Sesame Free Classic Blueberry Pie
Few desserts hit quite like a homemade blueberry pie with a buttery, flaky double crust, and this one delivers exactly that kind of deep-dish, jammy perfection. The filling is built from plump blueberries cooked down with lemon zest, lemon juice, a touch of cinnamon, and cornstarch, so it slices cleanly and holds together beautifully without being gluey. The all-butter crust comes together with just flour, sugar, salt, and ice water — no shortening, no mystery fats, nothing that could introduce hidden sesame or sesame-derived oils that sometimes sneak into store-bought pastry doughs and pie shells. Cooking the filling on the stovetop before it ever hits the oven is a smart move that guarantees the fruit is properly thickened and the bottom crust stays crisp rather than soggy. A two-stage bake — starting hot at 400°F, then dropping to 375°F — gives the crust that deep golden color and ensures the filling bubbles all the way through the vents. Letting it cool a full two hours on the rack is genuinely worth the wait; it's the difference between a clean, glossy slice and a runny mess. Serve it as-is or with a scoop of vanilla ice cream for a classic finish that needs absolutely nothing else.
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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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