Easy Blueberry Pie Recipe with Frozen Blueberries

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! It’s a particularly lovely summer dessert, but works well all year using frozen berries.

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.

Why Use Frozen Blueberries for Pie?

Using frozen blueberries for pie isn’t just a convenient swap! It’s actually a great option for a few reasons, and can deliver consistent, delicious results every time.

Available Year-Round

Fresh blueberries have a short peak season, but frozen blueberries are always in season. This means you can enjoy this pie anytime, whether it’s the middle of summer or the dead of winter.

Picked at Peak Ripeness

Frozen blueberries are typically harvested at the peak of ripeness and flash-frozen within hours. This locks in their natural sweetness and tartness for the most intense flavor.

Cost-Effective and Accessible

Frozen blueberries are often more affordable than fresh, especially when berries are out of season. They’re also widely available in most grocery stores, making them a freezer staple in a well-stocked kitchen. (I always have them on hand for making smoothies!)

No Need to Thaw

One of the best things about this recipe? There’s no need to thaw the blueberries first! In fact, using them straight from the freezer helps prevent the filling from becoming too runny, resulting in a perfectly thick and juicy pie.

Great Texture in Baked Goods

Frozen blueberries break down just enough during baking to create a lusciously jammy texture. When paired with a buttery, flaky crust, it’s dessert perfection.

Ingredients

All-Butter Pie Dough Ingredients (Enough For 1 Double-Crust 9-Inch Pie)

• 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 Pie Filling Ingredients

• 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 filling

Other Ingredients

• Egg – lightly beaten with water to make the egg wash; this helps our flaky butter crust turn a beautiful golden brown

Step-by-Step Instructions

Step 1: Make and Chill the Dough For the Pie Crust

1. Make the 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 mixing with your fingertips works best here). Add just enough water so it comes together to form a ball of dough (you may need more or less water).
2. Chill the dough. 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.

Step 2: Assemble the Pie Using Frozen Blueberries

1. Preheat. Preheat the oven to 350F.
2. Roll out the dough for the bottom crust. 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.
3. Make the filling and add it to the pie crust. Add all filling ingredients (making sure the blueberries are frozen) to a large bowl and toss well to coat. Pour the filling into the pie crust and spread it out evenly.
4. Roll out the dough for the top crust. 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.
5. Egg wash. Lightly brush the top with egg wash.

Step 3: Bake the Pie

Bake the pie 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. TIP: 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
• 1/2 tablespoon fresh lemon zest
• 1 teaspoon ground cinnamon

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.

Frequently Asked Questions

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
• Cranberry Pie – with warm spices, a sweet and subtly tart flavor, and a stunning flaky butter crust with a lattice top