This is an easy and delicious homemade blueberry pie with frozen blueberries. The filling is thick and flavorful, encased in a buttery and flaky pie crust. The pie filling is thick and juicy, holds its shape when cooled, and is perfectly balanced in sweetness and tartness.
Reader Debbie says:I have made blueberry pie twice using this recipe, and it came out beautifully each time! I used ⅔ frozen berries, and ⅓ were fresh. It was a perfect consistency- not too jammy but not runny either. Had to send part of it home with my guests or I might have eaten all of what was left by myself!! Definitely five stars!
Frozen sweet blueberries are brilliant in a pie. Most of the time, frozen fruit is picked when it is at its peak condition, which means the quality of the fruit is very good. Frozen berries are often sweeter than their fresh counterparts, so they need less sugar in the pie filling.
I cook and thicken the filling before adding it to the pie crust when using frozen blueberries. This gives much more control over the amount of liquid in the filling. For a rustic blueberry pie, try this blueberry galette with puff pastry, or this blueberry custard pie!
You can find the ingredient amounts for this blueberry pie with frozen blueberries recipe in the printable recipe card at the end of this post. Here is a rundown of what's needed.
- A 9-inch pie crust. This pie uses a double pie crust. I use a homemade all-butter pie crust. It makes the perfect pie crust, enough for a 9-inch double-crust pie or a double crust for a 10-inch tart pan. You can use a store-bought pie shell if you're short on time.
- Frozen blueberries, or use fresh blueberries. I love that this pie can be made year-round!
- Lemon juice and lemon zest. This enhances the flavor of the fruit filling.
- Sugar. Sweetens the blueberries.
- Cornstarch. This thickens the berry filling. You could also use tapioca starch
- Salt. Enhances the flavor.
Step 1. Combine flour, salt, and sugar in a large bowl. Add in cold, cubed butter.
Step 2. Using a pastry cutter or a food processor, cut the cold butter pieces into the flour mixture until the mixture resembles coarse crumbs with some pea-size pieces remaining.
Step 3. Mix vinegar into iced water. Sprinkle in the ice water a little and mix until a shaggy dough forms. The dough should come together when you press a handful, but it shouldn't be wet or sticky.
Step 4. Roll the dough into a 10-inch/25-cm rectangle on a floured work surface.
Fold the bottom ⅓ of the dough up to the middle, then fold the top ⅓ of the dough over the top to make a pamphlet shape.
Step 5. Turn the dough a quarter turn, then repeat the roll and fold once more.
Divide the dough into two equal pieces and shape each into a flat disc. Wrap each disc in plastic wrap and refrigerate for at least 2 hours or overnight.
Step 6. Combine the frozen blueberries, cornstarch, lemon zest, lemon juice, sugar, and salt in a large saucepan. On low heat, stir until the frozen blueberries release some of their blueberry juices. If you use fresh blueberries, add two tablespoons of water to stop the berries from burning.
Turn the heat to medium and keep stirring regularly until the mixture heats up thoroughly. Don't forget to stir, or the cornstarch mixture will begin to cook prematurely at the bottom of the pan.
Step 7. Pour the hot blueberry mixture into a large bowl and let it cool completely to room temperature. The blueberry filling can also be made a couple of days in advance. Store it in the fridge in an airtight container.
Assembling the pie
Step 8. On a lightly floured work surface, roll half the dough with a rolling pin into a 12-inch circle and drape it over the pie dish or pan, leaving an overhang. Scoop in the cooled blueberry filling and spread it out.
Step 9. Now, it's time to cover the top of the pie with the remaining pie dough. You can roll another 12-inch circle, drape it on top, cut off the excess, and flute the edges. Make 2-3 slits in the middle to allow steam to escape, then brush evenly with egg wash.
Alternatively, take your time and make a lattice crust.
How to make a lattice pie top
Roll out the remaining half of the pie dough into another 12-inch circle to make a lattice pie crust. Cut dough into 12-16 strips of dough, depending on how wide strips you prefer.
You can use a ruler to keep things even or eyeball it for a rustic lattice. Use a pizza cutter or pastry wheel for easy cutting. If you have one with a wavy wheel, it can give an extra pretty lattice shape.
Lay 7-8 strips vertically on top of the blueberry-filled pie. The longest strips will go in the middle of the pie, and the shorter strips can go on the ends.
