This easy recipe for blueberry pie with frozen blueberries has a sweet, fruity filling and a homemade flaky all-butter crust. No runny pie filling here!
At any given point I usually have a gigantic bag of frozen blueberries on hand for whipping up my fiancé’s morning smoothies. One day not long ago he told me that he was getting really sick of smoothies (it had been a solid two year run of smoothies every morning!) and he wanted a hiatus.
Taking one look at the giant bag of blueberries in the freezer I had an idea: pie!
I played around with two versions of this pie, one where I baked the pie with frozen blueberries, and the other where I thawed the frozen blueberries before baking. The pie made with frozen berries was the clear winner. And much easier to make.
Long story short, you don’t have to thaw frozen blueberries when you want to make them into pie. Don’t worry, your pie won’t be runny!
Side Note: You can also make this with fresh blueberries and just cook it less time!
I love that not only do you not have to pre-cook the blueberries to make the pie filling, but you don’t even have to thaw them. It really doesn’t get much easier. (Well, I guess it would be easier if you bought canned pie filling and pre-made pie crusts, but then your pie wouldn’t be nearly as good! Our easy blueberry pie will taste homemade, guaranteed.)
Welcome to the simple side of pie, friends.
Easy Blueberry Pie with Frozen Blueberries Recipe
Ingredients
In this section I explain the ingredients and give substitution ideas. For the full recipe (including ingredient amounts), see the recipe card below.
Double Crust All-Butter Pie Dough:
- All-purpose flour – this is the base of our pie crust
- Salt – salt ensures that our delicious short crust isn’t bland; don’t skip the salt, and don’t skimp on the salt
- Unsalted butter – for the best flavor, use grass-fed butter if you can, but don’t worry if you can’t; if you only have salted butter, you can use it and omit the added salt
- Ice water – make sure your water is ice cold so it keeps the butter chilled for the flakiest crust
Frozen Blueberry Filling:
- Frozen blueberries – leave them frozen
- Granulated white sugar – this is the sweetener in our pie; it also helps to thicken our fruity pie filling and a create a delicious blueberry syrup
- Fresh lemon juice – to wake up the flavor
- Salt – for balance, and to enhance the flavors of everything else
- Cornstarch – this is the main thickener in our blueberry pie
Other:
- Egg – lightly beaten with water to make the eggwash; this helps our flaky butter crust turn a beautiful golden brown
Step-by-Step Instructions
Step 1: Make the Pie Dough:
Whisk together the flour and salt in a large bowl. Cut in the butter with a fork, a pastry cutter, 2 butter knives, or your fingertips. It should look crumbly, with some pieces of butter the size of small peas.
Drizzle the water in a little at a time, mixing as you go (you can use a fork to mix, but it works best mixing with your fingertips). Add just enough water so it comes together to form a ball of dough (you may need more or less water).
Divide the dough into 2 equal parts. Roll each into a ball, flatten each ball slightly into a disk, wrap them in plastic wrap, and refrigerate until chilled, about 30 minutes.
Photo Instructions
For step-by-step photo instructions on how to make and roll out pie dough, see my recipe for Pie Crust Cookies!
Step 2: Assemble the Pie:
Preheat the oven to 350F.
Place 1 disk of dough onto a floured work surface. Working from the center out, roll the dough out to a circle about 11 to 12 inches in diameter.
Fold the dough over onto itself, pick it up, and transfer it to a pie plate. Unfold the dough and push it into the bottom and up the sides of the pie plate.
Use a fork to poke several holes in the bottom of the pie crust.
Add all filling ingredients to a large bowl and toss well to coat. Pour the filling into the pie crust and spread it out evenly.
Roll out the second disk of dough to a circle about 10 inches in diameter the same way you rolled out the first disk of dough.
Place the circle of dough onto the blueberry filling. Tuck the outside of the dough under, and use your fingers or a fork to flute the edges. Cut 6 to 8 slits in the top of the crust.
Lightly brush the top with eggwash.
Step 3: Bake the Pie:
Bake the pie (with frozen berries) until the crust is golden and the pie is bubbling in the center. It takes about 90 to 120 minutes at 350F to bake a pie with frozen blueberries. Check the pie around the 45-minute mark and then every 10 minutes after. If the crust starts to turn golden before the pie bubbles in the middle, cover the pie with a piece of aluminum foil.
Step 4: Cool and Serve:
Let the pie cool to room temperature before slicing and serving (otherwise it will likely be runny).
