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A slice of blueberry pie with a lattice crust on a white plate.
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5 from 1 vote

Classic Blueberry Pie with Frozen Blueberries

This classic blueberry pie with frozen blueberries is the BEST! With a guaranteed-not-runny blueberry pie filling made with frozen (or fresh) blueberries, hints of cinnamon and citrus, and a buttery, flaky pie crust, this recipe is sure to please any blueberry pie lover!
Prep Time25 minutes
Cook Time1 hour 10 minutes
Cooling Time6 hours
Total Time1 hour 35 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 258kcal

Equipment

  • Pan for cooking blueberries (a 3-5 quart saucepan, sauté pan, or Dutch oven will work well)
  • Rolling Pin
  • 9-inch glass pie plate (see note for using a 9.5 inch or deep dish pie plate)
  • Rimmed baking sheet
  • Pastry brush
  • Pie crust shield (optional)

Ingredients

  • 1 double-crust pie crust, refrigerated
  • 6 cups frozen blueberries (or fresh berries, see recipe note)
  • ½ cup granulated sugar
  • ¼ cup light brown sugar
  • ¼ cup cornstarch
  • 2 Tablespoons orange juice (or lemon juice)
  • ½ teaspoon ground cinnamon
  • ½ teaspoon fine sea salt
  • 1 large egg
  • 1 Tablespoon turbinado sugar

Instructions

Prepare the pie crust dough.

  • The dough should be separated into two discs (one for the top crust and one for the bottom crust) and will need to be refrigerated for at least 2 hours before using. If making homemade pie crust, you can make the dough up to 3 days ahead and keep it refrigerated (wrapped tightly with plastic wrap) until you’re ready to bake your pie (or make it up to 3 months in advance and freeze it).

Make the blueberry pie filling.

  • In a large pot, combine blueberries, both sugars, cornstarch, orange juice, cinnamon, and salt. Stir gently to coat the blueberries.
  • Cook the filling on the stove on medium-low heat until the berries release their juices, about 10 minutes. Stir the mixture frequently while cooking.
  • Turn the heat up to medium and continue to cook, stirring frequently, until the filling thickens and begins to bubble, about 10 more minutes. Let the filling cook while bubbling for 1 minute.
  • Transfer the filling to a heat-safe bowl and let it cool to room temperature.

Assemble the pie.

  • Ten to fifteen minutes before you plan to begin assembling the pie, remove the pie crust dough from the fridge and place on a cooling rack to soften slightly. (The dough should still be cool and slightly firm, but not so cold and firm that it cracks significantly when rolled. If the dough feels soft or mushy when held or pressed with your thumb, it has become too warm and will need to be re-chilled before it can be rolled out.)
  • Lightly sprinkle flour onto a clean counter or surface for rolling out the dough and onto your rolling pin. Place one unwrapped disc of dough onto the floured surface and roll the dough into a circle that’s 12 inches in diameter. Carefully transfer the rolled out crust to your pie plate.
  • Pour the room temperature pie filling into the pie crust in the pie plate.
  • Lightly sprinkle more flour onto the counter and rolling pin, then roll out the other disc of dough into a circle that’s 12 inches in diameter.
  • Place the rolled out dough over the filling in the pie plate (or create a lattice pie top). Trim any excess pie crust from the edges, then seal or crimp the edge. If using a solid crust top, use a small knife to cut a few small vent holes into the top crust for steam to escape while the pie bakes. Place the pie into the fridge to chill briefly while the oven preheats (see recipe note below regarding safety).
  • Place your oven rack in the bottom third of the oven and place a baking sheet onto this or a lower oven rack. (This will catch any filling that bubbles out of the pie plate so that it doesn't drip into the oven). Preheat the oven to 425°F.
  • Once the oven is preheated, prepare an egg wash by whisking together an egg with 1 Tablespoon of water until well blended. Remove the pie from the fridge and use a pastry brush to brush the egg wash over the crust. Sprinkle turbinado sugar over the egg wash.

Bake the pie.

  • Bake the pie at 425°F for 20 minutes. Then turn the oven temperature down to 350°F and continue baking for 45-50 minutes until the crust is golden and the filling is bubbling. (NOTE: A pie crust shield will come in handy to ensure the edges of the crust don’t burn. After 20 minutes, when you turn down the temperature, quickly but carefully open the oven and reach in to place a silicone pie crust shield or a bit of aluminum foil around the edges of the pie to keep the crust from burning while the pie filling continues to bake.)
  • Allow the pie to cool completely (ideally overnight) on a wire rack before serving to ensure that the filling has time to set. Serve the pie at room temperature, or reheat the pie briefly in a pre-heated 325°F oven if you’d prefer to serve it warm.

Notes

Storage: Store pie in a sealed container at room temperature or in the fridge for up to 3 days.
Make Ahead: Homemade pie crust dough can be made and refrigerated up to 3 days in advance (or up to 3 months in advance and frozen). The blueberry pie filling can be made up to 2 days in advance, cooled to room temperature and then stored in an airtight container in the fridge until ready to use.
Blueberry pie is best served the day after it's baked so that there's plenty of time for the filling to set before slicing and serving.
You can substitute an equal measure of fresh blueberries for frozen berries if you prefer. Note that you may not have to cook the filling quite as long, since the fresh berries will release less liquid than frozen berries will.
This recipe is designed for a standard 9 inch pie plate that's up to 1.5 inches deep. If using a 9.5 inch pie plate or a deep dish pie plate, you'll want to increase the recipe (both crust and filling) by half.
Safety Note: Refrigerating the pie briefly just before baking helps to chill the butter before it goes into the oven, which helps the pie crust to hold its shape as it bakes. Some pie plates, such as ceramic plates, are made of material that could crack or shatter with sudden temperature changes, such as moving them from the fridge right to a hot oven. You should have no issues if using a tempered glass (my recommendation) or metal pie plate, but for other types of pie plates or if you're unsure, skip refrigerating the pie just before baking to be on the safe side.

Nutrition

Calories: 258kcal | Carbohydrates: 51g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 236mg | Potassium: 125mg | Fiber: 3g | Sugar: 32g | Vitamin A: 69IU | Vitamin C: 13mg | Calcium: 19mg | Iron: 1mg