An easy and delicious homemade blueberry pie with frozen blueberries. The filling is thick and flavorful, encased in a buttery and flaky pie crust.

To make the pastry check out the full recipe for detailed instructions.

The Pastry

Wrap the dough up tightly. Chill it in the fridge for at least 2 hours.

Blind bake at 400°F/205°C for just 10 minutes until the edges of the pie crust are lightly browned.

In a large bowl add the spices, flour, salt, and brown sugar and whisk them together to break up any brown sugar clumps.

The Filling

Add in the eggs, vanilla, pumpkin puree.

Add heavy cream and whisk it until smooth.

Pour the filling into the par-baked pie crust.

Bake the pie at 350°F/180°C in the lower third of the oven for around 50-55 minutes.

Whip and dollop or pipe the cream around the edge of the pie. Lightly dust it with ground cinnamon.