Tree Nut Free Classic Blueberry Pie

Total time3 hr 35 min

Prep time40 min

Cook time55 min

4.7

(4)

There is something deeply satisfying about a homemade blueberry pie with a crust you built from scratch — buttery, flaky layers surrounding a jammy, fragrant filling that bubbles up through the vents like a promise. The filling comes together on the stovetop first, letting the blueberries, lemon zest, and a touch of cinnamon meld into a thick, glossy mixture that slices cleanly once the pie has cooled. That pre-cooking step is what separates a soggy, runny pie from one that holds its shape beautifully on the plate. The all-butter double crust is made entirely from pantry staples — flour, sugar, salt, butter, and ice water — so there is no need to scan labels or worry about shared processing facilities the way you might with store-bought doughs or pre-made pastry shells. An egg wash and a sprinkle of coarse sugar give the top crust that gorgeous deep-golden finish and a subtle crunch that makes every slice look like it came from a proper bakery. The two-hour cooling window is non-negotiable and absolutely worth it — it lets the cornstarch-thickened filling set up so your first cut reveals clean, jewel-toned layers rather than a purple puddle. This is the kind of pie that earns a permanent spot in your rotation.

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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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