This blueberry pie is made with frozen berries, so you can bake up a delicious, juicy pie any time of year.

The filling for this blueberry pie sets beautifully—no soupy slices here—and it’s lightly sweetened with just the right amount of sugar to let the blueberries shine.

Whether you’re baking for a special occasion or just craving a cozy dessert, this easy blueberry pie will hit the spot. Let’s get baking!

Why you’ll love this blueberry pie recipe

If you’re looking for a blueberry pie that’s just the perfect amount of sweetness and bursting with juicy berries, this recipe is for you!

Here’s why you’ll love it:

Lightly sweetened – This pie lets the natural sweetness of the blueberries shine, using just a touch of sugar to enhance their flavor. You get all the deliciousness of a classic blueberry pie without a sugar rush.
Filling that sets perfectly – No more runny blueberry pie! This recipe uses just the right amount of thickening ingredient to create a filling that holds together beautifully when sliced.
Can be made year-round – This recipe uses frozen blueberries, so you can make it any time of the year!

Blueberry pie with frozen berries ingredients

A great blueberry pie starts with the right ingredients.

Each one plays a key role in creating a filling that’s perfectly thick, flavorful, and just the right amount of sweet.

Here’s what you’ll need:

Blueberries – The star of the pie! Fresh or frozen blueberries both work, providing natural sweetness and a juicy filling.
Cornstarch – Helps thicken the filling so it sets up nicely instead of being runny.
Sugar – Enhances the natural sweetness of the blueberries while balancing their tartness.
Lemon juice and zest – Brightens the flavor and adds a touch of acidity to complement the sweetness.
Salt – A small amount enhances the overall flavor and keeps the filling from tasting flat.
Cinnamon – Adds a warm, cozy depth of flavor that pairs beautifully with the berries.
Ginger – A subtle spice that enhances the fruitiness and adds a hint of complexity.
Vanilla – Rounds out the flavors with a touch of richness and warmth.

These simple ingredients come together to create a blueberry pie filling that’s thick, flavorful, and absolutely delicious!

How to make blueberry pie using frozen blueberries

Making blueberry pie with frozen blueberries is easy and results in a perfectly set, deliciously fruity filling. The key is to cook part of the berries first, which helps control excess moisture and enhances the pie’s flavor. Follow these simple steps to create a beautiful homemade blueberry pie.

Cook some of the blueberries – In a small pot over medium heat, cook part of the frozen blueberries with lemon juice for 20 minutes. Stir occasionally and use a large spoon to smash the berries against the side of the pot. Transfer the cooked blueberries to a bowl and let them cool completely in the fridge for at least 30 minutes.
Preheat the oven – Set your oven to 400°F and line a baking tray with aluminum foil to catch any drips.
Prepare lemon sugar – In a small bowl, combine the sugar and lemon zest. Use your fingers to massage the zest into the sugar until fragrant and well combined.
Mix the filling – In a large bowl, combine the remaining 3 cups of frozen blueberries with the lemon sugar, cornstarch, cinnamon, ginger, salt, and vanilla. Stir well, then add the completely cooled cooked blueberries and mix thoroughly. Place the mixture in the fridge while you prepare the crust.
Pie crust – Roll out your first piece of pie dough into a 12-inch-wide circle and fit it into a 9-inch pie plate. Roll out the second piece of pie dough and cut out six strips, each about 1 ½ inches wide.
Assemble the pie – Pour the blueberry filling into the prepared pie crust. Lay the dough strips over the filling, weaving them into a lattice pattern. Trim and crimp the edges.
Bake the pie – Place the pie on the prepared baking tray and bake for 25 minutes at 400°F. Then, reduce the oven temperature to 350°F and bake for an additional 40 to 45 minutes.
Cool before serving – Let the pie cool at room temperature for at least 2 hours before slicing. This allows the filling to set properly.

Baking tips

Making a blueberry pie with frozen blueberries is easy, but a few simple tricks can help you get the perfect filling every time.

