Name: Frozen Blueberry Pie with Homemade Butter Crust
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 3 1/2 cups (450 g) All-Purpose Flour; 1/2 cup (50 g) Icing Sugar - powdered sugar; 1/4 tsp Salt; 1 1/4 cups (290 g) Cold Unsalted Butter; 1/2 cup (110 g) Ice Water; 5 1/2 cups (800 g) Frozen Blueberries; 3/4 cup (160 g) Granulated Sugar; Juice of 1/2 Lemon; 3 tbsp Cornstarch; 1 tsp Vanilla Extract

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This blueberry pie is made with frozen blueberries for a juicy, thick filling and a flaky crust you can make any time of year.

This blueberry pie uses frozen blueberries for a juicy, thick filling you can make any time of year.

I adjusted the ratios to handle the extra juice from frozen berries so the filling sets cleanly and slices easily.

Why you’ll love this recipe

Works all year round - Made with frozen blueberries, so you can bake this blueberry pie anytime, not just during berry season.
Thick, sliceable filling - The filling sets properly and holds its shape without being runny.
Flaky, buttery crust - A homemade pie crust that stays crisp and pairs perfectly with the juicy blueberry filling

Ingredients You Need

All-purpose flour: Regular white flour for the pie crust.
Powdered sugar: Fine sugar used in the crust.
Salt: Fine salt.
Vanilla extract: Optional, for the crust.
Unsalted butter: Cold and cut into cubes.
Ice-cold water: Very cold water.
Frozen blueberries: Use straight from frozen, don’t thaw.
Lemon juice and zest: Fresh lemon.
Cornstarch: For the blueberry filling.

Tips for this recipe

Use frozen blueberries directly - Don’t thaw them to avoid excess juice in the filling.
Chill before baking - Freeze the pie for 30–60 minutes to help the crust hold its shape.
Seal the edges well - Press the edges properly so the filling doesn’t leak while baking.
Protect the crust - Cover the edges with foil if they brown too fast.
Let it cool completely - The filling thickens as it cools, so wait before slicing.

How to Make a Blueberry Pie

This is my go-to homemade butter pie crust, simple and reliable for all my pies.

Combine flour, powdered sugar, and salt, then cut in cold butter until crumbly.

Add ice-cold water to form a dough, wrap and chill for 20 minutes.

Roll out half the dough, place in a pie dish, shape the edges, prick the base and freeze the crust.

Cook frozen blueberries, sugar, lemon juice, vanilla, and cornstarch for 5–7 minutes until thick.

Let the filling cool completely, then pour into the crust.

Roll out the remaining dough and cut strips.

Arrange the strips into a lattice pattern over the filling.

Press and seal the edges, then trim the excess.

Freeze the pie for 30–60 minutes.

Brush with egg wash and bake at 180°C for 45–55 minutes until golden.

Let cool completely before slicing so the filling sets.

Serving suggestions

Serve at room temperature - Let the pie rest before slicing for clean slices.
Serve slightly warm - Warm in the oven for a softer filling and crisp crust.
Add whipped cream - A simple topping that pairs well with the blueberry filling.
Serve with vanilla ice cream - Classic combination with warm blueberry pie.

Storage

Store covered in the fridge for up to 4 days or freeze for up to 2 months.

Variations

Mixed berry pie - Use frozen blueberries with raspberries or strawberries.
Lemon blueberry pie - Add extra lemon zest for a brighter flavor.
Crumble topping - Replace the lattice with a simple streusel topping.
Mini pies - Bake in small tart pans for individual servings.

Recipe Questions

Can I use frozen blueberries for pie?

Yes, use them straight from frozen for best results.

Do I need to thaw frozen blueberries?

No, it helps avoid excess liquid in the filling.

Why is my blueberry pie runny?

It needs more cooking time or cooling time to fully set.

How do I thicken blueberry pie filling?

Use cornstarch and let the pie cool completely after baking.

More Pie Recipes

Apple pie recipe

I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!

Frozen Blueberry Pie with Homemade Butter Crust

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5 from 1 review

Author: Fadela
Total Time: 1 hour 25 minutes
Yield: 10 slices

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Description

Blueberry pie made with frozen blueberries, a flaky homemade butter crust, and a thick, juicy filling (9–10 inch pie, 8–10 slices).

Instructions

Pie crust

In a large bowl, combine flour, powdered sugar, and salt. Add cold butter cut into small cubes and rub it into the dry ingredients with your fingertips until you get a crumbly texture with small pieces of butter.
Pour in the ice-cold water little by little, mixing just until the dough comes together. Do not overmix. Shape into a ball, then divide into 2 equal portions.
Wrap each dough in plastic wrap and chill for 20 minutes to make it easier to roll out.
On a lightly floured surface or between parchment paper, roll out one portion of dough into a circle about 3–4 mm thick, slightly larger than your pie dish.
Transfer the dough into the pie dish, gently press it into the bottom and sides, and shape the edges. Prick the base with a fork, then place the crust in the freezer while preparing the filling.

Blueberry filling

In a saucepan, combine frozen blueberries, sugar, lemon juice, vanilla, and cornstarch.
Cook over medium heat, stirring regularly, until the mixture thickens and the juices become glossy, about 5–7 minutes.
Remove from heat and let cool completely before using. This step is important for a set filling.

Assembly

Pour the cooled blueberry filling into the prepared crust and spread evenly.
Roll out the second portion of dough and cut into strips about 2–3 cm wide.
Arrange half the strips over the pie in one direction, then place the remaining strips across to form a lattice pattern.
Press the ends of the strips into the edges to seal, trim any excess dough, and reshape the edges if needed.
Place the pie in the freezer for 30 minutes to 1 hour to help it hold its shape during baking.

Baking

Preheat the oven to 180°C (350°F).
Brush the top crust with beaten egg wash for a golden finish.
Bake for 45–55 minutes on the middle rack until the crust is golden brown and the filling is bubbling.
Let the pie cool at room temperature before slicing so the filling can fully set.