When it comes to classic fruit pies, blueberry pie stands out as a beloved favorite. I love using fresh blueberries when in season, but if I get a request for blueberry pie for Thanksgiving, I am always happy to make one using frozen blueberries. With a little extra thickener, the pie filling comes together perfectly and you can enjoy this seasonal berry pie all year long.
Ingredients for Blueberry Pie with Frozen Blueberries
- Frozen blueberries (or fresh, if in season. I like the wild blueberries from TJs)
- Corn starch or tapioca starch
- Zest and juice of one lemon
- Pinch of salt
- 2 rounds of pie dough (bottom and top crust)
- Egg (for egg wash)
Supplies needed for Blueberry Pie:
- Large mixing bowl
- Rolling pin
- Pastry cutter or pizza cutter
- Pastry brush
- Pie pan
- Wire rack
- Preheat and Prep: Begin by preheating your oven to 425°F (220°C). This high oven temperature is key to achieving that beautifully flaky crust and golden-brown finish.
- Blueberry Filling: In a large bowl, combine the frozen blueberries (no need to thaw), granulated sugar, corn or tapioca starch, lemon juice, lemon zest, and a pinch of salt. Mix until the blueberries are evenly coated.
- Pie Crusts: Roll out one of your pie crusts and place it in your pie pan. Pour the blueberry mixture into the bottom crust.
- Top Crust: Roll out the second pie crust and place it over the filling. You can opt for a traditional top crust or get fancy with a lattice top for that classic look. Trim any excess dough from the edges and crimp as desired.
- Egg Wash: For that shiny, golden finish, brush the top crust with a beaten egg. This step adds a lovely sheen to your pie.
- Ventilation: To allow steam to escape during baking and prevent a runny pie, make a few small slits or cutouts in the top crust if you aren’t doing a lattice top.
Baking and Beyond:
- Pie Shield: To protect the edges of the crust from over-browning, cover them with aluminum foil or use a pie shield. This will ensure that your pie has a beautifully even crust. I usually check the pie after 30 minutes of baking and add a foil “ring” if needed.
- Into the Oven: Place your pie on the middle rack of the preheated oven. Bake for 45-55 minutes, or until the crust is a perfect golden brown and the filling bubbles enticingly.
- Cooling: When your pie emerges from the oven, let it cool on a wire rack for at least 2 hours. This time allows the filling to set so it slices well and it’s runny.
Now it’s time to enjoy a slice of this delicious blueberry pie, preferably with a scoop of vanilla ice cream or a warm cup of coffee. Using frozen berries for pie is a great way to celebrate the flavors of summer, no matter the time of year.
In conclusion, this easy blueberry pie recipe is a fantastic choice, whether you’re using fresh or frozen berries. The combination of lemon juice and zest elevates the juicy blueberry filling, making it a true crowd-pleaser. So, grab your pie pan, roll out that homemade pie crust, and enjoy a slice of heaven with this perfect blueberry pie recipe.
Should I thaw my berries first?
Nope you don’t need to. The liquids will melt in the oven and create a thick filling when they combine with the corn starch.
What is the best pie thickener?
I really love tapioca starch because it always results in a perfect slice of pie. You can use corn starch too!
- 5 cups frozen blueberries (or fresh, if in season)
- 1 cup granulated sugar
- 2/3 cup corn or tapioca starch
- Zest and juice from 1 lemon
- Pinch of salt
- 2 prepared pie crusts (bottom and top crust)
- 1 egg (for egg wash)
- Preheat your oven to 425°F
- Prepare the blueberry filling: In a large bowl, combine frozen blueberries, granulated sugar, cornstarch, lemon juice, lemon zest, ground cinnamon, and a pinch of salt. Mix well.
- Prepare the pie crusts: Roll out one pie crust to about 12 inches in diameter and place it in a pie pan without trimming the over-hang. Pour the blueberry mixture into the crust.
- Add the top crust: Roll out the second pie crust. Either cut into strips to make a lattice top or simply place it over the filling. Trim any excess dough and crimp the edges to seal.
- Brush with egg wash: Beat the egg and brush it over the top crust for a golden finish.
- Ventilation: If you didn't make a lattice top- make a few small slits in the top crust to allow steam to escape.
- Bake: Put the pie in the preheated oven and bake for 45-55 minutes until the crust is golden and the filling is bubbling. Add a pie shield or round of aluminum foil if the edges start getting too golden.
- Cool: Allow the pie to cool on a wire rack for at least 2 hours before serving.