Here are some key tips to ensure your pie turns out beautifully:

Keep the berries mostly frozen – You’ll be cooking down half the berries, so obviously those won’t be frozen, but as for the remaining berries, keep those mostly frozen. Thawed frozen fruit releases a lot of juice, and that can make the filling very juicy.
Let the cooked berries cool –You need to let the cooked portion of blueberries cool completely before mixing with the other filling ingredients. To make sure they’re completely cool, you can cook them the day before and store in the fridge until baking day.
Use a thickener – Frozen blueberries tend to release more liquid than fresh ones. To prevent a runny pie, use a good thickener like cornstarch.
Bake long enough – A common mistake is underbaking the pie, which leaves the filling too runny. Bake until the filling is bubbling in the center, not just around the edges. This ensures the thickener is fully activated.
Brush the crust for a golden finish – For a beautifully golden, crisp crust, brush the top with an egg wash before baking. Sprinkle on a little sugar for extra crunch.
Tent with foil – Check on the pie regularly throughout baking and as soon as you see the edges get to a golden brown, tent them with foil to avoid burning.
Let the pie cool completely – It’s tempting to cut into your pie while it’s warm, but letting it cool for at least 3 hours helps the filling set properly. Cutting too soon can cause the filling to spill out instead of holding its shape.

Conclusion

A homemade blueberry pie made with frozen berries is easier than you might think!

With the right balance of sweetness and a perfectly thickened filling, you’ll have a delicious, sliceable pie that everyone will love.

Whether you’re baking for a special occasion or just because, this recipe is a wonderful way to enjoy juicy blueberries any time of year.

Blueberry Pie (Made with frozen Berries)

March 17, 2025

This blueberry pie is made with frozen berries, so you can bake up a delicious, juicy pie any time of year.

The filling sets beautifully—no soupy slices here—and it’s lightly sweetened with just the right amount of sugar to let the blueberries shine.

Print Pin

Prep Time 50

Cook Time 1 10

Total Time 2

Course Dessert

Cuisine American

Servings 8 servings

Equipment

9" pie dish
Small pot

Ingredients

7 cups frozen blueberries (36 oz) divided into a portion of 4 cups and a portion of 3 cups
2 TBS lemon juice
½ cup sugar (100 g)
1 TBS lemon zest (from 1 large lemon)
3 TBS cornstarch (27 g)
1 tsp cinnamon
½ tsp ginger
1 tsp kosher salt
1 tsp vanilla
2 9" pie crusts
1 egg (for egg wash)
1 tsp coarse sugar (for sprinkling on top)

Instructions

In a small pot over medium heat, cook 4 cups of the frozen blueberries with 2 tablespoons of lemon juice for 20 minutes. Stir occasionally and use a large spoon to smash the berries against the side of the pot until most of the berries have broken down. Keep the remaining 3 cups of blueberries in the freezer for now.
7 cups frozen blueberries, 2 TBS lemon juice
Pour the cooked berries into a heat proof bowl, place in the fridge, and let them cool completely. This will take at least 30 minutes. You can do this step up to 3 days before baking day.
Set your oven to 400°F and line a baking tray with aluminum foil. Set aside.
In a small bowl, combine the sugar and lemon zest. Use your fingers to massage the zest into the sugar until fragrant and well combined.
½ cup sugar, 1 TBS lemon zest
In a large bowl, combine the remaining 3 cups of frozen blueberries with the lemon zest-sugar mixture, cornstarch, cinnamon, ginger, salt, and vanilla. Stir well, then add the completely cooled cooked blueberries and mix thoroughly. Place the mixture in the fridge while you prepare the pie plate.
3 TBS cornstarch, 1 tsp cinnamon, ½ tsp ginger, 1 tsp kosher salt, 1 tsp vanilla
Roll out your first piece of pie dough into a 12-inch-wide circle and fit it into a 9-inch pie plate. Roll out the second piece of pie dough and cut out six strips, each about 1 ½ inches wide.
2 9" pie crusts
Pour the blueberry filling into dough lined pie plate. Lay the dough strips over the filling, weaving them into a lattice pattern. Trim and crimp the edges. Brush with an egg wash and sprinkle with coarse sugar.
Place the pie on the prepared baking tray and bake for 25 minutes at 400°F on the center rack. Then, reduce the oven temperature to 350°F and bake for an additional 40 to 45 minutes. To prevent browning, check pie often and tent edges with foil when they are golden brown.
Let the pie cool at room temperature for at least 3 hours before slicing. This allows the filling to set properly.