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
The answer is yes! Simply use the same amount of blueberries and use water in place of the blueberry juice.
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
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 to brush pie crust before baking
- 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 (½ cup) of juice o be used later.1 ½ Pounds Frozen Blueberries, defrosted and drained
- Place cornstarch in a small bowl and dissolve by whisking in 3 fluid ounces (6 tablespoons) of cold water.3 Tablespoons Cornstarch, 3 Fluid Ounces Cold Water
- Put the granulated sugar into a medium saucepan.5 Tablespoons Granulated Sugar
- In a small bowl combine granulated sugar, ground cinnamon and salt.1 teaspoon Cinnamon, ⅔ Cup Granulated Sugar, 1 teaspoon Salt
- Pour blueberry juice into saucepan with granulated sugar. Heat on medium-high heat, stirring occasionally until it begins boiling.½ Cup Blueberry juice (reserved from defrosted blueberries)
- 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.1 Batch Flaky Dough
- 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.1 Large Egg, lightly whipped, 1 tablespoon Raw Sugar 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.
- After baking, place on a cooling rack and allow to cool completely before serving.
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.