Real Recipes From Real Home Cooks ®

fresh blueberry pie

(5 ratings)
Blue Ribbon Recipe by
Tara Guthrie
Sanford, NC

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.

Blue Ribbon Recipe

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. The milk wash and sprinkle of sugar on the crust give the pie a special touch and tricks people into thinking it took you all afternoon to make this pie. Top with some freshly whipped cream and you have one delightful dessert. This blueberry pie is a summertime dream.

— The Test Kitchen @kitchencrew
(5 ratings)
yield 8 serving(s)
prep time 30 Min
cook time 55 Min
method Bake

Ingredients For fresh blueberry pie

  • 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
  • milk
  • additional sugar

How To Make fresh blueberry pie

  • Pie crust placed in a pan.
    Preheat oven to 375 degrees F. Line 9-inch pie pan with half of pastry (1 crust). Set aside.
  • Sugar and flour in a bowl.
    In a large bowl, combine sugar and flour.
  • Folding in blueberries and lemon juice.
    Add blueberries and lemon juice. Gently toss to coat thoroughly.
  • Blueberries poured into the pie plate.
    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.
  • Dotting the pie with butter.
    Dot with butter.
  • Creating a lattice on the pie.
    Cut second pie crust into strips to create a lattice. Top pie with lattice following directions on pastry package.
  • Cutting the edges of the pie.
    Trim and flute edge's as desired.
  • Sprinkling sugar on the pie.
    With a pastry brush, brush the top of the pastry with milk and sprinkle with sugar.
  • Covering the edges of the pie.
    To prevent over-browning, cover the edge of crust with strips of foil or use a pie crust shield.
  • Pie baking in the oven.
    Bake 25 minutes.
  • Continuing to bake the pie without the crust cover.
    Remove foil from edges (or pie crust shield). Bake an additional 25-30 minutes or until top is golden brown.
  • Baked blueberry pie cooling.
    Serve warm or cool. Great served warm with vanilla ice cream or whipped cream.