Easy Blueberry Pie
Easy Blueberry Pie Recipe with Frozen Blueberries
There’s nothing quite like a homemade blueberry pie, especially when you can whip it up using frozen blueberries straight from your freezer. This Easy Blueberry Pie Recipe is perfect for impromptu gatherings or whenever you’re craving that sweet, tangy flavor of fresh blueberries. The convenience of frozen fruit means you can enjoy this classic dessert any time of year, bringing a touch of summer into your kitchen regardless of the season. Trust me, this pie is a delightful way to create a warm, inviting atmosphere with minimal effort.
Why you’ll love this dish
This blueberry pie is more than just a dessert; it’s a celebration of flavors and convenience. Using frozen blueberries not only saves time, but it also allows you to enjoy rich, juicy berries even when they are out of season. The crust has that perfect buttery crunch, while the filling is sweetened just right with a touch of lemony brightness that elevates the whole experience.
"This pie truly reminded me of summer! The blueberries burst with flavor, and the crust was simply divine." – Happy Baker
Whether it’s for a cozy family brunch, an afternoon tea with friends, or a festive holiday meal, this recipe fits perfectly on any table. It’s also budget-friendly and easy enough for even the most novice baker to master. You’ll love making this pie again and again!
Step-by-step overview
Creating this Easy Blueberry Pie Recipe is simple and straightforward. The process involves making a flaky pie crust, filling it with an abundant blueberry mixture, and baking until golden. Let’s break down how this delicious pie comes together!
What you’ll need
Gather these ingredients to kickstart your baking adventure:
- 2 1/2 cups all-purpose flour
- 3/4 teaspoon salt
- 1 cup unsalted butter (chilled and diced)
- 3/4 cup ice water (plus more as needed)
- 6 cups frozen wild blueberries (don’t thaw them)
- 7 tablespoons cornstarch
- 1 cup granulated white sugar
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1 large egg (lightly beaten with 1 tablespoon water for egg wash)
Feel free to substitute the all-purpose flour with gluten-free flour for a dietary adjustment or use honey in place of granulated sugar for a natural sweetener!
Directions
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Make and Chill the Pie Dough: In a large bowl, combine flour and salt. Add chilled, diced butter and mix until the mixture resembles coarse crumbs. Gradually stir in ice water until the dough holds together. Divide into two discs, wrap in plastic, and chill for at least 1 hour.
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Assemble the Pie Using Frozen Blueberries: Preheat your oven to 425°F (220°C). Roll out one pie dough disc and fit it into your pie pan. In a separate bowl, combine frozen blueberries, cornstarch, sugar, lemon juice, and salt. Spoon the mixture into the prepared crust. Roll out the second disc and place it over the filling. Seal and cut slits in the top for steam to escape.
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Bake the Pie: Bake for 45-50 minutes or until the crust is golden brown and the filling is bubbling. Keep an eye on the edges; you might want to shield them with foil if they brown too quickly.
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Cool and Serve: Allow the pie to cool for a couple of hours before slicing. This helps the filling set up nicely. Serve it as is, or with whipped cream or ice cream for an extra indulgence.
Best ways to enjoy it
This blueberry pie pairs beautifully with a scoop of vanilla ice cream on top or a dollop of freshly whipped cream. For a refreshing twist, serve it with a side of lemon sorbet. Pair it with a cup of tea or a glass of sweet iced tea for a lovely afternoon treat.
Storage and reheating tips
To keep your pie fresh, it’s best stored in the refrigerator, covered with plastic wrap or aluminum foil. It can last up to 3-4 days chilled. If you’d like to enjoy slices later, you can freeze individual portions. Just wrap each slice in plastic wrap and place it in an airtight container. When you’re ready to enjoy it, thaw in the fridge overnight and warm it in the oven to restore that delightful crust.
Helpful cooking tips
- Always ensure your butter is very cold for a flaky pie crust. Chill your mixing bowl too if possible!
- If the filling isn’t bubbling at the end of baking, it may not have thickened properly. If this happens, you can sprinkle a bit more cornstarch over the blueberries next time.
- Try to let your pie cool completely before cutting into it; this will help prevent the filling from spilling out.
Creative twists
Make this blueberry pie your own by adding a teaspoon of cinnamon or nutmeg to the blueberry filling for a warm spice flavor. You could also sprinkle a crumb topping made from flour, brown sugar, and oats for an intriguing texture contrast. For a twist on tradition, replace blueberries with raspberries or peaches, or mix multiple berries for a berry medley pie!
Common questions
How long does it take to prep this pie?
The prep time for this recipe is about 20 minutes, plus at least an hour for chilling the dough.
Can I use fresh blueberries instead of frozen?
Yes, you can use fresh blueberries if they are in season. Just reduce the sugar by about 1/4 cup since fresh blueberries are generally sweeter than frozen ones.
How do I know when the pie is done baking?
Your pie is ready when the filling is bubbling and the crust is a beautiful golden brown. The internal temperature should reach approximately 190°F (88°C) if you want to check with a thermometer.
Now you’re all set to create a fantastic blueberry pie that will impress everyone! Happy baking!
Easy Blueberry Pie
Ingredients
Method
- In a large bowl, combine flour and salt. Add chilled, diced butter and mix until the mixture resembles coarse crumbs.
- Gradually stir in ice water until the dough holds together.
- Divide into two discs, wrap in plastic, and chill for at least 1 hour.
- Preheat your oven to 425°F (220°C).
- Roll out one pie dough disc and fit it into your pie pan.
- In a separate bowl, combine frozen blueberries, cornstarch, sugar, lemon juice, and salt.
- Spoon the mixture into the prepared crust.
- Roll out the second disc and place it over the filling. Seal and cut slits in the top for steam to escape.
- Bake for 45-50 minutes or until the crust is golden brown and the filling is bubbling.
- Keep an eye on the edges; you might want to shield them with foil if they brown too quickly.
- Allow the pie to cool for a couple of hours before slicing. This helps the filling set up nicely.
- Serve it as is, or with whipped cream or ice cream for an extra indulgence.
