The best pecan pie! This recipe combines a classic pecan pie with a quick and easy graham cracker crust. The homemade pie has a gooey, caramel-y pecan filling made with brown sugar and no corn syrup. Perfect for Thanksgiving or anytime you are craving pie for dessert.

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Pecan pie is as traditional as pumpkin pie when it comes to dessert for Thanksgiving. It's decadent, sweet and nutty. This variation is tucked in an easy graham cracker crust that's thick and buttery {a lot like my pecan crackers}.

White chocolate pecan pie has been my family's favorite for years, but this pecan pie with graham cracker crust is giving it a run for the money!

why you will love this homemade pie

• Quick and easy recipe ~ using a graham cracker crust makes this pecan pie a cinch to prepare!
• Classic dessert ~ pecan pie is a Thanksgiving staple, but perfect for any time too.
• Simple ingredients ~ only eight ingredients required and no corn syrup!

ingredients you need

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• Brown sugar ~ used in both the graham cracker crust and the pie filling. I use dark brown sugar, but light brown also works.
• Melted butter ~ also used in both the crust and filling.
• Vanilla ~ a pure vanilla extract adds the perfect flavor to this homemade pie.
• Graham cracker crumbs ~ you can't have a graham cracker crust without them! I use Nabisco Honey Graham Crackers and crush them in my food processor.
• Pecans ~ use raw pecan halves. I like to buy mine at Trader Joe's.
• Large eggs ~ help to hold the filling together. The eggs need to be at room temperature. See the recipe card below if you need to bring them to room temperature quickly.
• All-purpose flour ~ just one tablespoon helps to thicken the filling since we are making it without corn syrup.
• Half and half ~ helps add richness and thickness to the pecan filling. You can substitute with heavy cream if you don't have half and half.

how to make the best pecan pie

Start by preparing the homemade crust. Of course, if you really want to save time you could use a pre-made store bought crust, but with only 5 minutes of prep time this from scratch crust really can't be beat. And this one is SO much better than a pre-made crust!

First crush the graham crackers into fine crumbs. You can use a food processor or place them in a zip-top bag and crush them with a rolling pin.

Add the graham cracker crumbs and brown sugar to a bowl and mix to combine. Then stir in the melted butter and vanilla. The mixture will be thick and sand like.

Next pour the mixture into a non-greased 9-inch pie dish {I use my Emile Henry deep dish pan} and with medium pressure press the crumbs evenly over the bottom and up the sides of the dish. You don't want to pack the crumbs firmly or the crust will be too hard.

Now spread the roughly chopped pecans evenly in the bottom of the prepared graham cracker crust and set aside.

In a medium to large bowl, whisk together the room temperature eggs, brown sugar, all-purpose flour, half and half, vanilla and a pinch of kosher salt.

Once combined add the melted butter and whisk until smooth. Pour the mixture evenly over the pecans.

Place a pie shield over the crust and bake for 40-50 minutes or until the center only slightly jiggles when moved. {I use folded aluminum foil for my fancy pie shield!} Remove the pie from the oven and allow to cool at least one hour before serving.

is pecan pie good with graham cracker crust?

Yes! The graham cracker crust is a perfect compliment to the gooey, brown sugar pecan filling. It is thick, buttery and it's quick and easy to make!

If you prefer a traditional pie crust I'd recommend either the crust from my frozen blueberry pie or my all butter pie crust.

should you bake graham cracker crust before filling it?

No, it is not needed with this pie recipe.

If you are using this graham cracker crust for another pie or cheesecake, be sure to follow that recipe as often times a pre-bake is necessary.

can you use stale graham crackers for the crust?

Yes, you could, but fresh graham crackers will give you the best tasting crust.

how to serve this classic pie

Pecan pie with a graham cracker crust can be served warm or at room temperature.

The pie filling loses some of it's gooey texture when cold, but it is still delicious and decadent served cold.

You can serve pecan pie as is or with a scoop of homemade whipped cream {this vanilla whipped cream is a perfect compliment}. Or go all out and serve it a la mode with your favorite ice cream {we love cinnamon ice cream with it!}

If you want to dress up this classic dessert, you can also drizzle the top with some melted chocolate.

how do you store pecan pie?

