Homemade blueberry pie made with frozen blueberries is simple to prepare year-round. With a few pantry staples you can make a thick, non-runny filling from scratch.
Blueberries shine in summer, but frozen berries make it easy to bake a blueberry pie any time of year — even for holidays like Thanksgiving.
Fresh vs. Frozen Fruit
You can use either fresh or frozen berries for most berry pies. The ingredients and amounts stay the same; the main difference is bake time. Frozen fruit typically requires a longer bake so the filling reaches a proper temperature and thickens.
Should you thaw frozen blueberries before baking pie?
Thawing is optional. You can bake the pie straight from frozen, but expect a longer cooking time. If you do thaw the berries, drain any excess liquid before mixing with the thickener to avoid watering down the filling.
How do you thicken blueberry pie filling?
Common thickeners include cornstarch, flour, quick-cooking tapioca, and arrowroot. Cornstarch is a reliable choice because you need less of it than flour and it thickens effectively when heated.
Pro tip: Mix cornstarch with the sugar first to prevent clumping and ensure even distribution through the berries.
How To Avoid Runny Pie Filling
To prevent a runny filling, bake the pie until the center is actively bubbling, not just the edges. Cornstarch requires high heat to activate, so patience is key. Allow the pie to cool completely after baking so the filling can set.
Tip: If the crust browns before the filling bubbles, tent the pie with foil and continue baking. Baking a pie made with frozen fruit can take significantly longer — sometimes up to two hours — to ensure the filling thickens and the crust cooks through.
Pro tip: Place a foil-lined sheet pan or silicone mat on the rack below the pie to catch any filling that bubbles over.
Ingredients
For this homemade blueberry pie you will need:
- Pie crust — two crusts, top and bottom. A sturdy homemade crust stands up better to long bake times than many store-bought crusts.
- Blueberries — fresh or frozen (amounts below use frozen as an example).
- Granulated sugar — sweetens the filling and can be sprinkled on the crust for sparkle.
- Cornstarch — to thicken the filling.
- Lemon juice and zest — optional, but brighten the filling and add a pleasant tang.
- Egg — whisked for an egg wash to seal and brown the crust.
How to Make Blueberry Pie From Scratch
Begin with a chilled pie dough. Homemade crust is recommended because it tolerates longer baking better than many premade crusts. Roll one half of the dough and fit it into a 9-inch pie plate, trimming excess.
While the crust chills, toss the blueberries with sugar, cornstarch, lemon juice, and zest. Transfer the mixture to the bottom crust.
Roll out the remaining dough and create a lattice or full top crust. Brush the bottom crust edge with egg wash and seal the top crust to it. Crimp or braid the edge for a finished look. Brush the assembled crust with egg wash and sprinkle with sugar.
Bake at 350°F until the crust is golden and the filling bubbles in the center. Fresh fruit usually finishes in about 60–75 minutes; frozen fruit can take 90–120 minutes. If the crust browns too quickly, cover with foil and continue baking. Let the pie cool completely so the filling can set before slicing.
Pro tip: Use a clear pie dish to monitor the bottom crust and place a lined sheet tray on the rack below to catch any overflow.
After baking, allow the pie to cool completely so the filling gels. This is the final step that transforms a bubbling hot pie into neat slices that hold their shape.
Other Pies to Make with Frozen Fruit
- Frozen mixed berry pie
- Frozen raspberry pie
- Blueberry pie with streusel topping
- Cherry crumble pie
- Blueberry cream pie
Homemade Blueberry Pie
Ingredients
- 2 pie crusts (for top and bottom)
- 5 cups frozen blueberries (700 g)
- 1 cup granulated sugar (plus extra for sprinkling)
- 6 Tbsp cornstarch
- 1 Tbsp lemon juice
- zest of 1 lemon (optional)
- 1 egg, whisked for brushing
Equipment
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Rolling pin
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9-inch pie dish
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Pizza cutter or knife for strips
Instructions
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Preheat oven to 350°F (175°C).
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Prepare pie crust and divide the dough in half. Keep it cold, chill briefly if needed. Roll out one half, fit into the pie dish, and trim excess.
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Toss the blueberries with sugar, cornstarch, lemon juice, and zest. Pour the filling into the prepared crust.
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Roll the remaining dough and cut 1-inch strips for a lattice, or cover with a full top crust and cut vents. Brush the bottom crust edge with egg wash and seal the top crust to it. Crimp or braid the edges as desired.
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Brush the assembled crust with the whisked egg and sprinkle with a little extra sugar.
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Bake at 350°F until the crust is browned and the filling bubbles in the center. Fresh fruit: about 60–75 minutes. Frozen fruit: 90–120 minutes. If the crust browns too quickly, cover with foil and continue baking. Cool completely so the filling can set.
Notes
- A clear pie dish helps you confirm the bottom crust is fully baked.
- Place a foil-covered sheet tray or silicone mat on the rack below the pie to catch any bubbling overflow.
Nutrition
Disclaimer: Nutritional values are estimates provided for guidance.
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FAQ’S
The pie is done when the crust is golden brown and the filling bubbles in the center, not just at the edges. The filling will continue to thicken as the pie cools.
At room temperature, cover loosely and enjoy within 2–3 days. Refrigerated, it will keep up to 5 days.
Use a clear pie dish to monitor the bottom crust and bake until the center bubbles. For extra protection, blind bake the bottom crust before adding the filling.