Welcome to the ultimate blueberry pie recipe! It is jam packed with wild Maine blueberries, a bit of sugar and hint of cinnamon that make it a dessert to please any berry lover. Berry pies can be intimidating but I will walk you through every step so you don't end up with a soggy crust, a runny pie or a mouthful of thick blueberry goop! This pie is made with frozen blueberries - thus, you can make it year-round.
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Why I like this recipe
I've made this recipe thousands of times at the bakery and it has yet to fail me. It produces the perfect texture and flavor, and the end result is a pie that holds its shape when sliced and at the same time retains the juiciness of the blueberries.
Ingredients
- Blueberries:
- This recipe uses frozen blueberries. I use the wild Maine blueberries found in the freezer aisle (look for the Wyman's Wild Blueberries). The berries are tiny but, pound for pound, pack more flavor than any other blueberry.
- Let the blueberries defrost in the refrigerator overnight in the bag you purchased them in. When you are ready to start your pie, drain the blueberries using a sieve placed over a bowl to catch the juices. You will need these juices when creating the pie filling.
- You may also use fresh blueberries by simply replacing the blueberry juice with water.
- Just a few more ingredients to create this pie: sugar, cornstarch, cinnamon, salt water and a rolled flaky pie dough (top and bottom crust). I recommend measuring ingredients using a food scale for accuracy.
- Measure all ingredients before you begin as you don't want to be searching for something while the filling is boiling!
Slurry to set filling
The slurry is the thickener that will hold the pie filling together. It is still bursting with flavor as it uses the reserved juice from defrosting the blueberries. Follow the steps below to create the slurry:
- Combine sugar, cinnamon and salt in a small bowl. Set aside.
- In a small bowl, whisk together cold water and cornstarch. Continue whisking until the cornstarch has dissolved.
- Measure 2 ounces (5 tablespoons) of granulated sugar in a medium-sized saucepan and add the reserved blueberry juice. Begin heating over medium-high heat, stirring occasionally until the mixture begins to boil.
- Once boiling, lower the heat to medium and pour the cornstarch/water mixture into the pan. Stir this constantly until a thick paste forms (see Figure A).
- Next add the sugar/cinnamon/salt to the saucepan and continue stirring until the sugar has melted (see Figure B). Remove the pan from the heat and let cool. You want this cool or it will soften and perhaps melt your pie crust.
- Pour the slurry into a bowl with the drained blueberries and fold together gently to avoid smashing the fragile blueberries. Continue folding until all the berries are coated with the slurry.
Pie assembly
- The best dough for this pie is one which produces a flaky crust yet is tender and sturdy. I highly recommend this dough recipe which holds up well to a heavy filling.
- Add the filling to the dough-lined pie tin and smooth the berries evenly in the pan, after all everyone wants their equal share of berries!
- Place the top crust over the berries and seal the pie by fluting the crust or any other decorative touch you may want. Cut slits in the top crust to allow for steam to escape during baking.
- Lightly whip an egg and, using a pastry brush, apply to the top crust. Sprinkle generously with raw sugar for an extra bit of crunch!
- After assembling the pie, place it in the freezer or refrigerator for about 15 minutes to allow the gluten one last chance to relax. This will minimize any crust shrinkage while baking and maintain the pretty decorations you just worked so hard on.
Baking
- Preheat the oven to 425°. This pie needs to bake at a high temperature for the filling to set and the crust to contain flaky layers.
- Place the pie on a cookie sheet or pie drip catcher and bake for a total of 30 minutes.
- Check the crust after 20 minutes of baking. If the crust is turning too dark, place a pie shield over the outer crust or wrap loosely in aluminum foil to prevent from burning. It is best if the crust is golden.
- Place the pie on a cooling rack and enjoy the inviting aroma in your home! Allow to cool completely before serving.
Serving
- Use a sharp knife to slice the pie. Begin by scoring the top crust then make a second cut by sliding the knife along the scored line down to the bottom crust. Use a pie server to remove the slice.
- This pie is perfect on its own, but I don't think your guests will complain if you serve it with a scoop of vanilla ice cream or a dollop of whipped cream!
FAQs
Can I make this pie using fresh blueberries?
The answer is yes! Simply use the same amount of blueberries and use water in place of the blueberry juice.
How do I store the blueberry pie?
The pie is best left at room temperature. Place in an airtight container or cover with foil. Cover the pie and store in the fridge if not serving within two days.
More blueberry desserts
Blueberry Pie Recipe
An easy to make blueberry pie packed with wild Maine blueberries and bursting with flavor!
Equipment
- 1 Food Scale For accurate measurements
- 1 Pie Drip Catcher To keep the oven clean!
- 1 Pie Crust Shield To help prevent a burnt crust
- 1 9" Pie Pan
Ingredients
- 1 Batch Flaky Dough Rolled top and bottom crust for a 9" pan
- 1 ½ Pounds Frozen Blueberries, defrosted and drained (reserve juice for making the pie)
- 4 Fluid Ounces Blueberry juice (reserved from defrosted blueberries)
- 1 ½ Ounces Corn Starch (3 tablespoons)
- 3 Fluid Ounces Cold Water (for dissolving corn starch)
- 2 Ounces Granulated Sugar (5 tablespoons)
- 1 teaspoon Cinnamon
- 1 teaspoon Salt
- 4 Ounces Granulated Sugar (⅔ cup)
- 1 Large Egg, lightly whipped (used to wash the top of the pie)
- 1 tablespoon Raw Sugar or Granulated Sugar (for sprinkling over top crust)
Instructions
Make Blueberry Slurry
- Defrost and drain frozen blueberries. Reserve 4 fluid ounces of juice.
