Frozen Blueberry Pie

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.

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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!