Turmeric Free Classic Blueberry Pie
Blueberry pie is one of those desserts that feels like pure summer in every single bite — jammy, sweet-tart filling tucked inside a shatteringly flaky, buttery crust. The good news for anyone avoiding turmeric is that this recipe is completely free of it, relying instead on a simple, clean lineup of pantry staples and fresh fruit with zero hidden spice blends to worry about. The filling gets its gorgeous depth from lemon zest, a splash of lemon juice, and just a whisper of cinnamon, which brightens the blueberries without masking their natural flavor. Cooking the filling down on the stovetop before it goes into the shell is the secret move here — it thickens beautifully with cornstarch so you get clean, glossy slices instead of a soupy mess. The all-butter double crust is made the old-fashioned way, with chilled cubes worked into flour until crumbly, then rested in the fridge so it bakes up with those irresistible flaky layers. A quick egg wash and a scatter of coarse sugar give the top crust that bakery-worthy golden sheen. Let it cool the full two hours before you cut in — it's worth every agonizing minute.
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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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