- Add 1 ½ ounces of cornstarch to a small bowl and dissolve by whisking in 3 fluid ounces of cold water.
- Measure 2 ounces (5 tablespoons) of granulated sugar into a medium-sized saucepan.
- In a small bowl combine 4 ounces (⅔ cup) of sugar, 1 teaspoon of cinnamon and 1 teaspoon of salt.
- Pour blueberry juice into saucepan with granulated sugar. Heat on medium-high heat, stirring occasionally until it begins boiling.
- Lower the heat to medium. Add the cornstarch/water mixture to the pan and stir constantly until thick.
- Add the sugar/cinnamon/salt to the pan and stir until the sugar is melted.
- Remove pan from heat and let the slurry cool briefly.
- Pour slurry over blueberries and fold until all the berries are coated.
Assembling the pie
- Pour the blueberry filling into a pie pan lined with the dough of your choice. Evenly distribute the filling using an offset spatula.
- Place top crust over filling and seal the pie by fluting the crust. Cut at least four 2" slits into the top crust to allow steam to escape while baking.
- Lightly whip an egg and using a pastry brush apply to the top crust. Sprinkle with raw or granulated sugar.
- Place assembled pie in the refrigerator or freezer to allow the crust to relax.
Baking the Pie
- Preheat the oven to 425° while the pie is resting in the refrigerator/freezer.
- Place the pie on a cookie sheet or pie drip catcher and bake for 30 minutes. Check the pie after 20 minutes. If the crust is turning too dark, place a pie shield over the outer crust or wrap loosely in foil.
- Remove from oven, place on a cooling rack and allow to cool completely before serving.
Tried this recipe?Let us know how it was!
Beth says
This pie is so good! I made it last night, and you would never know I didn't use fresh blueberries.
Helen at the Lazy Gastronome says
A delicious way to use the blueberries in the freezer to make room for more this year! This pie is so rich and full of flavor!
Andréa says
I had a batch of blueberries in my freezer, and I wasn't sure how to use them. But then I came across this recipe, and it turned out really delicious. Thank you for sharing!
Dana Sandonato says
Love this pie so much! It was much easier to approach than I'd anticipated and it turned out perfectly. Thank you!
Jess says
So delish and perfect for summer!
Erik says
Wow never knew how easy it would be to use frozen here. So good!
Suja md says
Better than store-bought and so much more wholesome! Loving these!
Elizabeth says
This pie is such a classic! I like how you can use frozen blueberries during the seasons when fresh blueberries aren't as readily available.
Heidy says
What an outstanding pie! I loved that I could use up my frozen blueberries and still have a fabulous-tasting pie! I will be using this recipe again!
dessertswithstephanie says
So nice to hear, Heidy! Thanks for the feedback on this recipe.
Andréa Janssen says
Such a delicious pie and a great treat to use op leftover frozen blueberries. Thank you for sharing.
Mary says
Another great pie recipe! Fully loaded with blueberries! I do admit to using a refrigerated crust though as I had one left from making a quiche.
Fransic verso says
This is yummy pie, I've tried the blueberry pie and it taste so good. It's been a while since I did last time.
Chloe Arnold says
I have SO many frozen blueberries in my freezer, why did I never think to make a pie! This would be perfect for our family gathering next week! Thank you for the recipe!
Antonia says
Thank you for a great recipe. I LOVE blueberries and am now inspired to be more creative.
Antonia says
Forgot to leave a 5 star rating with my previous comment! A great recipe. Thankd
Pedja says
I just love your recipes. They hit the right spot 🙂 Can I use gluten-free flour? Will it be this crusty?
dessertswithstephanie says
Flaky dough will not work well when using gluten-free flour. I have a sweet dough crust that works nicely for gluten-free.
Debbie says
I love blueberry pie (all pie really!) and using frozen blueberries is awesome! The recipe is so easy to follow! Yum!
Karrie says
The process for creating a blueberry pie using frozen blueberries worked well for me. The video was helpful - and the pie is fantastic!
dessertswithstephanie says
Hi Karrie, thank you for your feedback! This is a fav pie in my family.
Charlie says
This is our 'go to' blueberry pie recipe. We have made it with frozen blueberries and fresh blueberries.
dessertswithstephanie says
Hi Charlie, Thank you for the feedback. This has been my go-to pie for many years at the bakery.
Jamie T says
The tiny Maine blueberries really make this pie extra special. Yummy.
Mary Ann says
I can't get good blueberries in the winter so I am glad I found this recipe. The directions were clear and my pie was yummy!
Nanny says
This recipe works. I tried another recipe a few years ago using frozen blueberries and it was a gloppy mess. This one is perfect.
Jamie L says
Super good recipe for a blueberry pie. I like that the berries don't flop all over the plate.
Vince says
fantastic
chris says
10 for me
Nathan says
I made this pie over the weekend and it's the best blueberry pie I've ever had. Today I'm making two of them because I can't get it out of my head.
Jelly Bosh says
Hands down the best blueberry pie recipe I ever tasted. Nice it didn't gloop all over the place like some recipes.
The Curious Dig says
Another classic recipe! I love that you can use frozen blueberries and you give the extra tip for a good crust.
Adam says
Love the juice-slurry idea! Thx ??
SammyL2 says
The tips on your video have taken my pue making to a new level!
TaraLynne says
This recipe is crazy good. I used fresh blueberries because I had a lot of them. I will try the frozen option this fall.
JoLynn says
Great tips in the video. First bb pie I made that was really good!