Fresh Blueberry Pie

19
Tara Guthrie

By
@TaraCooks

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. Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 5 votes

Comments:
Serves:
8
Prep:
30 Min
Cook:
55 Min
Method:
Bake

Ingredients

  • 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

Step-by-Step

  1. Preheat oven to 375 degrees F. Line 9-inch pie pan with half of pastry (1 crust). Set aside.
  2. In a large bowl, combine sugar and flour.
  3. Add blueberries and lemon juice. Gently toss to coat thoroughly.
  4. 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.
  5. Dot with butter.
  6. Cut second pie crust into strips to create a lattice. Top pie with lattice following directions on pastry package.
  7. Trim and flute edge's as desired.
  8. With a pastry brush, brush the top of the pastry with milk and sprinkle with sugar.
  9. To prevent over-browning, cover the edge of crust with strips of foil or use a pie crust shield.
  10. Bake 25 minutes.
  11. Remove foil from edges (or pie crust shield). Bake an additional 25-30 minutes or until top is golden brown.
  12. Serve warm or cool. Great served warm with vanilla ice cream or whipped cream.

Printable Recipe Card

About Fresh Blueberry Pie

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



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