Turkey Free Classic Blueberry Pie
Blueberries are the real star here, and this double-crust pie lets them shine in the most satisfying way possible. The filling gets a quick cook on the stovetop with cornstarch, lemon zest, and a whisper of cinnamon, so it slices cleanly instead of collapsing into a puddle — a detail that makes all the difference. The all-butter crust is built for flavor, with chilled cubes worked into the flour just enough to leave those pea-sized pockets that bake up flaky and golden. Brushing the top with an egg-and-milk wash and a scatter of coarse sugar gives you that gorgeous, bakery-worthy finish without any fuss. Every single ingredient here is straightforward pantry and produce staples — no meat-based gelatin, no hidden poultry-derived additives, nothing that requires label-scrutinizing at the store. It's the kind of pie that fills your kitchen with a warm, jammy, buttery smell that's almost impossible to resist before the two-hour cooling window is up. Worth every minute of the wait.
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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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