Seed Oil Free Classic Blueberry Pie
Blueberry pie is one of those desserts that feels like pure summer in every bite — jammy, fragrant filling tucked inside a shatteringly flaky, buttery crust. What makes this version especially satisfying is how clean and straightforward the ingredient list is: real unsalted butter does all the heavy lifting in the pastry, and the filling relies on fresh or frozen blueberries, lemon, and a handful of pantry staples with zero shortcuts. For anyone trying to avoid industrially processed cooking oils, store-bought pies and pre-made crusts are almost always a dead end, since canola, soybean, or vegetable oil blends tend to sneak into both the crust and the filling. Here, every fat in the recipe comes from butter and egg — nothing refined, nothing from a jug. The technique of cooking the blueberry filling down on the stovetop before it ever hits the oven means you get a perfectly set, glossy interior that slices cleanly after a proper rest. That deep golden crust, brushed with egg wash and dusted with coarse sugar, is the kind of thing that makes people hover near the kitchen waiting for the two-hour cool-down to be over.
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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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