Yeast Free Classic Blueberry Pie
Blueberry pie is one of those desserts that feels like pure summer in every bite — jammy, fragrant filling tucked inside a buttery, flaky crust that shatters just right when you cut through it. The good news for anyone avoiding yeast is that a classic double-crust pie like this is naturally free of it, relying entirely on cold butter and ice water to build that gorgeous, layered pastry. No packets of yeast, no rising time, no workarounds needed — just honest, straightforward baking from start to finish. The filling gets a quick cook on the stovetop with fresh lemon zest, a touch of cinnamon, and cornstarch to thicken everything into a glossy, deeply flavored compote that holds its shape beautifully once the pie cools. Chilling the dough and letting the filling come to room temperature before assembly are the two steps that really make the difference between a soggy bottom and a clean, picture-perfect slice. A brush of egg wash and a scatter of coarse sugar give the top crust that bakery-style shine and a satisfying crunch. Slice into it after a proper two-hour rest and you'll have a pie that looks and tastes like it took all day — even though the process is completely approachable.
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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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