Store covered at room temperature for 1-2 days or covered in the refrigerator for 4-5 days.

To freeze this graham cracker crust pie; wrap the cooled pie in a couple layers of plastic wrap and then place in a zip-top bag or air tight container. Thaw overnight in the refrigerator and bring to room temperature before serving.

Remember to snap a picture and tag me on Instagram if you make this Pecan Pie {with Graham Cracker Crust}. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more variations of pecan pie to try

• White Chocolate Pecan Pie
• Banana Pecan Bars
• Coconut Pecan Tart

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Yield: 10 slices

Pecan Pie {with Graham Cracker Crust}

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The best, classic pecan pie with a quick and easy graham cracker crust. It has a gooey, caramel and pecan filling made without corn syrup.

Prep Time 20 minutes

Bake Time 50 minutes

Total Time 1 hour 10 minutes

Ingredients

graham cracker crust

• 2 cups graham cracker crumbs (240g/about 16 full sheets)
• ¼ cup brown sugar, packed (50g)
• ½ cup unsalted butter, melted (113g)
• 2 teaspoons pure vanilla extract

pecan pie filling

• 2 cups raw pecan halves, roughly chopped (8oz/227g)
• 2 large eggs, room temperature*
• 1 cup brown sugar, packed (200g)
• 1 tablespoon all-purpose flour
• 2 tablespoons half and half** (30mL)
• 2 teaspoons pure vanilla extract
• pinch of kosher salt
• ½ cup unsalted butter, melted (113g)

Instructions

1. Preheat the oven to 325°F.
2. For the graham cracker crust: start by crushing the graham crackers (240g/about 16 full sheets) into fine crumbs. You can use a food processor or place them in a zip-top bag and crush them with a rolling pin.
3. Add the graham cracker crumbs and brown sugar (¼ cup/50g) to a bowl and mix to combine. Then stir in the melted butter (½ cup/113g) and vanilla (2 teaspoons). The mixture will be thick and sand like. If you have any large chunks of crackers, break those up.
4. Pour the mixture into a non-greased 9-inch pie dish (I use a deep dish pan) and with medium pressure press the crumbs evenly over the bottom and up the sides of the dish. You don't want to pack the crumbs firmly or the crust will be too hard.
5. For the pecan pie filling: spread the roughly chopped pecans evenly in the bottom of the prepared graham cracker crust and set aside.
6. In a medium to large bowl, whisk together the room temperature eggs (2 large), brown sugar (1 cup/200g), all-purpose flour (1 tablespoon), half and half (2 tablespoons/30mL), vanilla (2 teaspoons) and a pinch of kosher salt. Once combined add the melted butter (½ cup/113g) and whisk until smooth. Pour the mixture evenly over the pecans.
7. Place a pie shield over the crust and bake for 40-50 minutes or until the center only slightly jiggles when moved. Remove the pie from the oven and allow to cool at least one hour before serving.
8. Serve warm or at room temperature. Eat it plain, topped with whipped cream or a la mode with your favorite ice cream.

Notes

I use Nabisco Honey Maid Graham Crackers, but the cinnamon flavor would be delicious here too. Different brands of graham crackers will vary slightly in size and texture.

*The eggs need to be room temperature or they will solidify the melted butter when you add it. To quickly bring eggs to room temperature, place them in a bowl of warm tap water for 5-10 minutes.

**Heavy cream can be substituted in place of the half and half.

Cover and store any leftover pie at room temperature for 1-2 days or in the refrigerator for up to 5 days. You can also freeze the baked pie for 1-2 months; wrap the cooled pie in a couple layers of plastic wrap and then place in a zip-top bag or air tight container. Thaw overnight in the refrigerator and bring to room temperature before serving.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 491Total Fat: 36gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 87mgSodium: 110mgCarbohydrates: 39gFiber: 3gSugar: 28gProtein: 5g

The nutrition information is an estimate only and may not be entirely accurate.

Did you make this recipe?

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This quick and easy bourbon apple crisp is going to become one of your favorite dessert recipes. Made using brown sugar, a hint of bourbon and an oatmeal topping; this is a perfect fall dessert!

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

This bourbon apple crisp is a quick recipe that brings lots of big flavor to this dessert with very little work! The apple crisp is made with brown sugar, which creates a caramel like bourbon sauce once the crisp is baked in the oven.