Fold back every second strip halfway. Lay one of the unused strips horizontally in the middle of the pie. Lay it over top of the strips that haven't been folded back. Unfold the folded strips so they cover the horizontal strip.
Repeat this now but with the other vertical strips. Fold them back and add a horizontal strip to create a woven pattern. Continue with the remaining strips until the whole pie is covered.
Cut off the excess overhang. If you're using a pie dish, leave enough overhang to pinch together the pie's top and bottom crust. Crimp the edges with your fingers, or if you're using a ribbed tart pan, you can use those edges to give the fluted look. Using a pastry brush, brush the top of the pie with egg wash.
Take your time with this, and brush the edges and the top of the dough as evenly as possible for even coverage. The egg wash gives the pie a lovely golden shine.
Before baking, place the unbaked pie in the fridge for at least 30 minutes and heat the oven to 425°F (220°C.)
Once the oven is at temperature, place the chilled pie on the middle rack and add a tray underneath to catch any spills. Bake it at this higher temperature for 15 minutes, then turn the heat down to 375°F (190°C) and continue baking for 45-55 minutes until the pie crust is thoroughly browned and the filling bubbles through the gaps in the top crust.
As the pie bakes, the initial high oven temperature will cause the butter's water to evaporate quickly instead of just melting. This makes a much flakier crust.
If the crust shows signs of excessive browning, you can cover the top of the pie with aluminum foil. However, don't fear a deep golden brown crust, which brings flavor and flakiness. You want the crust to be thoroughly cooked and crisp.
Once baked, remove the hot pie from the one and let it cool down on a wire rack. The pie should chill for at least 4 hours before being sliced.
You can also serve a lightly warm pie, but the filling won't be as firm as when cooled. If it's warm, serve it with a cold scoop of vanilla ice cream.
Tips and Tricks
- Make the pie crust in advance. An extra flaky pie crust needs to chill and rest in the fridge. You can easily make pie crust in advance and refrigerate or freeze it until needed. Pie crust can be wrapped and refrigerated for up to 2 days or frozen for up to 3 months.
- Give the pie an initial hot blast in the oven. A flaky crust relies on the butter pieces in the butter pie crust dough to stay cold until they hit the hot oven. In the oven, the heat causes the water to evaporate quickly in the butter, creating little air pockets in the crust. This initial really high heat evaporates the water more quickly and efficiently.
- Ensure the blueberry filling is chilled before adding to the pie crust. If you add it in while it's still warm, the butter in the pastry will warm up and won't be flaky.
- Don't underbake the crust. An underbaked pie crust is gummy and tasteless. Let the pie bake a long time until the filling is bubbling and the pastry is a deep golden brown. If you find the edges browning too fast, tent them with foil.
- Don't cut the pie too early. Let the pie cool for at least 4 hours at room temperature for the filling to hold its shape.
Additions and substitutions
- The cornstarch thickener in the pie can be replaced at a 1:1 ratio with tapioca starch, arrowroot, or potato starch.
- For additional flavor, ½ teaspoon of ground cinnamon can be added to the filling.
- The lemon juice and zest can be swapped with lime.
- This can be made into a blueberry streusel pie too. You can swap the top layer of dough with your favorite streusel topping.
Yup, you can mix blueberries with other fruits, either fresh or frozen, to create a mixed berry pie. Just be mindful of the juice content of each fruit, as it may affect the pie's final consistency.
Yes, you can freeze an unbaked pie. Assemble the pie, then freeze it until it's solid. Wrap it tightly in plastic wrap and foil; it can be stored in the freezer for up to three months. When ready to bake, you can place it directly in the oven from the freezer, adding about 20-30 extra minutes to the baking time.
The pie should have a deep golden-brown crust, and the filling should be bubbly.
Placing a baking sheet under the pie dish can help catch any filling that bubbles over. Also, using a pie crust shield or aluminum foil around the edges of the pie can prevent the crust from burning. Adding the shield or foil partway through baking is best. That way the crust edges get some initial color.
If you enjoyed this recipe, you might like these too!
