Juicy blueberries simmer down with lemon juice, lemon zest, and a whisper of cinnamon until the filling turns glossy and thick, cradled between two flaky, golden crusts. That crust comes together the classic way — cold butter worked into flour until it's crumbly, then chilled and rolled into a sturdy, tender shell that holds its shape through baking. A brushed egg wash gives the top crust that deep amber color and just enough shine to make it look bakery-worthy, with a few steam vents cut in so the fruit bubbles through as it bakes. Once it rests on the counter for a couple of hours, the filling sets into clean, sliceable wedges packed with warm, fruity flavor in every bite. It's a genuinely satisfying way to enjoy a classic blueberry pie while keeping things in line with an added sugar free lifestyle, no dessert-table compromise required.
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Whisk together the flour, 1 tbsp granulated sugar, and 1 tsp salt in a large mixing bowl. Add the cold dairy free butter cubes and work them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible.
Drizzle in the ice water 1 tbsp 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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