Simple and delicious recipe using frozen blueberries. Classic blueberry pie flavor and incredibly easy to make.
Blueberry pie is an all-time classic and one of my family’s favorite desserts, so I bake them year-round.
But fresh blueberries aren’t always available, so this is the perfect blueberry pie recipe for using frozen blueberries.
Whether you freeze your own or want to use store bought frozen blueberries, save or pin this recipe because you will be using it time and time again.
This is about as simple as it comes when baking a homemade pie. Once you get your ingredients together, prep time is only about fifteen minutes. And bake time is just about a half an hour.
How to Bake a Blueberry Pie from Frozen Blueberries
For this recipe I will be covering both how to use homemade pie crust as well as premade pie crust. Both work great and it really comes down to how much time you have.
The pie crust recipe adds some time to your prep but it tastes amazing! But using a store bought crust still tastes great, so go with whichever you prefer.
For supplies, you will need a saucepan for preparing your blueberry pie filling and a pie pan.
If you want to make your crust from scratch, you will need a mixing bowl, kitchen scissors or knife, and a rolling pin.
This recipe yields one pie, but you can simply double it to make two.
Related Recipe: Blueberry turnovers with crescent rolls
Ingredients
As noted above, you have the option to make a homemade crust for your blueberry pie or use a premade crust.
If you opt for using a premade crust, you will need two. One for the bottom and one for the top. When it comes to preparing your top crust, you can use a solid top crust or cut it into strips and create a lattice top crust.
While I love getting fancy with my top crust when I have the time, I often simply use a solid top crust. The results are fantastic either way, so go with whatever you like best!
Related: Can you use expired pie crust
Pie Filling Ingredients
- Frozen Blueberries
- Cornstarch
- Granulated Sugar
- Salt
- Lemon Juice
Homemade Pie Crust Ingredients
- All-Purpose Flour
- Butter
- Milk
- Salt
- Water
Substitutions and Replacement Ingredients
While this recipe uses kitchen staples for both the filling and the crust, you may find you are out of an ingredient and need an alternative.
While they may alter the final flavor and texture of your pie, here are your replacement ingredient options.
Related: Things you can make with leftover pie filling
Granulated Sugar: White sugar is used to provide sweetness for your filling. You can use a number of alternative sweeteners if you are out of granulated sugar. Some great options are palm sugar, vanilla sugar, brown sugar, and cane sugar. Use a 1:1 replacement ratio for each of these sugars.
Cornstarch: Cornstarch provides thickness and structure to your blueberry pie filling. Therefore, if you are out of cornstarch, you need a good replacement to prevent your filling from being runny. You can use all-purpose flour, arrowroot powder (gluten free), potato flour, and tapioca flour. Use a 1:1 ratio and gradually add more if your filling is too thin.
Lemon Juice: Lemon juice provides acidity to your pie filling which enhances all the other flavors. It’s an important ingredient for creating a flavor packed blueberry pie. If you are out of lemon juice, you can use lemon zest, apple cider vinegar, or even orange juice.
Homemade Pie Crust Instructions
If you are using a premade crust you can skip this section, but save it to try later!
To make your pie crust, add 2 1/4 cups of flour, 1/4 teaspoon of salt, milk, and 3/4 cup of butter to your mixing bowl.
Using a fork, stir until your ingredients are well combined and crumbly. While stirring, slowly pour in around seven tablespoons of cold water until your dough is the desired consistency.
Dust your counter or table with flour. Remove your dough and separate it into two equal pieces. Roll each piece into a ball.
On your flour dusted surface, roll out each dough ball individually with your rolling pin. You are done rolling when each crust is about ten inches in diameter.
Now, place one crust in the bottom of your 9″ pie pan and trim the excess off the edges with scissors or a kitchen knife.
When your pie filling is complete and placed in your pie crust, you can set your second crust on top and pinch the edges together with your fingers.
Related: How to freeze pie crust
Blueberry Pie Filling Instructions
These steps are the same whether you are using a homemade or premade pie crust. Once your ingredients are gathered you are ready to go!
If you are making your crust from scratch, you can prepare them before starting your pie filling or once it is already made.
Step 1: Start by preheating your oven to 425 degrees.
Step 2: In a saucepan, add your frozen blueberries, lemon juice, salt, and cornstarch. Gently stir until your cornstarch is completed covering your blueberries.
Step 3: Bring your stove to medium high heat and cook for about fifteen minutes. Stir occasionally to prevent your filling from burning on the bottom. Then remove from heat.
Step 4: Add one crust to the bottom of your 9″ pie pan. Trim excess dough from edges of pan.
Step 5: Pour filling into pie crust. Cut one and a half tablespoons of butter into small pieces and add to the top of your pie filling.
Step 6: Add second pie crust to the top of your pie. Pinch the edges together with your fingers.
Step 7: Brush one tablespoon of melted butter on your top crust.
Step 8: Cover the edges of your crust with aluminum foil and cut slits or circles in the top for ventilation (not needed if making a lattice top crust). Bake for approximately 30 minutes. Your pie is done when the crust is golden brown, and filling can be seen bubbling up.
Step 9: Carefully remove pie from oven and allow to cool on a wire rack.
Blueberry Pie With Frozen Blueberries
Equipment
- Sauce Pan
- Mixing Bowl only needed if making homemade crust
- Rolling Pin only needed if making homemade crust
- 9" pie pan
- Aluminum foil
Ingredients
Pie Filling
- 5 Cups Frozen blueberries
- 1 Cup Granulated sugar
- 5 Tbs Cornstarch
- 1 tsp Lemon juice
- ¼ tsp Salt
Crust
- 2 ¼ Cups All-purpose flour
- ¾ Cups Butter
- ½ tsp Salt
- 7 Tbs Cold water
- 1½ Tbs Butter Cut into small pieces
- 1 Tbs Butter To brush on top crust
- ¼ Cup Milk
Instructions
Crust
- Add 2 1/4 cups flour, 1/4 tsp salt, milk, and 3/4 cup of butter in mixing bowl.
- Combine using a fork until crumbly then slowly add water while stiring.
- Dust work area with flour. Separate dough into two equal pieces.
- Individually roll each section into balls.
- Roll each dough ball out with your rolling pin into 10" diameter circles.
- Add one crust to bottom of pie pan. Trim excess dough off edges with scissors or a kitchen knife.
Blueberry Pie Filling
- Preheat oven to 425 degrees
- Add frozen blueberries, lemon juice, cornstarch, and salt to sauce pan. Stir until blueberries are coated
- Bring your mixture to medium high heat and cook for 15 minutes stirring occassionally. Then remove from heat
- Add one pie crust to bottom of pie pan. Trim excess dough from the edges
- Pour pie filling into pie pan
- Add 1 1/2 tablespoon of butter cut into small pieces on top of pie filling
- Place second pie crust on the top of pie and pinch edges together with your fingers
- Melt last of butter and brush on top crust evenly
- Cover edges of crust in aluminum foil and cut slits or circles in the top crust
- Bake for approximately 30 minutes. Pie is done when crust is golden brown and filling is bubbling up
- Cool on a wire rack then serve and enjoy!
Nutrition
Recipe Notes
As you can see, the homemade pie crust is pretty simple to make. And in my opinion, tastes exceptional with this recipe. But a premade crust still tastes great.
This pie is perfect for serving topped with vanilla ice cream or whipped cream. And leftovers taste great the next morning with a cup of coffee!
Store this pie well covered at room temperature or in the fridge. It will be good to eat the next day if stored at room temperature and up to one week in the fridge.