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Blueberry Pie (Made with Frozen Berries)

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:

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:

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.

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:

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
Blueberry Pie (Made with Frozen Berries)

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.
Prep Time 50 minutes
Cook Time 1 hour 10 minutes
Total Time 2 hours
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.
Keyword easy, Fourth of July, Summer Desserts

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