Welcome to the best blueberry pie recipe with frozen blueberries! Whether it's blueberry season or not, this delicious homemade blueberry pie will satisfy your cravings.
How to Make the Best Blueberry Pie Recipe with Frozen Blueberries
This pie is perfect for the 4th of July! As we gather together to commemorate our nation's independence, blueberry pie captures the essence of summer and the rich flavors of juicy blueberries. The vibrant blue filling symbolizes the starry night sky, while the golden crust represents the freedom we cherish.
Plus, using frozen blueberries allows us to enjoy this pie all year round, even when fresh berries aren't in season.
How to Serve Blueberry Pie
Serve blueberry pie with a generous scoop of vanilla ice cream, allowing the creamy sweetness to mingle with the burst of blueberry flavor.
Fresh vs. Frozen Blueberries
When it comes to blueberry pie, the choice between using fresh or frozen blueberries can make a difference in both the taste and texture of the final dessert.
Fresh Blueberry Pie
Using fresh blueberries in your pie filling offers a distinct advantage... Fresh blueberries have a firm texture, creating a contrast with the flaky pie crust. Fresh blueberry pie is great during the blueberry season when the berries are at their peak.
Blueberry Pie with Frozen Blueberries
Frozen blueberries provide their own unique benefits. They're are conveniently available year-round and can be easily stored for future use. When using frozen blueberries in pie filling, they release more juices during baking, resulting in a slightly softer texture and a more luscious, jam-like consistency.
The flavor remains deliciously intense, blueberry goodness regardless of the time of year.
Fresh blueberries are perfect for those seeking the pure taste of the fruit, while frozen blueberries provide convenience and a juicier filling.
Whichever option you choose, both types of blueberries make delicious blueberry pie!
Blueberry Pie Ingredients
- For the Pie Crust:
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup cold butter, grated with a cheese grater.
- 6-8 tablespoons ice-cold water
- For the Blueberry Filling:
- 6 cups frozen blueberries, partially thawed
- 1 cup granulated sugar
- ⅓ cup + 2 tablespoons or cornstarch, (all-purpose flour or tapioca starch.)
- 2 tablespoon lemon juice
- lemon zest from 1 lemon
How to Make the Best Blueberry Pie
Pie Dough Instructions
First, prepare the homemade Pie Crust Start by making a flaky pie crust. Combine the dry ingredients in a large mixing bowl and cut in cold butter using a pastry cutter. (I like to use a cheese grater to grate in frozen butter.)
- In a bowl, combine 2 ½ cups flour, 1 teaspoon salt, and 1 cup cold, cubed butter.
- Cut butter into flour until crumbly. Gradually add 6-8 tablespoon ice-cold water.
- Divide dough into two portions, shape into disks, wrap in plastic wrap, and refrigerate for 30 mins.
Blueberry Filling Instructions
Partially thaw Frozen Blueberries - Allow the frozen blueberries to thaw in a small bowl at room temperature until they are partially defrosted.
Make the Blueberry Filling - In a large mixing bowl, combine the partially thawed blueberries with either cornstarch, (or flour or tapioca starch), sugar, the lemon juice, and lemon zest.
4. Partially thaw 6 cups frozen blueberries.
- In a bowl, mix blueberries, 1 cup sugar, ⅓ cup + 2 tablespoons cornstarch or flour, and 2 tablespoon lemon juice & lemon zest from 1 lemon.
Assembling the Pie
Assemble the Pie Place the bottom crust into a 9-inch pie plate, making sure it covers the bottom and edges of the pan. Pour the fresh blueberry pie filling on top.
6. Preheat oven to 375°F (190°C).
- Roll out one dough portion to fit a 9-inch pie plate. (If you prefer the egg and vinegar pie crust, I have that recipe here too!)
- Place dough in pie plate and spread blueberry filling evenly.
Adding the Top Crust
Add the Top Crust or Lattice You can either cover the pie with a whole second crust or create a lattice pattern using wide strips of dough.
Seal and Trim the Crust Seal the edges of the crust by pressing the top and bottom crusts together. Trim any excess dough along the edges of the pie.
Create a Flaky and Golden Brown Crust Brush the top of the pie with a little bit of cold milk, or an egg wash, for a golden brown crust when baked. And sprinkle it with granulated sugar.
9. Roll out the second dough portion.
- Cover the pie with a full top crust or create a lattice pattern using dough strips.
11. Press top and bottom crusts together to seal. Trim excess dough.
Protect the Crust To prevent the outer crust from getting too brown, place the pie on the middle rack of the oven and monitor the oven temperature. You can also wrap the first inch of the exterior crust in aluminum foil for the first half of baking, then remove it to prevent it from over cooking!