Blueberry Pie Recipe Variations
I like my blueberry very classic without other flavors added in. But if you want to experiment a little, feel free to add any of the following to the pie filling:
- 2 teaspoons pure vanilla extract
- ½ tablespoon fresh lemon zest
- 1 teaspoon ground cinnamon
Serving Tip
Feel free to serve your blueberry pie with a generous scoop of vanilla ice cream for the ultimate experience.
Storage
Once your pie is cooled to room temperature, wrap it well and store it on the counter for up to 2 days or in the fridge for up to 4 days.
Blueberry Pie FAQs
Should I Thaw Frozen Blueberries Before Baking a Pie?
No. With this recipe, leave the blueberries frozen.
Can I Use Fresh Blueberries to Make This Pie?
Yes! You can make this easy blueberry pie recipe with fresh blueberries instead of frozen. The only difference is that it will need to bake less time.
How Do You Thicken Frozen Fruit For a Pie?
In this recipe, we thicken our blueberry pie filling with cornstarch and sugar. Both of these items help create a thick, syrupy blueberry pie filling that’s not runny. And the best part is, there’s no need to cook the berries first!
More Fruit Pies and Tarts to Make
- Mincemeat Tarts – this is a Christmas classic in Britain; it’s full of fruit and spice flavor
- Peach Hand Pies – a great way to use summer peaches
- Apple Hand Pies – for the apple lovers
- Cherry Pie – deep cherry flavor and a gorgeous lattice crust top
Let's Connect
Did you make this recipe? Please rate it and leave a comment below. You can also tag @anediblemosaic on social media.
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Easy Blueberry Pie with Frozen Blueberries
Ingredients
Double Crust All-Butter Pie Dough:
- 2 ½ cups all-purpose flour
- ¾ teaspoon salt
- 1 cup unsalted butter chilled and diced
- ¾ cup ice water plus more as needed
Frozen Blueberry Filling:
- 6 cups frozen wild blueberries don't thaw them
- 7 tablespoons cornstarch
- 1 cup granulated white sugar
- 2 tablespoons fresh lemon juice
- ½ teaspoon salt
Other:
- 1 large egg lightly beaten with 1 tablespoon water (for eggwash)
Instructions
Make the Pie Dough:
- Whisk together the flour and salt in a large bowl. Cut in the butter with a fork, a pastry cutter, 2 butter knives, or your fingertips. It should look crumbly, with some pieces of butter the size of small peas.
- Drizzle the water in a little at a time, mixing as you go (you can use a fork to mix, but it works best mixing with your fingertips). Add just enough water so it comes together to form a ball of dough (you may need more or less water).
- Divide the dough into 2 equal parts. Roll each into a ball, flatten each ball slightly into a disk, wrap them in plastic wrap, and refrigerate until chilled, about 30 minutes.
Assemble the Pie:
- Preheat the oven to 350F.
- Place 1 disk of dough onto a floured work surface. Working from the center out, roll the dough out to a circle about 11 to 12 inches in diameter.
- Fold the dough over onto itself, pick it up, and transfer it to a pie plate. Unfold the dough and push it into the bottom and up the sides of the pie plate.
- Use a fork to poke several holes in the bottom of the pie crust.
- Add all filling ingredients to a large bowl and toss well to coat. Pour the filling into the pie crust and spread it out evenly.
- Roll out the second disk of dough to a circle about 10 inches in diameter the same way you rolled out the first disk of dough.
- Place the circle of dough onto the blueberry filling. Tuck the outside of the dough under, and use your fingers or a fork to flute the edges. Cut 6 to 8 slits in the top of the crust.
- Lightly brush the top with eggwash.
Bake the Pie:
- Bake the pie (with frozen berries) until the crust is golden and the pie is bubbling in the center. It takes about 90 to 120 minutes at 350F to bake a pie with frozen blueberries. Check the pie around the 45-minute mark and then every 10 minutes after. If the crust starts to turn golden before the pie bubbles in the middle, cover the pie with a piece of aluminum foil.
Cool and Serve:
- Let the pie cool to room temperature before slicing and serving (otherwise it will likely be runny).
Faith's Tips
- To Make This with Fresh Blueberries: Keep all ingredients and methods the same. The only difference is that the pie will likely need to cook for less time, typically 60 to 75 minutes.
- Storage: Once your pie is cooled to room temperature, wrap it well and store it on the counter for up to 2 days or in the fridge for up to 4 days.
- Flavor Variations: I like my blueberry very classic without other flavors added in. But if you want to experiment a little, feel free to add 2 teaspoons pure vanilla extract, ½ tablespoon fresh lemon zest, or 1 teaspoon ground cinnamon to the pie filling.
- Serving Suggestion: Feel free to serve your blueberry pie with a generous scoop of vanilla ice cream for the ultimate experience!
Nutrition
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