Fresh Blueberry Pie

Tara Guthrie Lucas


Fresh Blueberry Pie is one of my seasonal favorites. Be sure to use fresh blueberries, not frozen. I also use the Pillsbury Refrigerated Pie Crusts to save time.

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30 Min


55 Min



Blue Ribbon Recipe

Notes from the Test Kitchen:
Fresh blueberries are delish in most anything, and this blueberry pie recipe is right up there! It's baked perfectly with just the right balance of sweetness from the sugar and tartness from the blueberries and lemon. Using a prepared crust, makes this super easy to whip up. Top with some freshly whipped cream and you have one delightful dessert.


1 pkg
refrigerated pie crusts for a double crust 9-inch pie (Pillsbury)
1 c
white granulated sugar
1/3 c
all-purpose flour
1 Tbsp
fresh squeezed lemon juice
4 c
fresh blueberries (2 pints), rinsed, dried, and stems removed
2 Tbsp
butter or margarine
additional sugar

Directions Step-By-Step

Preheat oven to 375 degrees F. Line 9-inch pie pan with half of pastry (1 crust). Set aside.
In a large bowl, combine sugar and flour. Add blueberries and lemon juice. Gently toss to coat thoroughly.
Spoon blueberry mixture into pastry-lined pie pan. Distribute sugar and flour mixture evenly over berries as this has a tendency to settle in the bottom of the bowl. Dot with butter.
Cut second pie crust into strips to create lattice. Top pie with lattice following directions on pastry package. Trim and flute edges as desired. With a pastry brush, brush top of pastry with milk and sprinkle with sugar. To prevent over-browning, cover edge of crust with strips of foil or use a pie crust shield.
Bake 25 minutes. Remove foil from edges (or pie crust shield). Bake an additional 25-30 minutes or until top is golden brown. Serve warm or cool. Great served warm with vanilla ice cream or whipped cream.

About this Recipe

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American
Collection: Fourth of July!