Hi everyone! Today, I want to share my ultimate blueberry pie recipe using frozen blueberries. If you are following me on Instagram or Facebook, you already saw several pictures of it. People wanted to learn how to make it, so here it is. A special thing about this recipe is that it’s made with frozen blueberries so you can enjoy it all year round. So far I heard from different people include my husband that it is the best blueberry pie they’ve ever tried before. Now, you really want to try this pie, right? I Hope you do. I will teach you how to make it step by step. You can see that it’s very easy and simple to make this fancy looking pie. Let’s get started.
Yield: 1 9-inch Pie
Short Korean Lesson
- HuSik (후식) = Dessert
- GanSik (간식) = Snack
Video Instructions
Pie Crust Ingredients:
- 2¼ Cups All Purpose Flour
- ¾ Cup Salted Butter
- 6-7 Tbsp Cold Water
- ½ tsp Salt
Filling Ingredients:
- 5 Cups Frozen Blueberries
- 1 Cup Sugar
- 5 Tbsp Cornstarch
- 1 tsp Lemon Juice (Optional)
- ¼ tsp Salt
- 1 Tbsp Salted Butter
Directions
Get about 5 cups of frozen blueberries. Compared to fresh blueberries, you can usually get frozen blueberries a lot cheaper and the flavor and texture of the pie will be just as good as using fresh blueberries. Preheat the oven to 425 F.
Put the frozen blueberries in a pot along with 5 Tbsp of cornstarch, 1 cup sugar, 1 tsp of lemon juice (optional), and ¼ tsp salt. Mix everything gently so that the blueberries will get covered with cornstarch. The cornstarch will help to thicken the pie filling.
Cook the blueberry mixture for about 15 minutes on medium-high. Occasionally stir it so that it will not burn to the bottom. After it starts to boil, you will see the filling gets thicker and thicker.
While the pie filling is cooking, you can prepare the pie dough. In a large mixing bowl, add 2¼ cups all-purpose flour, ¾ cup salted butter, and ½ tsp salt. Mix the flour and other ingredients with a fork so that the butter will make crumbles.
Slowly add 6-7 Tbsp of cold water to the flour and mix everything to knead the dough.
Once the dough is formed, divide it into 2. Shape each piece into a ball.
Roll out a dough ball with a rolling pin. It is nice to have this silicone mat when you bake something. How thin and big should the rolled dough be?
This is how I measure mine. We will make a 9-inch pie, so obtain 1 9-inch pie dish. Put your pie dish upside down like this. Your dough should be about 1 inch bigger all around the pie dish.
Transfer the pie crust into the pie dish.
Trim the edge of the pie crust with scissors and crimp the rim with your fingertips and knuckles.
By now, the pie filling will be done. Turn off the heat.
Pour the hot pie filling into the pie crust.
Chop 1 Tbsp worth of salted butter into little cubes and sprinkle them on top of the hot pie filling. The butter will melt and make a thin surface over the pie filling – that will help you weave the strips of pie crust for the lattice on top.
Roll the other piece of the pie dough to about the same size as the first one. Move the rolled dough to wax paper and cut the dough into ½ inch strips with a pizza cutter.
Weave the strips together. This is how I do it. Please check the video for this part.
Melt a little bit of butter in some milk. I will use it to brush the pie crust. This will help you get a nicely golden brown crust on top.
Put the pie in the preheated oven and bake it for about 30 minutes at 425 F. Depending on your oven, the baking time can vary.
After 30 minutes, you will get this delicious and pretty looking blueberry pie.
If you have somebody to show your love or appreciation, this sweet pie can be a perfect treat for them. Please try it someday and share your opinion with us.
Aeri’s Tip: When you roll out the pie crust, if you put some parchment paper on top, it will make the pie crust surface nice and smooth. It also makes it easy to transfer the pie crust into the pie plate by removing the paper in the other direction like this. Or the paper can be used as a cutting board when you need to cut the pie crust into strips in this video. A pizza cutter is a great tool to cut pie crust into strips.
