Easy Blueberry Pie Recipe with Frozen Blueberries

Easy Blueberry Pie Recipe with Frozen Blueberries

Learn how to make a delicious blueberry pie with frozen blueberries. This easy recipe features a homemade flaky all-butter crust and a sweet fruity filling, no thawing needed!

Course Dessert

Cuisine American

Keyword Blueberry Pie, Blueberry Pie Recipe, Blueberry Pie Using Frozen Blueberries, Blueberry Pie With Frozen Blueberries, Easy Blueberry Pie, Homemade Blueberry Pie

Prep Time 30

Cook Time 1 45

Dough Chill Time 30

Servings servings

Calories 541kcal

Author Faith Gorsky

Equipment

Standard 9-inch pie pan (see Notes)
Pie drip catcher (see Notes)

Ingredients

Double Crust All-Butter Pie Dough:

2 1/2 cups all-purpose flour
3/4 teaspoon salt
1 cup unsalted butter chilled and diced
3/4 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
1/2 teaspoon salt

Other:

1 large egg lightly beaten with 1 tablespoon water (for egg wash)

US Customary - Metric

Instructions

Make and Chill the Pie Dough:

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).
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, at least 30 minutes (or up to 3 days).

Assemble the Pie Using Frozen Blueberries:

Prep. Preheat the oven to 350F. Position a rack in the center of the oven to bake the pie on.
Roll out the 1st disk of dough. Place a 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.
Make the filling. 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 2nd disk of dough. Roll out the second disk of dough to a circle about 10 to 11 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. TIP: Once the pie is assembled, it should be baked immediately.
Egg wash. Lightly brush the top with egg wash.

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. 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.

Cool and Serve:

To allow the filling to set, let the pie cool to room temperature before slicing and serving (otherwise it will likely be runny).

Notes

Pie Pan: Use a glass pie plate if possible. This allows you to check the pie for doneness from the bottom as well as the top (the bottom crust should be golden too). No soggy bottoms here!
Pie Drip Catcher: If you don't have a pie drip catcher, put a piece of aluminum foil under the pie plate to catch any drips as it bakes.
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, 3/4 teaspoon pure almond extract, 1/2 tablespoon fresh lemon zest, or 1 teaspoon ground cinnamon to the pie filling. You can also add other berries; feel free to swap out up to half of the frozen blueberries for frozen raspberries.
Serving Suggestion: Feel free to serve your blueberry pie with a generous scoop of vanilla ice cream for the ultimate experience!

Nutrition