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slice of blueberry pie on a plate

Blueberry Pie with Frozen Blueberries

An easy to make blueberry pie packed with wild Maine blueberries and bursting with flavor!
4.88 from 32 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 10
Calories 140 kcal

Equipment

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 to be used later in the recipe.
    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.

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
Keyword blueberry pie, blueberry pie from frozen blueberries, blueberry pie recipe, easy blueberry pie, scratch blueberry pie
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