homemade blueberry pie, with its deep purple filling bubbling up through a golden, flaky crust that you built entirely from scratch. The filling comes together on the stovetop first — fresh or frozen blueberries cooked down with sugar, cornstarch, lemon zest, and a whisper of cinnamon until thick and glossy — so you never end up with a soupy, disappointing slice. The all-butter double crust is the real star here, made with chilled cubes worked into flour until the dough is shaggy and full of those little pockets that bake into irresistible flakes. Every single ingredient in this recipe is straightforward pantry and produce staple, so there is zero concern about hidden nuts or shared-facility cross-contact that can make store-bought pies a gamble. The egg wash gives the top crust a gorgeous burnished finish, and a sprinkle of coarse sugar adds just enough crunch to make each slice feel a little special. Letting the pie cool fully before cutting is the hardest part, but it is the step that keeps the filling beautifully set rather than running across the plate. This is the kind of pie that earns recipe card status and gets requested every single summer.
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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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