Seeds Free Classic Blueberry Pie

Total time3 hr 35 min

Prep time40 min

Cook time55 min

4.7

(4)

Few desserts hit quite like a homemade blueberry pie with a buttery, flaky double crust — the kind that bubbles deep purple through the vents and fills the kitchen with the scent of warm fruit and cinnamon. The filling comes together on the stovetop first, letting the cornstarch do its job so every slice holds its shape instead of collapsing into a soupy mess. Lemon zest and a squeeze of fresh juice brighten the blueberries just enough to keep things lively without stealing the show. The all-butter crust is built the old-fashioned way — cold cubes worked into flour until you get those essential pea-sized pockets that puff into tender, shatteringly crisp layers in the oven. For anyone navigating a seeds-free diet, this recipe is refreshingly straightforward — every single ingredient is naturally free of seeds, with no poppy, sesame, or chia hiding anywhere in the crust or filling. An egg wash and a sprinkle of coarse sugar give the top crust that gorgeous amber sheen you'd expect from a bakery window. Just be patient and let it cool the full two hours — the wait is genuinely worth it.

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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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