Best Bursting Blueberry Pie Flaky Crust. Calling all blueberry lovers for the best blueberry pie that is bursting with sweet ripe berries!
This easy blueberry pie uses the best frozen wild blueberries from Maine (you can also use fresh blueberries).
You can make our flaky ultimate all butter pie crust ahead of time and assemble this pie in no time just before baking!
This pie is bursting with blueberry flavor, warm spices, and lemon zest!
Why this Blueberry Pie recipe works
Blueberry pie is super easy to make since it does not require pitting or peeling of fruit. Delicious bursting blueberries are the star of the show in this pie!
They add a fresh, juicy, and bright flavor when paired with the warm spices and lemon zest.
This pie creates a beautiful bright blue thick and glossy interior formed by the fruit juices and cornstarch as they thicken while baking. It is gorgeous and delicious!
Every recipe starts with fresh and quality ingredients. Here is what you need for this pie recipe.
Pie crust — this can be homemade or store-bought. I highly suggest making our ultimate flaky all butter pie crust. This recipe has step by step instructions if you've never made pie dough!
Blueberries — For this recipe we are using frozen blueberries (you can also use fresh). My favorite variety is Wyman's Wild Blueberries from Main. You can find them in the frozen fruit section at any grocery store.
Sugar, lemon zest, cinnamon, and allspice — these add sweetness and flavor to the pie.
Cornstarch — for a thickened pie filling, we need cornstarch (you can also use the same amount of flour)
Butter — just a tiny bit of butter makes the filling shiny and extra delicious on top.
Egg wash — to brush over the crust. As the pie bakes, the egg wash makes the crust turn golden and look shiny.
Swap the blueberries for almost any frozen fruit. These ratios will work with:
- frozen mixed berries
- frozen raspberries
- frozen cherries
I do not recommend frozen strawberries as they are much larger and contain a lot of water.
Time saving tip for making pie ahead of time
You can make the dough ahead of time, up to two days, and store it in the fridge before rolling it out and filling with the frozen blueberry filling.
One step done ahead of time to save you time when you are ready to bake and serve.
You can also make the filling ahead of time by tossing all filling ingredients in a bowl, putting them a freezer bag, and putting the filling in the freezer until ready to use.
You can do this up to two days ahead of time.
Baking pie with frozen berries
You CAN thaw frozen fruit first, but you DO NOT NEED TO thaw frozen blueberries (or other fruits) before baking them in a pie.
You will need to bake the blueberry pie bit longer than you would with fresh or thawed fruit.
The key when using frozen fruit is adding a little extra binding agent such as flour or cornstarch to ensure the extra fruit juice turns into that ooey gooey jam like filling.
That's it! I prefer baking them frozen since they burst as they bake and don't get shriveled in the thawing ahead of time process.
This Wild blueberry pie is bursting with bright blue bubbly juices from the yummy blueberry filling. It is an easy pie everyone will love!
From my Cucina to Your Table. Mangia! Mangia! (Eat!)
Made with Amore, Elena
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This blueberry pie is bursting with berries and wrapped in a flaky buttery crust. You will absolutely love it!Print
Calling all blueberry lovers! This easy blueberry pie is easy peasy and uses the best frozen wild blueberries from Maine. You can make our flaky ultimate all butter pie crust ahead of time and assemble this pie in no time just before baking! This pie is bursting with blueberry flavor, warm spices, and lemon zest. You will love it!
1 recipe for flaky ultimate all butter pie crust
1 egg, well beaten for egg wash
- 5 cups Wyman’s Frozen Wild Blueberries (or other variety)
- ¾ cups sugar
- 2 tablespoons cornstarch
- 2 tablespoons all purpose flour
- ½ teaspoon cinnamon
- ½ teaspoon allspice
- Zest of 1 lemon
- Combine sugar, flour, cornstarch, lemon zest, all spice and cinnamon in bowl, stir to combine. Add the blueberries and and toss to coat all the blueberries.
- Roll out 1 disk of dough to just under ¼ inch thick on a lightly floured surface and fit into a 9-inch glass pie plate. Roll out remaining disk of dough to a 13-inch round. Rolled-out dough can be refrigerated up to 8 hours. (Be sure to let the 13-inch round sit at room temperature until pliable before topping pie, or it will break.)
- Place prepared blueberries in pie shell, brush edges with water, and cover pie with top crust. Trim excess, leaving a 1-inch overhang. Fold top edge over bottom crust to seal, and crimp as desired. Cut steam vents in top crust. Freeze entire pie for 30 minutes.
- Meanwhile, preheat oven to 415 degrees Fahrenheit with rack in lowest position. Brush pie with egg wash and sprinkle with sanding sugar (if desired). Place a foil-lined rimmed baking sheet on floor of oven to catch any drips.
- Bake pie on lowest rack for 15 minutes at 415 F. Reduce oven temperature to 375 degrees Fahrenheit and bake until well browned, for an additional 45 minutes.
- After total bake time of one hour: Tent pie with foil and continue to bake until bubbling through vents, about 20 minutes more. Let cool completely on a wire rack, at least 4-6 hours. Pie can be made 1 day ahead and stored at room temperature.
Keywords: pie, butter crust, blueberry pie, frozen berry pie, flaky butter pie crust