There’s nothing like the taste of a homemade blueberry pie made with fresh, seasonal berries—it’s one of summer’s sweetest indulgences. This classic dessert is beautifully simple to prepare and even easier to enjoy. The juicy blueberries bring vibrant flavor, while a hint of lemon enhances their natural tartness. Add a flaky lattice crust on top, and you’ve got a pie that looks as incredible as it tastes.
This recipe is ideal for when you want something impressive without spending hours in the kitchen. Using pre-made pie crusts is a time-saving trick that lets the filling shine. Serve it warm with a scoop of ice cream or a dollop of whipped cream, and it becomes a show-stopping finale to any summer gathering.
Ingredients for Homemade Summer Blueberry Pie
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1 package refrigerated pie crusts for a 9-inch (23 cm) double crust pie (such as Pillsbury)
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1 cup white granulated sugar (200 g)
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1/3 cup all-purpose flour (40 g)
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1 tablespoon freshly squeezed lemon juice (15 ml)
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4 cups fresh blueberries (2 pints or approx. 600 g), rinsed, dried, and stems removed
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2 tablespoons butter or margarine (30 g)
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Milk (for brushing)
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Additional sugar (for sprinkling)
How to Make Homemade Summer Blueberry Pie
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Preheat oven to 375°F (190°C). Line a 9-inch (23 cm) pie pan with one of the pie crusts and set it aside.
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In a large mixing bowl, whisk together the sugar and flour.
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Add the blueberries and lemon juice. Toss gently to evenly coat the berries.
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Pour the blueberry mixture into the prepared pie crust, making sure to evenly distribute any sugar and flour left in the bowl.
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Dot the filling with small pieces of butter.
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Cut the second pie crust into even strips to form a lattice top. Follow package instructions for weaving the strips over the pie.
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Trim and crimp the edges of the pie crust as desired.
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Using a pastry brush, lightly brush the top crust with milk and sprinkle with additional sugar for a golden, sparkly finish.
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To prevent the crust edges from over-browning, cover them with foil strips or use a pie crust shield.
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Bake the pie for 25 minutes.
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Remove the foil or crust shield, and bake for an additional 25–30 minutes, or until the top is golden brown and bubbly.
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Serve warm or at room temperature. This pie pairs wonderfully with vanilla ice cream or a swirl of freshly whipped cream.
This homemade blueberry pie is the epitome of summer baking—fresh, fruity, and fantastically easy to make. With its golden lattice crust and juicy berry filling, it’s sure to become a seasonal staple. Perfect for cookouts, potlucks, or a cozy weekend treat, this recipe is all about celebrating fresh fruit with minimal effort and maximum reward.
Pro tip: Don’t be surprised when people ask if it’s from scratch—just smile and accept the compliments. You can keep the shortcut a secret. 🍓🥧
