Blueberry Pie Recipe

If you think you need fresh summer berries to bake a great pie, I have wonderful news for you. This blueberry pie with frozen blueberries tastes just as good as any pie I've made in July, and I can bake it in the middle of a snowy Manhattan February.

Jump to:

• Why You Will Like This Recipe
• Ingredients For Blueberry Pie With Frozen Blueberries
• Blueberry Pie With Frozen Blueberries
• How To Make This Blueberry Pie With Frozen Blueberries
• Storage And Reheating
• Tips And Variations For Your Frozen Blueberry Pie
• FAQ About Blueberry Pie With Frozen Blueberries
• Recipes You May Like
• Final Thoughts

I first tried this last winter when Sarah begged for blueberry pie after seeing one in a bakery window on our walk home from school. Fresh blueberries were almost six dollars a pint that week. So I grabbed two bags of frozen wild blueberries instead, crossed my fingers, and hoped for the best.

Honestly? I was shocked. The filling turned out jammy and sweet, the crust stayed flaky, and Donald went back for a second slice before his first one was even finished. Now I keep frozen blueberries in the freezer at all times, just in case a pie mood strikes.

The best part is that you don't even need to thaw the berries. They go straight from the freezer bag into the bowl. Plus, the homemade all butter crust comes together with five simple ingredients you already have at home.

By the way, if you end up with extra frozen berries after baking, I toss mine into a blueberry spinach smoothie the next morning. Nothing goes to waste in this kitchen!

Why You Will Like This Recipe

• No thawing needed. The frozen berries go straight into the filling, which saves time and keeps things simple.
• Real homemade crust. The all butter pie dough is flaky, buttery, and honestly easier than you think.
• Cheaper than fresh. Frozen wild blueberries cost a fraction of fresh ones, especially in winter.
• Jammy, sweet filling. Cornstarch and lemon juice keep the filling thick and bright, never runny.
• Family approved. Alex and Sarah both ask for this pie, and that almost never happens with the same dessert.
• Make ahead friendly. The dough can chill in the fridge for up to 3 days before you bake.

Ingredients For Blueberry Pie With Frozen Blueberries

Here's everything you need. I've grouped the list so nothing gets lost in the shuffle.

For the 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

For the 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 the egg wash

A quick note on the berries. I've found that wild blueberries work best because they're smaller and release less water. Regular frozen blueberries still work, though. Just don't skip the cornstarch, since it's what keeps your slices neat.

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How To Make This Blueberry Pie With Frozen Blueberries

Don't let the steps scare you. Each one is simple, and I've broken everything into small stages so you always know where you are.

Make And Chill The Pie Dough

Whisk the flour and salt together in a large bowl. Add the chilled, diced butter and cut it in with a fork, a pastry cutter, or your fingertips. You want a crumbly mix with some butter pieces the size of small peas.

Drizzle in the ice water a little at a time, mixing as you go. I mix with my fingertips because I can feel exactly when the dough is ready. Stop adding water as soon as the dough comes together into a ball. You may need a bit more or a bit less.

Divide the dough into 2 equal parts. Roll each into a ball, flatten each one into a disk, wrap them in plastic wrap, and refrigerate for at least 30 minutes. You can keep them chilled for up to 3 days, which is what I do when the week gets hectic.

Roll Out The Dough And Fill The Pie

Preheat your oven to 350F and set a rack in the center.

Place one disk of dough on a floured surface. Roll from the center out until you have a circle about 11 to 12 inches across. Fold the dough over itself, lift it, and move it into a standard 9 inch pie pan. Unfold it and press it into the bottom and up the sides. Poke several holes in the bottom with a fork.

Now the filling. Add the frozen blueberries, cornstarch, sugar, lemon juice, and salt to a large bowl and toss well until every berry is coated. Pour the filling into the crust and spread it out evenly.

Roll out the second disk to a circle about 10 to 11 inches across. Lay it over the berries, tuck the edge under, and flute it with your fingers or press it with a fork. Sarah loves doing the fork part, so that job is officially hers. Cut 6 to 8 slits in the top so steam can escape.

One important tip: once the pie is assembled, bake it right away. If it sits, the frozen berries start to weep and the bottom crust gets soggy.

Bake The Pie

Brush the top lightly with the egg wash. This gives you that golden bakery shine.

