Fresh Blueberry Pie

by Sheryl

A wonderful dessert! I just made this Fresh Blueberry Pie last weekend and everyone loves it! They even ask me for the recipe. I might have fooled them because they taught it’s difficult to make but no! It’s very easy to prepare. Impress everyone with this perfectly baked pie that looks and tastes amazing! A real crowd-pleaser.

Ingredients

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

How to make Fresh Blueberry Pie

Step 1: Prepare the oven by preheating to 375 degrees F. Line a 9-inch pie pan with half of the pastry, then set aside.

Step 2: Place sugar and flour in a large bowl and combine.

Step 3: Add the fresh (or canned if fresh blueberries are not available) and lemon juice into the combined sugar and flour mixture. Gently toss until blueberries are thoroughly coated.

Step 4: Transfer the blueberry mixture into the prepared pastry-lined pie dish. Pour the sugar and flour mixture over the berries. Make sure to distribute the sugar and flour mixture evenly as it may settle in the bottom of the bowl.

Step 5: Cut the butter into squares and scatter on top of the uncooked pie.

Step 6: Now, create a lattice by cutting the second pie crust into strips. Follow the direction on the pastry package on how to top the pie with lattice.

Step 7: Trim and crimp the edges.

Step 8: Brush the top of the pastry with milk using a pastry brush and sprinkle with sugar.

Step 9: Cover the edges of the crust with strips of foil (use a pie crust shield if available) to prevent from over-browning.

Step 10: Place in the preheated oven and bake for 25 minutes.

Step 11: Remove the foil from the edges and bake for another 25-30 minutes or until the top is golden brown.

Step 12: Best served warm. Top with vanilla ice cream or whipped cream if desired.

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