As much as I hate to admit it, fall is nipping on my heels. School has been back in session for two weeks now, the morning and evening air is cool and crisp and the hours of daylight are shortening quickly.

Last year I welcomed fall with these delicious, no bake cookie butter bars, but this year I say we celebrate fall and apple season with this baked bourbon apple crisp!

why you will love this quick and easy apple crisp

• Easy ~ much easier than apple pie! This fruit crisp uses an oatmeal topping {or streusel} versus a flaky, buttery pie crust.
• Quick ~ this bourbon apple crisp not only comes together quickly, it has a relatively short cooling period as well.
• Simple ingredients ~ you likely have all the ingredients in your kitchen right now!
• A {not so secret} ingredient ~ the addition of bourbon takes your crisp from good to I can't stop eating this dessert good! The bourbon is not overpowering or boozy, but instead compliments the apples and cinnamon beautifully.

ingredients needed for the bourbon apple filling

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• Apples ~ see below for the best apples to use for baking. I used a combination of Granny Smith and Pink Lady for the apple crisp shown in this post.
• Lemon juice ~ a little acidity to keep the apples from browning prior to being baked. You can squeeze a fresh lemon or use a quality lemon juice {this is the one I always have in my refrigerator}!
• Bourbon ~ you don't need to use the good stuff here. I used Trader Joe's Kentucky Best. If you would rather skip the alcohol, substitute 2 tablespoons of orange juice.
• Vanilla ~ helps to balance the sweet and pairs nicely with bourbon and cinnamon.
• Brown sugar ~ I prefer dark brown sugar, but light brown will also work. My testers liked this apple crisp best without white sugar and with not too much brown sugar in the apple filling. See the recipe notes for if you like a sweeter dessert.
• All-purpose flour ~ just a little to thicken the filling.
• Cinnamon ~ ground cinnamon brings that classic apple crisp flavor.

ingredients needed for the crisp oatmeal topping

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• All-purpose flour ~ provides the base of the oatmeal topping.
• Oats ~ use old fashioned rolled oats. I like to mix the oats in after forming the streusel, which helps the oats hold their shape during baking.
• Kosher salt ~ just a pinch to balance the sweetness.
• Cinnamon ~ more ground cinnamon for that classic taste.
• Brown sugar ~ I again used dark brown sugar; I love the richness it brings to dessert recipes! Light brown sugar will work as well.
• Unsalted butter ~ the butter should be cold and cut into small cubes.
• Bourbon ~ just another splash to bring a little extra crispness to the crisp topping. You can leave the bourbon out of the oatmeal topping with no other adjustments needed.

what kind of apples should I use for apple crisp?

A firm apple is best for baking. I like a combination of sweet apples and tart apples for apple dessert recipes.

The apple varieties I like best for baking: Granny Smith, Pink Lady, Braeburn, Honeycrisp, Golden Delicious, and Fuji.

how to make this easy fruit crisp recipe

Start by preheating the oven and buttering a deep pie plate {I use my Jefferson Street Ceramics pie plate}. You can also use a 9x9 baking pan or any deep baking dish.

Then peel, core and slice the apples to about ¼ inch thick.

Next place the sliced apples into a bowl and toss with the lemon juice, bourbon and vanilla. {these are the glass bowls I use daily in my kitchen}

Then add the brown sugar, flour and cinnamon and toss until evenly coated. Set aside while you make the crisp topping.

In another bowl, toss together the flour, brown sugar, cinnamon and salt. I just use a fork.

Then add the cold, cubed butter and use your {clean} fingers, a fork or pastry cutter to work the butter into the flour mixture until a crumbly mixture forms. The topping should hold together in clumps when squeezed.

Now stir in the oats until combined.

Finally evenly spread the apple filling in your baking dish and top with the oatmeal streusel and bake until the top is golden brown and the apple juices are bubbling around the edges.

what is the difference between a crisp and a crumble?

A fruit crisp and a crumble are both very similar apple desserts, but a crumble rarely uses oats in the topping.

bourbon apple crisp topping ideas

You can serve this classic fall dessert plain, but this warm apple recipe is also incredible with ~

• Vanilla ice cream
• Cinnamon ice cream
• Whiskey Vanilla Caramel Sauce
• Homemade vanilla whipped cream

should apple crisp be refrigerated?

