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 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 blueberries defrost in your refrigerator overnight in the bag you purchased them in. When you are ready to start your pie, drain defrosted 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 reserved juice from defrosting the blueberries. Follow 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 cornstarch has dissolved.
- Measure 2 ounces (5 tablespoons) of granulated sugar in a medium-sized saucepan and add reserved blueberry juice. Begin heating over medium-high heat, stirring occasionally until mixture begins to boil.
- Once boiling, lower heat to medium and pour cornstarch/water mixture into pan. Stir this constantly until a thick paste forms (see Figure A).
- Next add sugar/cinnamon/salt to saucepan and continue stirring until sugar has melted (see Figure B). Remove pan from the heat and let cool. You want this cool or it will soften and perhaps melt your pie crust.
- Pour slurry into a bowl with drained blueberries and fold together gently to avoid smashing the fragile blueberries. Continue folding until all 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 blueberry filling to the dough-lined pie tin and smooth berries evenly in the pan, after all everyone wants their equal share of berries!
- Place the top crust over berries and seal 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 pie, place 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 oven to 425°F. This pie needs to bake at a high temperature for the filling to set and the crust to contain flaky layers.
- Place pie on a cookie sheet or pie drip catcher and bake for a total of 30 minutes.
- Check 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 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 pie. Begin by scoring 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
📋 Recipe
Blueberry Pie with Frozen Blueberries
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
- Bowls, measuring cups and spoons
- Saucepan
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)
- ½ Cup Blueberry juice (reserved from defrosted blueberries)
- 3 Tablespoons Cornstarch
- 3 Fluid Ounces Cold Water (for dissolving cornstarch)
- 5 Tablespoons Granulated Sugar
- 1 teaspoon Cinnamon
- 1 teaspoon Salt
- ⅔ Cup Granulated Sugar
- 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 cornstarch to a small bowl and dissolve by whisking in 3 fluid ounces of cold water.
- Measure 5 tablespoons granulated sugar into a medium-sized saucepan.
- In a small bowl combine ⅔ cup sugar, 1 teaspoon ground cinnamon and 1 teaspoon salt.
- Pour blueberry juice into saucepan with granulated sugar. Heat on medium-high heat, stirring occasionally until it begins boiling.
- Lower heat to medium. Add cornstarch/water mixture to pan and stir constantly until thick.
- Add sugar/cinnamon/salt to pan and stir until sugar is melted.
- Remove pan from heat and let slurry cool briefly.
- Pour slurry over blueberries and fold until all berries are coated.
Assembling the pie
- Pour blueberry filling into a pie pan lined with the dough of your choice. Evenly distribute filling using an offset spatula.
- Place top crust over filling and seal pie by fluting the crust. Cut at least four 2" slits into 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 refrigerator or freezer to allow the crust to relax.
Baking the Pie
- Preheat the oven to 425℉ (218℃) while the pie is resting in refrigerator/freezer.
- Place pie on a cookie sheet or pie drip catcher and bake for 30 minutes. Check pie after 20 minutes. If 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.
Video
Nutrition
Calories: 140kcalCarbohydrates: 34gProtein: 1gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gTrans Fat: 0.002gCholesterol: 19mgSodium: 244mgPotassium: 72mgFiber: 2gSugar: 29gVitamin A: 65IUVitamin C: 11mgCalcium: 9mgIron: 0.4mg
Tried this recipe?Let us know how it was!
Karen says
I would love to make this pie for Thanksgiving, but because of travel, I would need to make it in advance. Would that work? Might you share a few tips for how to prepare this pie ahead of time? How would you recommend storing it? Thank you. 🙂 Looks so good!
dessertswithstephanie says
Hi Karen, after the pie cools completely wrap well in plastic or foil (or place in an airtight container). If serving within a day you may leave it at room temperature. If not, place in fridge. I hope you enjoy the recipe and wishing you the happiest Thanksgiving!
Karen Tramm says
“Just like Grandma’s!”
My family said perfect in every way.
Five Stars earned!
dessertswithstephanie says
Hi Karen, thank you for the feedback! So pleased our family enjoyed the blueberry pie.
Fransic verso says
I love this pie and the good part when you slice it, it doesn't fall or get ruined. Which allows us to enjoy eating it. 10/10 recipe and always love making it.
Beth says
This recipe was so good. I followed the directions, and I ended up with a delicious pie. I love that I can make this all year long.
Jfran says
Delicious! Easy method to use frozen fruit that's in a clump that needs to be thawed before using. Good instructions too. Thanks!
Joyce in Virginia says
Blueberry Pie is one of my favorites so I'm always trying a new recipe! I usually have frozen Wymans blueberry on hand for smoothies so that made this pie quick for me. This recipe has the consistency and texture of the filling perfect! It was never runny and set up perfectly! The only thing I changed was adding a dash of nutmeg because I love nutmeg with blueberry pies! Will be keeping and using this recipe a lot! Thank you for the simplicity!
Cher from Vancouver, BC says
Made this pie yesterday and brought to a dinner party. Everyone raved about it! My husband who isn’t a fan of blueberry pie had two slices! The level of sweetness is just right - perfect in fact. I realize now how overly sweet all the blueberry pies I’ve had in the past were. I followed all the steps exactly, no changes made. The filling stays intact after slicing, and its nice to still see actual blueberries in it instead of a just jam as is the case in most other pies I’ve tried.
dessertswithstephanie says
Cher, Thank you for stopping by and leaving a review on the blueberry pie. So happy it worked out for you and that your husband is now a convert!
Vasu Devan says
your blueberry pie recipe looks great! The step-by-step guide made it a breeze to follow, and the pictures had my mouth watering. Thanks for sharing this delightful treat 🥧👩🍳
Tracey Kifford says
This is an amazing pie. I made it at the weekend and my family devoured it within minutes!
Marijana Čuvalo says
I had no idea there was something called a pie shield. Learned something new. Great recipe.
Sue-Tanya Mchorgh says
This blueberry pie recipe is an absolute treat for berry lovers! 🥧💙 I appreciate the tips to avoid common pitfalls and the use of frozen blueberries for year-round enjoyment.
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!
Sara says
The pie was perfect!
dessertswithstephanie says
Hi Sara, thank you for the feedback! So pleased you enjoyed the blueberry pie.
Suja md says
Better than store-bought and so much more wholesome! Loving these!
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.
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!