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.
This pie is perfect for the 4th of July as we gather together and celebrate our nation’s independence! Nothing screams a classic American summer celebration like a slice of delicious blueberry pie, especially on the 4th of July! It’s like a little taste of freedom and good times.
Plus, using frozen blueberries allows us to enjoy this pie all year round, even when fresh berries aren’t in season.
Serving Blueberry Pie
This delicious blueberry pie is best served cooled (so the filling is nice and set, with a generous scoop of vanilla ice cream! The creamy sweetness of vanilla ice cream melts and mingles with the sweet tart blueberry flavor, for the perfect bite. 😉 Don’t have vanilla ice cream on hand? No problem… A dollop of whipped cream is perfect too!
Make sure you let your pie cool on a wire rack for 2 hours after baking before slicing.
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:)
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 are conveniently available year-round and are easily stored for future use. But, when you use frozen blueberries in pie filling, they release more juices during baking, and you get a slightly softer texture and a more luscious, preserve-like filling. 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, but frozen blueberries are so much more convenient and make a juicier filling… Either way, both types of blueberries make delicious blueberry pie!
Key Ingredients
The most important ingredients for perfect blueberry pie is of course the blueberries! I like to buy the wild harvested frozen blueberries… They’re a little smaller than other blueberries, but they’re a bit more tart and flavorful too! And the hint of lemon from the lemon zest and and juice is also key… The tart lemon really brings out, and compliments, the flavor of the blueberries!
There are a few other key ingredients like butter in the pie crust... Butter makes this flaky crust taste so much better than any store bought or Crisco made pie crust! And the cornstarch in the blueberry filling helps it set perfectly!
Making the Best Blueberry Pie Recipe with Frozen Blueberries
For the Pie Dough: 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 tsp salt, and 1 cup cold, cubed butter.
- Cut butter into flour until crumbly. Gradually add 6-8 tbsp ice-cold water.
- Divide dough into two portions, shape into disks, wrap in plastic wrap, and refrigerate for 30 mins.
For the Best Blueberry Filling
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, cornstarch or flour, and 2 tbsp 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!
- Bake blueberry pie on the middle rack in a preheated oven for 50-60 mins until crust is golden brown and filling bubbles.
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, 1/3 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;))
Let me know what YOU think!
If you try this recipe and love it, I’d love if you give it a review on the recipe card! Or, tag me on Instagram @farmhouse_harvest with your delicious Blueberry Pie!
Blueberry Pie Recipe with Frozen Blueberries
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
- 1/2 cup 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 tsp salt.
- Grate 1 cup very cold butter into flour mixture, or Cut butter into flour until crumbly. Gradually add 6-8 tbsp 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
More Recipes
These recipes are perfect for celebrating the 4th of July, summer cookouts, potlucks and gatherings! Green Goddess Salad is quick and easy to make, and the perfect side dish. BBQ Bacon Baked Beans are another famous side dish to BBQ around here! Grilled Corn on the Cob… And Fall off the bone smoked ribs… What can I say… They’re so good!
Pin-it to save for later!
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
1 comment
Darin
I used the wild frozen blueberries this time… they’re smaller but it worked perfect!