Best Blueberry Pie with Frozen Blueberries

If you ask me, nothing beats a homemade blueberry pie, even when using frozen berries.

This classic dessert brings all the comfort of summer to your table any time of year. Sweet, juicy blueberries create a rich filling that bubbles up through a flaky, golden-brown crust.

The best part? Using frozen blueberries means you don’t have to wait for berry season to roll around. They’re just as good as fresh ones once they’re baked up in this pie, and they’re usually more budget-friendly too.

It’s a family-favorite dessert that’s simple enough for a weeknight treat but special enough for your holiday table.

What Kind of Blueberries Should I Use?

When it comes to frozen blueberries, you’ve got two main options at the grocery store – wild and cultivated. Wild blueberries are smaller and often have a more intense, sweet-tart flavor that works beautifully in pies, while cultivated berries are larger and slightly milder in taste. For this recipe, either type will work great, but don’t thaw them before using – adding them while still frozen helps prevent the filling from becoming too runny. If you’re buying a bag of frozen berries, take a quick peek through the clear packaging to make sure the berries look individually frozen rather than clumped together, which could indicate they’ve thawed and refrozen. Store-brand frozen blueberries are usually just as good as name brands for baking, so feel free to choose whichever fits your budget.

Options for Substitutions

Making this pie but missing some ingredients? Here are some helpful swaps you can try:

• Frozen blueberries: Fresh blueberries work perfectly here – use the same amount. You can also try a mix of blueberries and blackberries, or even go wild with all blackberries for a different twist.
• Corn flour: All-purpose flour can work as a thickener, but increase the amount to 45g. Instant tapioca (35g) is another good option, just make sure to grind it first in a spice grinder.
• Lemon juice and zest: Orange juice and zest can be used instead, though the flavor will be less tart. If you only have bottled lemon juice, that’s okay too – just skip the zest.
• Egg wash: No egg? Brush the top with milk or cream instead. This gives a different but still nice golden color to the crust.
• White sugar: Brown sugar works too – it’ll add a slight caramel note. You can also try a mix of white and brown sugars.
• Butter: Since this is marked as optional, you can skip it entirely or use coconut oil for a slightly different flavor.

Watch Out for These Mistakes While Baking

The biggest challenge when making pie with frozen blueberries is managing the extra moisture – don’t skip thawing and draining your berries first, or you’ll end up with a soupy filling that makes your bottom crust soggy.

Getting the thickener ratio right is crucial, so make sure to measure your corn flour precisely and mix it thoroughly with the sugar before combining with the berries – clumps of corn flour will create unpleasant gummy spots in your filling.

Temperature control is key: starting with a hot oven (around 425°F for the first 20 minutes) helps prevent a soggy bottom crust, then reducing to 375°F allows the filling to cook through without burning the crust – and don’t forget to let your pie cool completely for at least 3 hours before cutting, or you’ll end up with filling that runs all over your plate.

For an extra-crispy bottom crust, try brushing it with beaten egg white before adding the filling, and remember to cut proper vents in your top crust to allow steam to escape during baking.

What to Serve With Blueberry Pie?

A warm slice of blueberry pie practically begs for a scoop of vanilla ice cream – it’s a classic pairing that just works! If you’re not in the mood for ice cream, a dollop of freshly whipped cream or a pour of cold heavy cream over the top adds a nice creamy contrast to the sweet-tart berries. For breakfast or brunch, I like serving this pie with a cup of hot coffee or black tea, which helps balance out the sweetness. You could also add a sprinkle of powdered sugar on top just before serving, or pair it with a small scoop of lemon sorbet for a refreshing twist.

Storage Instructions

Keep Fresh: Your blueberry pie will stay good at room temperature for about 2 days when covered with foil or plastic wrap. For longer storage, pop it in the fridge where it’ll keep well for up to 5 days. The crust might soften a bit in the fridge, but the flavor will still be great!

Freeze: This pie freezes really well! Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. You can keep it frozen for up to 4 months. I like to freeze individual slices too – it’s perfect when you’re craving just a piece of pie!

Warm Up: To enjoy your frozen pie, thaw it overnight in the fridge. If you like warm pie (who doesn’t?), heat it in the oven at 350°F (175°C) for about 15-20 minutes. The crust will crisp up nicely, and the filling will get all bubbly and delicious again.

Preparation Time	30-60 minutes
Cooking Time	60-75 minutes
Total Time	90-135 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1300
• Protein: 10-15 g
• Fat: 50-60 g
• Carbohydrates: 150-160 g

Ingredients

For the crust:

• 1 double crust (store-bought or homemade)

For the filling:

• 2 tbsp fresh lemon juice (from about 1/2 lemon)
• 2.5 tbsp corn flour (also known as cornstarch)
• 1 tbsp butter (cold, cut into small pieces)
• 0.25 tsp ground cinnamon
• 2.2 lbs frozen blueberries (do not thaw for best results)
• 3.5 oz white sugar (granulated)
• 0.5 tsp salt (fine sea salt preferred)
• 0.5 tbsp grated lemon peel

For the wash:

• 1 tbsp water
• 1 egg (large)

Step 1: Prepare the Blueberry Filling

In a large saucepan, combine the frozen blueberries, cornstarch, lemon zest, lemon juice, cinnamon, sugar, and salt.

Stir these ingredients over very low heat until the blueberries begin to release their juices.

After they start to release liquid, increase the heat to medium and continue stirring regularly to prevent the cornstarch mixture from cooking prematurely at the bottom.

Once the mixture comes to a bubble, let it boil for a full minute, stirring continuously until it becomes thick and glossy.

Remove from heat and stir in the tablespoon of butter if you choose to use it.

Step 2: Cool the Filling and Prepare the Crust

Pour the hot blueberry mixture into a large bowl and allow it to cool to room temperature.

Alternatively, prepare the filling a couple of days in advance and store it in the fridge in an airtight container until ready to use.

On a floured work surface, roll out half of the pie dough into a 12-inch circle.

Drape it over a pie dish or tart pan, allowing for an overhang.

Scoop the cooled blueberry filling into the crust.

Step 3: Add the Top Crust

Cover the pie with the second half of the pie dough.

You have the option of rolling another 12-inch circle to place on top and fluting the edges, or getting creative with a lattice crust.

If using a pie dish, make 2-3 slits in the middle to allow steam to escape.

For a tart pan, press the edges down so the excess dough is cut off.

Cut off excess dough but leave an overhang.

Roll the top and bottom edges together to seal the pie.

Flute the edges or use a fork to create tine patterns.

Step 4: Chill and Preheat

Combine the egg and water, then brush the top of the pie with this egg wash using a pastry brush.

Place the unbaked pie in the fridge for at least 30 minutes to chill while preheating the oven to 425°F (220°C).

Step 5: Bake the Pie

Once the oven is preheated, put the pie on the middle rack with a tray underneath to catch any potential spills.

Bake at 425°F (220°C) for 15 minutes, then reduce the temperature to 375°F (190°C) and continue baking for another 45 minutes until the crust is thoroughly browned and the blueberry filling bubbles through the crust.

If the crust browns too quickly, cover the top with aluminum foil.

Don’t worry about achieving a deep golden brown for optimal flavor and flakiness.

Step 6: Cool and Serve

Remove the hot pie from the oven and let it cool on a wire rack for at least 4 hours.

For a firmer filling, allow the pie to cool completely and then refrigerate for a few hours.

Serve with a scoop of vanilla ice cream for a delightful treat.