blueberry pie recipe with frozen blueberries
- The Best blueberry pie recipe with frozen blueberries
- Easy Frozen Blueberry Pie with Crispy Crust
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Easy Frozen Blueberry Pie with Crispy Crust Works
- ❓ Frequently Asked Questions About Frozen Blueberry Pie with Crispy Crust
The Best blueberry pie recipe with frozen blueberries
Easy Frozen Blueberry Pie with Crispy Crust
A simple, no-fuss pie that uses frozen blueberries for a sweet, tangy filling. The buttery crust holds up perfectly to a warm, gooey filling.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 cup cold unsalted butter, cubed
- 6-8 tbsp ice water
- 2 (14 oz) packages frozen blueberries, thawed
- 1 cup granulated sugar
- 1 tsp lemon juice
- 1 tsp vanilla extract
👨🍳Directions
-
1
Preheat oven to 425°F. Line a baking sheet with parchment paper for easy transfer later. -
2
In a large bowl, cut cold butter into flour and salt until the mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, mixing just until the dough comes together. Divide dough in half, flatten each into discs, and wrap in plastic. Chill for 30 minutes. -
3
Roll out one disc of dough to fit a 9-inch pie dish. Transfer to the dish, pressing edges to form a crust. Trim excess dough, crimp edges with a fork, and chill while preparing the filling. -
4
In a saucepan, combine thawed blueberries, sugar, lemon juice, and vanilla. Cook over medium heat, stirring occasionally, until the berries release their juices and the mixture thickens (about 10–12 minutes). Pour filling into the crust. -
5
Roll out the second dough disc to a thin circle, place on top of the filling, and crimp edges with a fork. Cut slits in the top crust to allow steam to escape. Bake at 425°F for 25–30 minutes until the crust is golden.
🔧Equipment
- Mixing bowls
- Rolling pin
- Pie dish (9-inch)
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Frozen Blueberry Pie with Crispy Crust Works
❓ Frequently Asked Questions About Frozen Blueberry Pie with Crispy Crust
How do I thaw frozen blueberries for this pie?
Use them straight from frozen in the pie crust—no thawing needed. Just add them directly to the filling, ensuring they’re evenly distributed. If you prefer slightly softer berries, let the frozen blueberries sit out for about 10 minutes before adding them, but this isn’t required.
Can I substitute fresh blueberries for frozen?
Yes, you can. Fresh blueberries work just as well, but they may require a little extra time to cook down into a jammy filling. If using fresh, gently mash a few to release juices and help them blend into the crust.
What’s the best way to keep the pie from cracking?
To prevent cracks, chill the pie dough completely before rolling it out. Prep the pie dish, then roll the dough to fit, leaving a slight overhang for sealing. Trim the excess, crimp the edges, and blind-bake the crust for 10 minutes before adding the filling to avoid a soggy bottom.
How long should I bake the pie for?
Bake until the filling is bubbling and the crust is golden, which usually takes 35–40 minutes at 375°F. Check for doneness by inserting a toothpick near the center—it should come out clean, or with a few moist crumbs.
Can I make this pie ahead of time?
Absolutely. Assemble the pie, cover loosely with foil, and refrigerate for up to 24 hours. Bake as directed. For best texture, let it sit at room temperature for 15 minutes before serving to help the filling set.