Baking Blueberry Pie Recipe
- Bake on middle rack for 50-60 mins until crust is golden brown and filling bubbles.
Cool then Serve Blueberry Pie
13. Allow pie to cool on a wire rack for 2 hours.
- Serve & enjoy!
Allow the pie to cool on a wire rack before serving. If you serve it before cooling, the filling will be runny. It thickens as it cools:)
Serve each slice with a scoop of vanilla ice cream for a delightful treat.
Preventing a Runny Blueberry Pie
To ensure a perfectly set blueberry pie with the following recipe, here are some tips to prevent a runny filling:
Thicken the Filling: In a large bowl, combine 6 cups of partially thawed frozen blueberries, 1 cup of granulated sugar, ⅓ cup + 2 tablespoons of cornstarch (or all-purpose flour, or tapioca starch), and 2 tablespoons of lemon juice. The cornstarch (or flour, or tapioca starch) acts as a thickening agent, absorbing excess liquid to create a cohesive filling.
Mix Gently: Carefully toss the blueberries, sugar, flour (or cornstarch or tapioca starch), and lemon juice until the ingredients are well combined.
Allow Blueberry Pie to COOL Completely before serving! Make sure to let your pie cool for 2 hours before serving... This blueberry juices in the filling thicken as it cools... If you cut it warm, it will run (as pictured above;))
Blueberry Pie Recipe Card
Blueberry Pie Recipe with Frozen Blueberries
Yield: 1 pie
Prep Time: 45 minutes
Cook Time: 55 minutes
Additional Time: 2 hours
Total Time: 3 hours 40 minutes
Welcome to the best blueberry pie recipe with frozen blueberries! Whether it's blueberry season or not, this delicious homemade blueberry pie will satisfy your cravings.
Ingredients
- For the Pie Crust:
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup cold butter, cut into cubes
- 6-8 tablespoons ice-cold water
- For the Blueberry Filling:
- 6 cups frozen blueberries, partially thawed
- 1 cup granulated sugar
- ⅓ cup + 2 tablespoons cornstarch, (or all-purpose flour, or tapioca starch)
- 2 tablespoon lemon juice
- lemon zest from 1 lemon
Instructions
- In a bowl, combine 2 ½ cups flour, 1 teaspoon salt.
- Grate 1 cup very cold butter into flour mixture, or Cut butter into flour until crumbly. Gradually add 6-8 tablespoon ice-cold water.
- Divide dough into two portions, shape into disks, wrap in plastic wrap, and refrigerate for 30 mins
- Make the Blueberry Filling - In a separate large mixing bowl, combine the partially thawed blueberries with cornstarch (or flour or tapioca starch), sugar, 2 tablespoons lemon juice, and lemon zest.
- Preheat oven to 375°F (190°C).
- Roll out one dough portion to fit a 9-inch pie plate.
- Place dough in pie plate and spread blueberry filling evenly.
- Add the Top Crust or Lattice You can either cover the pie with a whole second crust or create a lattice pattern using wide strips of dough.
- Seal and Trim the Crust Seal the edges of the crust by pressing the top and bottom crusts together. Trim any excess dough along the edges of the pie.
- Brush with milk and sprinkle with sugar... Or make an egg wash, simply beat an egg with a tablespoon of water or milk until well combined. Once you have assembled your pie and added the top crust or lattice, you can brush the surface with the egg wash using a pastry brush, and sprinkle with sugar.
- Bake on middle rack for 50-60 minutes until crust is golden brown and filling bubbles.
- Allow pie to cool on a wire rack for 2 hours. If you serve it before cooling, the filling will be runny. It thickens as it cools:)Serve with a dollop of Vanilla Ice Cream, and Enjoy!
Notes
- Thicken the Filling: The cornstarch, or flour, or tapioca starch, acts as a thickening agent, helping to absorb excess liquid and create a more cohesive filling. BUT, You MUST LET THE PIE COOL ALL THE WAY BEFORE SERVING or the filling will run... It thickens as it cools.
- Mix Well: Gently toss the blueberries, sugar, flour (or tapioca starch), and lemon juice until the ingredients are well combined.
- You can use aluminum foil around the outer crust during the for the first 30 minutes of baking, then remove it for the last 20 minutes to prevent it from over browning.
Nutrition Information
Yield 8Serving Size 1
Amount Per ServingCalories 621Total Fat 26gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 9gCholesterol 61mgSodium 484mgCarbohydrates 93gFiber 5gSugar 38gProtein 7g
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More 4th of July Recipes
These recipes great for celebrating the 4th of July with cookouts or potlucks gatherings!
Strawberry Pavlova Light Dessert
Green Goddess Salad
BBQ Bacon Baked Beans
Grilled Corn on the Cob!
