Xanthan Gum Free Classic Blueberry Pie
Bursting with jammy, lemon-kissed blueberries tucked inside a shatteringly flaky all-butter crust, this is the kind of pie that makes people hover near the kitchen window waiting for it to cool. What makes it especially great for anyone avoiding xanthan gum is how naturally the recipe comes together — cornstarch does all the thickening work in the filling, and the buttery double crust relies on nothing more than flour, fat, and ice water. No gums, no stabilizers, no additives hiding in the ingredient list. The technique of pre-cooking the blueberry filling on the stovetop is a smart move that guarantees a perfectly set slice rather than a soupy mess, so every wedge holds its shape cleanly. A hit of lemon zest and a whisper of cinnamon keep the flavor bright and layered without overpowering those gorgeous berries. Brushing the top with egg wash and a scatter of coarse sugar gives the finished crust a deep golden color and a satisfying crunch that looks like it came straight from a bakery case. Let it cool the full two hours — it's genuinely worth 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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