Bake at 350F until the crust is golden and the filling is bubbling in the center. With frozen berries, this takes about 90 to 120 minutes. I know that sounds long, but frozen fruit needs the extra time to cook through and thicken.

Check the pie at the 45 minute mark, then every 10 minutes after. If the crust browns before the center bubbles, lay a piece of aluminum foil loosely over the top. I learned this the hard way with a slightly too dark crust on my first attempt, so don't skip the check ins. A drip catcher under the pan saves your oven from bubbling juice too.

Cool And Serve

Here comes the hardest part: waiting. Let the pie cool completely, at least 3 to 4 hours, before slicing. The filling thickens as it cools, and cutting too soon means blueberry soup on your plate. Serve it plain, or add a scoop of vanilla ice cream like Alex always insists.

Storage And Reheating

Cover leftover pie loosely with foil or plastic wrap and keep it at room temperature for up to 2 days. After that, move it to the fridge, where it keeps for up to 5 days.

Want to freeze it? Wrap individual slices tightly and freeze them for up to 3 months. Thaw overnight in the fridge.

To reheat, warm slices in a 300F oven for about 10 to 15 minutes. The microwave works in a pinch, but the oven keeps the crust crisp. Honestly, I think the pie tastes even better on day two, once the filling has fully set and the lemon comes through.

Tips And Variations For Your Frozen Blueberry Pie

After making this pie more times than I can count, here's what I've learned:

• Keep everything cold. Cold butter and ice water are what make the crust flaky. If your kitchen runs warm, chill the bowl too.
• Don't thaw the berries. Thawed berries release too much juice and turn the filling watery.
• Add a pinch of cinnamon. Donald loves a little warm spice with the lemon. Ever wondered what a tiny bit of cinnamon does to blueberries? It makes the whole pie taste cozier.
• Try a lattice top. It takes a few extra minutes but looks beautiful for holidays.
• Watch the water in the dough. Too much makes the crust tough. Add it slowly and stop the second the dough holds together.
• Sweet tooth in the house? My mango crumb bars use a similar fruity filling idea if you want something you can eat with your hands.

One pitfall to avoid: skimping on the cornstarch. Seven tablespoons sounds like a lot, but frozen berries carry extra ice, and the cornstarch soaks it all up.

FAQ About Blueberry Pie With Frozen Blueberries

Can You Make Blueberry Pie With Frozen Blueberries Without Thawing Them?

Yes, and you should! I always add my berries straight from the freezer. Thawed berries release their juice into the bowl, which leads to a runny filling and a soggy bottom crust. Toss the frozen berries with the cornstarch and sugar, and everything thickens beautifully in the oven.

How Do You Prevent A Frozen Blueberry Pie From Becoming Runny?

Three things matter here. First, use the full 7 tablespoons of cornstarch. Second, bake the pie until the filling truly bubbles in the center, not just at the edges. Third, let the pie cool completely before slicing. I once cut into a warm pie for an impatient Alex, and we ate it with spoons. Delicious, but messy!

How Long Does Blueberry Pie With Frozen Blueberries Take To Bake?

Plan on 90 to 120 minutes at 350F. Frozen fruit lowers the temperature inside the pie, so it needs more oven time than a fresh berry pie. Start checking at 45 minutes and cover the crust with foil if it browns too fast.

Why Should Blueberry Pie Cool Before Slicing?

The cornstarch keeps thickening as the pie cools. Cutting too early breaks that process and the filling spills out. Give it at least 3 to 4 hours on the counter. I usually bake mine in the morning so it's perfect by dessert time.

Recipes You May Like

• Deliciously warm blueberry and apple crumble — If you love baked blueberries but want something quicker than pie, this crumble is your answer.
• Homemade apple cranberry pie with buttery crust — Another fruit pie with the same flaky crust technique, perfect for the holidays.
• Bourbon pecan peach crisp — A warm, fruity dessert with a crunchy topping that pairs so well with ice cream.

Final Thoughts

This easy blueberry pie with frozen blueberries proves you don't need to wait for berry season to bake something special. Make the simple all butter dough, toss the frozen berries with cornstarch, sugar, and lemon, then bake low and slow until the filling bubbles.

I love this pie because it turns a bag of freezer berries into something that makes the whole apartment smell amazing. It's the dessert Sarah requests for her school celebrations and the one Donald quietly finishes off at midnight.

Give it a try this week and let me know how it turns out for you! And don't forget to save this recipe to Pinterest so you can find it the next time a pie mood strikes.