Vegetarian Classic Blueberry Pie
Few desserts hit quite like a homemade blueberry pie — that deep purple filling bubbling up through a golden, flaky crust is practically a love language. This version uses a buttery, all-butter double crust that shatters just right when you cut into it, with no shortening or lard in sight, making it a naturally meat-free showstopper. The filling gets a quick cook on the stovetop with cornstarch, lemon zest, and a touch of cinnamon, which means it slices cleanly instead of collapsing into a soupy mess. Fresh or frozen blueberries both work beautifully here, so you can pull this off in the middle of winter just as easily as peak summer. The egg wash gives the top crust that gorgeous, bakery-worthy shine, and a sprinkle of coarse sugar adds a satisfying crunch with every bite. Patience is the only real trick — letting the pie cool fully before slicing is what keeps the filling set and the slices picture-perfect. Whether you're bringing it to a gathering or just treating yourself on a slow weekend, this is the kind of pie that earns serious compliments.
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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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