My favorite recipe yet! Thank you!
Hi Linda,
That’s awesome to hear.. thanks a lot. 🙂
Great pie filling. I always add cinnamon to this. It takes it to the next level!
Thanks for sharing your tip, Norma.:)
Hi Aeri, I made your Blueberries pie for a couple of times already. My family loved it.
The recipe is so easy to follow thanks to the pictures and video that you provided.
Great job! Thank you.
Hi Paula,
I’m so excited to hear that. Thanks for trying my recipe. 🙂
Hi AeriLee, I made this for my neighbors and they said it was great. Now, I am making one so I can see for myself! Can’t wait for it to come out of the oven. Thank you!
hi TJ Dobbs,
That’s very kind of you..baking this for your neighbor.. I want to be your neighbor too.. lol Thanks for trying this and giving me this feedback. 🙂
What is the difference between cooking the blueberries or using the berries frozen and mix with the cornstarch, sugar, etc. ?
hi Muriel Strong,
Either you use fresh blueberries or frozen blueberries.. you will need cornstarch to thicken the pie filling… just the amount of the cornstarch can be slightly changed depends on how much liquid you get from blueberries while you are cooking them…
My family and I really enjoyed this recipe! The crust was easy to make, and this pie had the perfect amount of sweetness without being too sweet (unlike most blueberry pie recipes I have tried). So glad I found your page! I will check out your other recipes as well!
Hi Holly,
I’m so glad to hear that.. Thank you very much for your positive feedback. 🙂
Thank you so much for your very good recipe and very clear directions and video…so helpful…
Hi Susan,
I’m happy to hear that you like this recipe. Thanks 🙂
I made your blueberry pie filling recipe today.
It is DELICIOUS!!
I will certainly be making this recipe again and again.
Next time I’ll attempt the crust 😉
That’s awesome, Holli.
I use my pie crust recipe for different kinds of pie and other food .. and it turns out great everytime.. so yes.. please try it someday. 🙂 THanks for your feedback about this recipe.
I made this recipe and it is definitely a keeper! Finally, I have a way to make pie with my frozen blueberries without wondering if they’re too congealed or too runny. The 5 tablespoons of cornstarch was not overkill as a commenter wrote. The cooled pie was not too stiff and not runny. I will say, that the butter crust, while good, is not better than a lard crust and a lard crust is easier to make. Also, I don’t have one acquaintance or family member that will bother to make a handmade pie crust which is why I break the rules when I make mine. It’s tasty, flaky, and a whole lot easier the way I do it. In case you’re interested, I never use ice water, and I never measure the amount of water because I go way over what’s called for. After cutting in the lard/butter, I toss with a fork with my right hand and toss with my left hand in the mix till it has the look and the feel I’m going for. I sprinkle with water and toss till it looks like shreds and has no loose flour left. Next, I lightly make two balls handling no more than necessary. Flour the counter well and roll out mostly holding my rolling pin as if it’s a clock hand gently rolling back and forth around the edges. I don’t like split edges and I want it round. Next I sweep the excess flour away with a silicone brush and fold my crust in half , then quarters with the aid of a small dough scraper. So much easier than all the online methods and it’s flaky. I increased my recipe a little more than this one calls for because I like a generous amount of crust. Anyway, thanks for the great recipe. I will be making this filling from now on. Oh, I may add some extra lemon and the zest to my filling. Sooo good! PS: if you’re not making a butter crust, add another half teaspoon or so of salt to your flour.
Hi Wilda,
Wow, thanks for your detailed review and tips about this recipe. 🙂 awesome !! Thanks, I’m so happy you like it. Happy holidays.
This is the BEST blueberry pie recipe! I used to have blueberry bushes and could have fresh berries available and freeze them, also. My recipe then was with tapioca. Now I only use frozen berries and pre-cooking the blueberries with cornstarch gives more consistent results. LOVE! LOVE! LOVE this recipe! Thank you!
hi Pamela,
That’s awesome !! Thanks for your review about this recipe. My family also love this blueberry pie. 🙂