Yes, any leftovers should be covered and stored in the refrigerator for up to 5 days.

Remember to snap a picture and tag me on Instagram if you make this Bourbon Apple Crisp. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more apple dessert recipes

• Apple Cider Sugar Cookies
• Apple Spice Cake with Mascarpone Frosting
• Cinnamon Apple Crostata
• Apple Crisp Shortbread Bars
• Apple Cider Banana Bread

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Yield: serves 8

Bourbon Apple Crisp

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Bourbon apple crisp is made using brown sugar, a hint of bourbon and an oatmeal topping; this is a perfect fall dessert recipe!

Prep Time 15 minutes

Bake Time 45 minutes

Cooling Time 30 minutes

Total Time 1 hour 30 minutes

Ingredients

Apple filling

• 2 pounds apples*, peeled, cored and sliced into ¼ inch slices (907g)
• 2 tablespoons lemon juice (30mL)
• 3 tablespoons bourbon (45mL)
• 1 teaspoon pure vanilla extract
• ⅓ cup packed brown sugar** (67g)
• 2 tablespoons all-purpose flour (16g)
• 1 teaspoon ground cinnamon

Crisp topping

• ½ cup all-purpose flour (63g)
• ½ cup packed brown sugar (100g)
• 1 teaspoon ground cinnamon
• ¼ teaspoon kosher salt
• 6 tablespoons unsalted butter, cold and cut in small cubes (84g)
• ⅔ cup old fashioned rolled oats (50g)
• 2 teaspoons bourbon

Instructions

1. Preheat the oven to 350°F and butter a deep 9-inch pie plate, a 9-inch square or round baking pan.  Set aside.
2. Add the sliced apples (2 pounds/907g before slicing) to a large bowl and toss with the lemon juice (2 tablespoons/30mL), bourbon (3 tablespoons/45mL) and vanilla (1 teaspoon).  Then add the brown sugar** (⅓ cup/67g), flour (2 tablespoons/16g) and ground cinnamon (1 teaspoon) and mix until the apples are evenly coated with the other ingredients.
3. In another bowl mix the flour (½ cup/63g), brown sugar (½ cup/100g), cinnamon (1 teaspoon) and kosher salt (¼ teaspoon) until combined.  Then add the cold and cubed butter and use your (clean) fingers, a fork or pastry cutter to cut the butter into the dry mixture until it becomes crumbly.  The topping will also hold together when you squeeze it.  Now stir in the oats and bourbon until fully combined.
4. Next evenly spread the apple filling into the prepared baking dish.  Evenly sprinkle the oatmeal crisp topping over the apples and bake for 40-45 minutes or until the topping is golden and the apples are bubbling at the edges. (Check the bourbon apple crisp about 30 minutes into baking to make sure the top is not browning too quickly.  If needed, lightly tent with foil for the remainder of the baking time).
5. Allow to cool for 25-30 minutes and then enjoy!  Eat plain or top with vanilla or cinnamon ice cream, whipped cream.

Notes

*2 pounds of apples is about 5 medium apples, it's fine if the weight is a little over.  The weight is provided before they have been peeled, cored and sliced.  I used a combination of Granny Smith and Pink Lady.

**The brown sugar can be increased up to ½ cup if using apples that are more tart (such as all Granny Smith) or if you prefer a more sweet apple crisp.  Either dark brown or light brown sugar can be used.

If you prefer to not use the bourbon, substitute the bourbon in the filling with 2 tablespoons/30mL orange juice and leave the bourbon out of the oatmeal topping.

Any leftovers can be stored covered in the refrigerator for up to 5 days.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 284Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 23mgSodium: 49mgCarbohydrates: 47gFiber: 4gSugar: 30gProtein: 2g

The nutrition information is an estimate only and may not be entirely accurate.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

Homemade frozen blueberry pie can be made year round with frozen blueberries. The filling is made from scratch and cooked on the stove prior to baking. This pie recipe is easy and the thick filling is not runny.

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

This easy frozen blueberry pie is loaded with sweet frozen berries and tucked in a flaky butter crust. The filling sets up nice and thick and has a little something special with the addition of cardamom.

