The Perfect Blueberry Pie using Frozen Blueberries

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.

This post may contain affiliate links. Please refer to the terms page for more information.

Jump to:

• Why I like this recipe
• Ingredients
• Slurry to set filling
• Pie assembly
• Baking
• Serving
• FAQs
• More blueberry desserts
• 📋 Recipe

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°. 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

More blueberry desserts

📋 Recipe