Red Meat Allergy Friendly Classic Blueberry Pie
Blueberries are one of those ingredients that practically beg to be baked into something spectacular, and this double-crust pie delivers on every level — jammy, lightly spiced filling tucked inside a shatteringly flaky butter crust. The good news for anyone navigating a red meat allergy is that this recipe is naturally free of any concern: every ingredient here is fruit, flour, dairy, or pantry staples, with zero hidden meat-derived additives to stress over. The filling gets cooked down on the stovetop first with cornstarch, lemon zest, and a whisper of cinnamon, so it sets up beautifully and slices cleanly instead of running all over the plate. Chilling the butter and the dough at each stage is the real secret to those flaky, golden layers that make a homemade pie look like it came from a serious bakery. A brush of egg wash and a scatter of coarse sugar give the top crust that gorgeous amber shine and a satisfying crunch. Let it cool the full two hours — it's genuinely worth the wait for a filling that holds its shape and tastes like peak summer in every bite.
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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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