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- 312g (2 ½ cups) all-purpose flour or pastry flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 190g (¾ cup + 2 ½ Tablespoons) butter, unsalted
- 1 Tablespoon lemon juice or vinegar (apple cider vinegar or white vinegar)
- 8-10 Tablespoons ice cold water
- 1kg (2.2 pounds) frozen blueberries
- 100g (½ cup) granulated sugar (can be decreased if blueberries are very sweet, or increased if tart)
- 3 ½ Tablespoons cornstarch
- 2 Tablespoons lemon juice
- ½ tablespoon lemon zest
- ½ teaspoon salt
- 1 egg + 1 tablespoon water
- Chop the butter into small cubes. Add the cubes to a bowl and place them in the fridge or freezer for 10 minutes to ensure it's cold.
- To a large mixing bowl or a food processor add the flour, sugar, and salt and mix them together. Add the cold butter cubes to the flour.
- Use a pastry cutter, your fingertips, or a food processor to cut the butter into small pieces into the flour. The end result should be like coarse bread crumbs with a few pea-sized butter pieces in the mix. If the butter is melting at any point, place the bowl in the refrigerator.
- Pour the lemon juice or vinegar over the dough and some of the ice-cold water. Drizzle it in slowly, about a tablespoon worth at a time.
- Use a spatula, your hands, or pulse the food processor to combine the dough and add in as much chilled water as needed. Add any extra water in slowly, a tablespoon at a time. It should hold together easily when pressed but not be sticky. If the dough is crumbly, add a bit more water.
- If the butter has softened or the dough is warm, place it in the fridge for 30 minutes before continuing with the next step.
- On a lightly floured work surface, using a rolling pin, roll the dough into a rough 10inch/25cm rectangle. There's no need to measure it perfectly, just lengthen it to around 10 inches. Fold the bottom ⅓ of the dough up to the middle, then fold the top ⅓ of the dough over top to make a pamphlet shape.
- Turn the dough a quarter turn and repeat this process twice more. Once finished rolling, cut the dough into two and use your cupped hands to gently shape each piece into a flat disc.
- Wrap the dough discs up tightly using compostable plastic wrap, or beeswax wrap. Chill it in the fridge for at least 2 hours
- In a large saucepan combine the frozen blueberries, cornstarch, lemon zest, lemon juice, sugar, and salt. On low heat, stir until the frozen blueberries begin to release some of their liquid.
- Turn the heat up to medium heat and keep stirring regularly until the mixture heats up thoroughly. Don't forget to stir or the cornstarch mixture will begin to cook prematurely at the bottom of the pan.
- Once the mixture begins to bubble, let it boil while continuously stirring. Do this for a full minute until it's thick and glossy. It will lose its cloudy appearance and become clear and thick.
- Pour the hot blueberry mixture into a large bowl and let it cool right down to room temperature. The blueberry filling can also be made a couple of days in advance and stored in the fridge in an airtight container.
- Once the dough has chilled and the blueberries have cooled, roll half the pie dough on a floured work surface into a 12-inch circle. Drape it over a pie dish or pan, leaving an overhang. Scoop in the cooled blueberry filling and spread it out.
- Now cover the top of the pie with the remaining pie dough. You can simply roll another 12-inch circle and drape it on top and flute the edges. Make 2-3 slits in the middle to allow steam to escape. Alternatively, take your time and make a lattice crust. See the above post for lattice details.
- Mix together the egg and water. Brush the dough on top of the pie with egg wash using a pastry brush.
- Before baking, place the unbaked pie in the fridge for at least 30 minutes and heat the oven to 425°F (220°C.)
- Once the oven is at temperature, place the pie on the middle rack in the oven, and add a tray underneath to catch any spills.
- Bake it at this higher temperature for 15 minutes, then turn the heat down to 375°F (190°C) and continue baking for a further 45 minutes until the pie crust is thoroughly browned and the filling bubbles through the gaps in the top crust.
- If the crust is showing signs of excessive browning, you can cover the top of the pie with a piece of aluminum foil. However, don't be afraid of a deep golden brown crust as this brings flavor and flakiness.
- Once baked, remove the hot pie from the one and let it cool down on a wire rack. For a firmer filling let the pie cool completely, and refrigerate it for a few hours once cold.
- You can also serve a lightly warm pie but the filling won't be as firm as when it is chilled. Serve with a scoop of vanilla ice cream.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 179Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 29mgSodium: 380mgCarbohydrates: 33gFiber: 1gSugar: 3gProtein: 5g