Imagine surprising your Thanksgiving guests this year with the best blueberry pie, which also happens to be amazing with my homemade cinnamon ice cream!

why you will love this homemade blueberry pie

• Quick and easy ~ both the frozen blueberry pie filling and all-butter crust are simple to make.
• Perfect any time of year ~ the recipe uses frozen blueberries, which means this pie is as perfect for summer as it is for the holiday season.
• Sets up perfectly ~ we'll cook the filling on the stove, which means your blueberry pie will be juicy, but not runny.
• Make ahead recipe ~ the blueberry pie filling and flaky pie crust can both be prepared ahead of time.

ingredients needed

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• All-purpose flour ~ brings structure to the pie dough.
• Kosher salt ~ helps balance the sweet pie. If you only have table salt, use half the amount.
• Granulated sugar ~ just a tablespoon to bring a little sweetness.
• Apple cider vinegar ~ helps create a tender pie dough. You can leave it out.
• Unsalted butter ~ brings richness to the crust and pie filling.
• Water ~ used to moisten the crust and bind it together.
• Frozen blueberries ~ the star of the show! I've tested this pie with both regular blueberries and wild blueberries and a mixture of both; any variation works. Frozen blueberries tend to be less expensive than fresh blueberries and are available year round.
• Brown sugar ~ just a little to bring round out the sweetness of the frozen berries.
• Lemon juice and zest ~ one medium to large lemon should yield both the juice and zest needed. I use this zester and this juicer.
• Cardamom ~ just a little to bring a little something special to this pie recipe. If you don't have cardamom, you can substitute the amount with half cinnamon and half nutmeg.
• Cornstarch ~ serves as the thickener for the blueberry filling. Dissolve the cornstarch in water before adding it to the filling.
• Vanilla ~ adds richness and flavor to the blueberry pie filling.
• Egg wash {not shown} ~ one egg plus one tablespoon milk or 1-2 tablespoons of milk or cream. I used cream for the pie in these photos. Sprinkle the egg wash with coarse sugar if you like.

how to make the all-butter pie dough

Start by cutting the butter into small cubes and return it to the refrigerator. 

Then in a large bowl, mix the flour, granulated sugar, and kosher salt. 

Now add the butter and toss until the flour is coating the butter.

Then using your {clean} hands or a pastry cutter, work the butter into the flour until the butter is the size of small peas.  A few larger bits of butter remaining are okay too.

Then measure a half cup of ice cold water, add the apple cider vinegar to the water.  Drizzle the water mixture in 1 - 2 tablespoons at a time and toss the pie dough with a fork to combine.  Continue to slowly drizzle the water in until the dough forms larger clumps.  {stop drizzling in the water once this happens}

Use your hands to bring the dough together, then divide in half and shape each half into a ball.  I use my kitchen scale to evenly divide.  Now tightly wrap each half of the pie dough on a piece of plastic wrap and press into a disk about 1 inch thick.  Refrigerate for a minimum of 2 hours and ideally up to 8 - 12 hours.

how to make the frozen blueberry filling

Start by mixing frozen blueberries, brown sugar, lemon juice, the zest of one lemon, cardamom and a pinch of salt in a large sauce pan.  Then dissolve the cornstarch in water and stir into the blueberry mixture.

Now place the sauce pan over medium heat and cook, stirring frequently until the mixture comes to a boil, about 6-8 minutes.  Allow to boil for 1 minute, stirring the whole minute as the mixture will start thickening.  Remove the pan from the heat and stir in the vanilla and unsalted butter. 

Pour the mixture into a bowl and allow to cool to room temperature. Can be made the day before and stored {covered} in the refrigerator.  Remove the blueberry pie filling from the refrigerator an hour or two before putting the pie together so it can warm up.

assembling the berry pie

Remove the pie crust from the refrigerator and allow to sit on the counter for 5-10 minutes before rolling out.  Flour your work surface and roll out the dough to roughly a 12 inch circle.  Fit the dough tightly into the bottom and up the sides of a 9-inch pie pan.  {this is the Lodge pan I use}

Refrigerate the bottom crust while you roll out the lattice.  Roll the second half of the pie crust into another 12 inch circle and cut desired size strips of pie crust {I like doing a mixture of larger strips and narrow strips.  For the look of this pie I made 6 large strips and 8 small strips}.  If the pie crust has gotten warm, pop it in the refrigerator for 5 to 10 minutes before proceeding. 

