Pork Free Classic Blueberry Pie
Few desserts hit quite like a homemade blueberry pie, with its deep purple filling bubbling up through a golden, flaky crust that shatters just right when you cut into it. This one is built entirely from scratch — a buttery double crust made with chilled butter and ice water, wrapped around a jammy filling of fresh or frozen blueberries brightened with lemon zest and a whisper of cinnamon. The filling gets a quick cook on the stovetop with cornstarch to thicken it up before it ever hits the oven, which means you get clean, glossy slices instead of a soupy mess. Every single ingredient here is naturally free of pork and pork-derived products, so there's nothing to second-guess or swap out — just straightforward, honest baking. The egg wash gives the top crust that gorgeous amber shine, and a sprinkle of coarse sugar adds a satisfying crunch to every bite. Letting it cool the full two hours is genuinely the hardest part, but it's what takes the filling from loose and runny to perfectly set. Serve it as-is or with a scoop of vanilla ice cream, and it will absolutely disappear.
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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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