Now spoon the blueberry pie filling into the bottom crust.  Create the lattice with the cut strips, then trim any long edges and crimp the border together.  Place the prepared pie in the refrigerator and preheat the oven to 425°F.  If needed, move the oven racks so you have space to place the pie in the lower third of the oven for baking.

Finally, brush an egg wash or milk over the crust and sprinkle with some coarse sugar, if you like {you can also use granulated sugar}. Then bake.

can I use a pre-made crust?

Yes, although it's hard to beat the tenderness and flakiness of a homemade pie crust! But if making pie dough from scratch isn't your thing, go ahead and use a store bought pie crust. You'll need a double crust.

do I have to use a lattice top?

No, I know a lattice pie crust can be intimidating. If you prefer you can roll out the top pie dough to a 10-11 inch circle and place it over the top of the frozen blueberry pie. Then tuck the edges and crimp the edges as desired. Don't forget to cut some steam vents!

I walk you through how I make a lattice top in my blackberry cherry pie post.

My friend Kelli at Everyday Pie has a great tutorial on how to make a lattice pie crust.

tips for success with this pie recipe

• Prepare the all-butter pie crust ahead of time. Letting the dough rest allows it to hydrate properly, which means it's easier to work with. I find 8-12 hours is an ideal rest time, but if you are pinched for time let it rest for 2 hours.
• Keep the crust cold before it goes in the oven. This is why I have you prepare the pie and then refrigerate it while you preheat the oven.
• Make sure the oven is fully at 425°F when you put the pie in. This initial high temperature helps the crust set.
• Bake the blueberry pie in the lower third of the oven. This helps to bake the bottom crust without overly browning the top crust.
• When you decrease the temperature of the oven, use pie shields to keep the edges of the crust from over browning while the frozen blueberry pie finishes baking. I have some super fancy shields that I made from aluminum foil! {you can see them here}
• Allow the pie to cool completely, about 6-8 hours, so the filling can completely set up. If you don't mind messy slices, you can slice it while still warm.

how to store

Frozen blueberry pie {and all fruit pies} are best eaten within 2 days.

A baked blueberry pie can be loosely covered and stored at room temperature for 1 day. It can also be covered and stored in the refrigerator for up to 5 days.

If you want to freeze the baked pie, let it cool completely. Then double wrap the pie and freeze for up to 2 months. Allow it to come to room temperature before serving. Although I personally don't do this; I can always taste that the pie has been frozen and don't find it nearly as enjoyable to eat.

Remember to snap a picture and tag me on Instagram if you make this Frozen Blueberry Pie. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more berry dessert recipes

• Berry Crumble Bars
• Blackberry Lemon Scones
• Homemade Raspberry Cake
• Blueberry Coffee Cake
• White Chocolate Raspberry Cookies

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Yield: 10-12 servings

Frozen Blueberry Pie

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Homemade frozen blueberry pie can be made year round with frozen blueberries. The filling is made from scratch and cooked on the stove prior to baking. This pie recipe is easy and the thick filling is not runny.

Prep Time 30 minutes

Bake Time 45 minutes

Cooling Time 8 hours

Total Time 9 hours 15 minutes

Ingredients

All butter pie crust

• 20 tablespoons unsalted butter, cold and cut in small cubes (280g)
• 3 cups all-purpose flour (375g)
• 1 tablespoon granulated sugar (13g)
• 1 teaspoon kosher salt
• ½ cup ice cold water* (120mL)
• 1 tablespoon apple cider vinegar (15mL)

blueberry pie filling

• 5 cups frozen blueberries (700g)
• ⅓ cup brown sugar, packed (67g)
• 2 tablespoons fresh lemon juice (30mL)
• Zest of one lemon
• Pinch of kosher salt
• ½ teaspoon cardamom
• 3 tablespoons cornstarch (24g)
• 2 tablespoons water (30mL)
• 1 teaspoon pure vanilla extract
• 1 tablespoon unsalted butter (14g)

egg wash

• 1 egg + 1 tablespoon milk (15mL) OR 1-2 tablespoons milk or heavy cream
• 1-2 tablespoons coarse sugar

Instructions

1. To make the pie crust:  start by cutting the butter (20 tablespoons/280g) into small cubes and return it to the refrigerator.  Then in a large bowl, mix the flour (3 cups/375g), granulated sugar (1 tablespoon/13g), and kosher salt (1 teaspoon).  Now add the butter and toss until the flour is coating the butter. Then using your (clean) hands or a pastry cutter, work the butter into the flour until the butter is the size of small peas.  A few larger bits of butter remaining are okay too.
2. Then measure a half cup of ice cold water, add the apple cider vinegar (1 tablespoon/15mL) to the water.  Drizzle the water mixture in 1 - 2 tablespoons at a time and toss the pie dough with a fork to combine.  Continue to slowly drizzle the water in until the dough forms larger clumps.  {stop drizzling in the water once this happens} Use your hands to bring the dough together, then divide in half and shape each half into a ball.  I use my kitchen scale to evenly divide.  Now tightly wrap each half of the pie dough on a piece of plastic wrap and press into a disk about 1 inch thick.  Refrigerate for a minimum of 2 hours and ideally up to 8-12 hours.
3. To make the blueberry filling: in a large sauce pan mix frozen blueberries (5 cups/700g), brown sugar (⅓ cup/67g), lemon juice (2 tablespoons/30mL), the zest of one lemon, cardamom (½ teaspoon) and a pinch of salt.  Then dissolve the cornstarch (3 tablespoons/24g) in 2 tablespoons of water and stir into the blueberry mixture.
4. Place the sauce pan over medium heat and cook, stirring frequently until the mixture comes to a boil, about 6-8 minutes.  Allow to boil for 1 minute, stirring the whole minute as the mixture will start thickening.  Remove the pan from the heat and stir in the vanilla (1 teaspoon) and unsalted butter (1 tablespoon/14g).  Pour the mixture into a bowl and allow to cool to room temperature. Can be made the day before and stored in the refrigerator.  Remove the blueberry pie filling from the refrigerator an hour or two before putting the pie together so it can warm up.
5. To assemble the pie:  remove the pie crust from the refrigerator and allow to sit on the counter for 5-10 minutes before rolling out.  Flour your work surface and roll out the dough to roughly a 12 inch circle.  Fit the dough tightly into the bottom and up the sides of a 9-inch pie pan.  Refrigerate while you roll out the lattice.  Roll the second half of the pie crust into another 12 inch circle and cut desired size strips of pie crust (I like doing a mixture of larger strips and narrow strips.  For the look of this pie I made 6 large strips and 8 small strips).  If the pie crust has gotten warm, pop it in the refrigerator for 5 to 10 minutes before proceeding.  Now spoon the blueberry pie filling into the bottom crust.  Create the lattice with the cut strips, then trim any long edges and crimp the border together.  Place the prepared pie in the refrigerator and preheat the oven to 425°F.  If needed, move the oven racks so you have space to place the pie in the lower third of the oven for baking.
6. Once the oven is at temperature, remove the pie from the refrigerator and brush the pie crust with either an egg wash (1 egg plus 1 tablespoon milk) or milk or heavy cream.  Sprinkle with a coarse sugar and place the pie in the lower third of the oven.  Bake for 25 minutes, then reduce the oven temperature to 400°F and cover the edges of the pie with pie shield or aluminum foil.  Continue baking for another 20 minutes.  Then remove the pie from the oven and allow to cool completely (ideally 6-8 hours) before slicing.

Notes

*you may need another 2-3 tablespoons water to bring the dough together. Or you may need a little less than the half cup. Once the dough forms larger clumps and will hold together if squeezed, it has enough liquid.

You can leave the apple cider vinegar out of the dough, but it helps to create a tender pie crust.

Cardamom can be substituted with ¼ teaspoon cinnamon and ¼ teaspoon nutmeg.

The pie can be stored loosely covered at room temperature for 1 day or in the refrigerator for up to five days.  Pie tends to taste best at room temperature, so allow it to warm on the counter a bit before serving if you have stored it in the refrigerator.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 375Total Fat: 22gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 72mgSodium: 126mgCarbohydrates: 41gFiber: 3gSugar: 12gProtein: 4g

The nutrition information is an estimate only and may not be entirely accurate.

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