Easy Blueberry Pie Filling with Frozen Blueberries
This blueberry pie with frozen blueberries, lemon zest, and simple sugared pie crust is a delightfully easy dessert that is downright delicious! Dairy, egg, gluten free options!
Making a blueberry pie with frozen berries is one of the easiest and most delicious desserts you can mix up! With the help of frozen blueberries you can save on time, make it year round, and still enjoy the same great taste. You don’t need fresh blueberries to enjoy this homemade blueberry pie!
Free from: Wheat (optional), gluten (optional), dairy, casein, eggs, soy, peanuts, tree nuts, coconut, fish, shellfish, crustaceans, mollusks, celery, corn (optional), sesame, mustard, lupin, sulfites, nightshades, tomatoes, and more
Plus, this recipe includes lots of lemon juice and lemon zest to enhance the flavors and add a good balance to the bright blueberries.
Mixed up and baked in a simple sugar pie crust that is the perfect compliment to this blueberry pie. The crust is flaky and buttery which makes it the perfect crust for the juicy blueberry filling.
This is the best blueberry pie because you can enjoy it any time of year. In the mood for different pies? Check out my apple pie and pumpkin pie recipes or all my pie recipes!
Why You’ll Love this Pie
- Super easy to make filling using frozen blueberries
- Make ahead filling so that it is always perfect texture
- Bursting with flavor thanks to tons of blueberries and lemon zest
- Naturally egg free and dairy free recipe
- Easy to make gluten free
Ingredients
You only need a few things to make this pie filling.
- Frozen Blueberries: Can’t have the pie without them! I love to use wild blueberries for the extra antioxidants, however, any kind of frozen berry will work. If you are using wild blueberries, you will need an extra cup to help with volume as they are so cute and tiny!
- Lemon Juice + Zest: This pairs beautifully with the berries to make a sweet and tangy filling. Add more juice if you want it extra tangy.
- Sugar: You only need a little bit to make it sweet.
- Cornstarch + Flour: The combination of flour and starch really helps to set the pie filling. See below for allergy variations.
- Vanilla Extract: I love the depth of flavor this brings to the filling.
- Pie Crust: You can use your favorite pie crust to make this. Just make sure you have enough for both the top and bottom. Check out my vegan pie crust and my gluten free + vegan pie crust recipes!
Allergy Substitutions
If you’re avoiding gluten/wheat you can make this with your favorite gluten free pie crust. Replace the all purpose flour with an equal amount of gluten free flour. I’ve had good success with King Arthur Measure for Measure flour blend.
If you’re avoiding corn, you can make this by replacing the cornstarch with an equal amount of tapioca starch or arrowroot powder. Make sure that your vanilla extract and other baking essentials are corn free. See my shop page to view my favorite corn free products!
Variations
Make it a peach and blueberry pie by replacing half of the frozen blueberries with an equal amount of frozen peaches! This is a super yummy summertime dessert!
The Best Pie Dish
When making a pie, it’s super important that you use the right pan, or pie plate. This will make sure that you have a flaky crust and not a sorry bottom crust!
My personal favorite is always a glass pie pan. This has a slow heat transfer which will help to heat the fruit filling before burning the crust. A ceramic pie pan is also good. I typically don’t use metal pie pans for fruit pies as the crust can burn too quickly.
Filling Instructions
For the full instructions, complete with recipe measurements, please see the recipe card below!
First, make the filling. In a large bowl combine the frozen blueberries with sugar, flour, cornstarch, lemon juice, and lemon zest. Mix to distribute all the ingredients.
Place this filling into a large skillet and slowly cook over medium-low heat. At first, it won’t look like much is happening. But over about 15 minutes of cooking, a thick, juicy filling starts to shape up!
When you can drag your spatula through the filling and it leaves a clear path on the bottom of your skillet, the filling is done. Remove it from the heat and add the vanilla extract. Let it cool while you make the crust.
Pie Crust + Assembly
Next up, the crust! For a more detailed look at how I suggest to make pie crusts, please see my vegan pie crust here. You will need a double crust recipe for this pie as you need an top and bottom pie shell.
Quickly, combine the dry ingredients with the butter in a food processor. Blitz until tiny crumbs form, then add the wet ingredients. Mix it again until a dough forms. Shape it, divide in half, and roll it out between parchment paper with a rolling pin. Shape it into the pan you are using.
Prepare the lattice strips with the remaining half of your pie crust. Cut the strips about an inch wide.
Tip! Use a pizza cutter to get nice strips for the lattice.
Next, prep the oven by heating it to 425F/218C. Make sure that the oven rack is set to the middle of the oven.
Fill the pie with the filling and then top with the lattice pie crust.
Tip! Brush the top with your favorite milk (dairy or non-dairy) and sprinkle with raw or coarse sugar, if desired (totally recommended!).
Cover the pie in aluminum foil to protect the edges, or use a pie shield if you have one. Place the pie pan on a baking sheet to catch any bloops that overflow.
Bake at 425F for 15 minutes. Then, without opening the oven doors, lower the temperature to 375F. Bake for at least 55 minutes or until the pie is bubbling up the sides.
Remove it from the oven and let the pie cool for at least 4 hours, but honestly 8 hours or even overnight is best.
Blueberry pie is a test of patience!
FAQs
That depends! I have two crusts that I recommend, the first is my vegan pie crust and the second is my gluten free and vegan pie crust. Both are totally yummy and make amazing pies.
Nope! You can totally make this with a cut out homemade pie crust, a crumble topping, or nothing. If a lattice top is intimidating, try making the strips of dough really wide so there is less to fuss with.
Yes and no. You can make the pie dough a few days in advance and keep the raw dough wrapped up tight in the fridge. You can also make the blueberry filling a few days in advance and store it in an airtight container in the fridge.
The day of making, roll out the pie crust, fill, and cover with the remaining crust before baking.
I do not recommend assembling the pie and freezing it before baking as the crust would become too soggy.
You can, however, freeze the pie after baking and cooling.
Blueberry pie can be served at room temperature, warmed, or chilled. I love to heat it up and pop some vanilla ice cream (dairy or dairy free) on top of the pie.
Food processor or a pastry blender for making the pie dough.
A good glass pie pan is a must for this pie! I recommend a 9-inch pie plate as this is a big pie!
I love these large skillets and use this one almost every day.
Top Tips
- Bake the pie on a baking sheet. Blueberries get messy pretty quickly. Bake this on a cookie sheet to catch any spill over.
- Bake for a long (long) time. Blueberry pie, no matter if it is from frozen blueberries or from fresh, takes a long time to bake. My pies take anywhere from 55 to 65 minutes. And that is even with cooking the pie filling ahead of time!
- Let it cool completely before slicing. Slicing when it’s fresh from the oven will give you blueberry soup! The filling needs time to set, which is at least 4 hours of cooling. For these photos, I waiting overnight before slicing and serving.
How to Store
Keep leftover blueberry pie covered in the fridge for up to 5 days.
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Equipment
- Food processor or Pastry Blender
- Skillet or Cooking Pot
- mixing bowls
- mixing spoons
- measuring cups
- measuring spoons
- Rolling Pin
- pie pan
- knife
Ingredients
- 2 pie crusts vegan, gluten free, or top 9 free
- 6 cups blueberries frozen. If using wild blueberries, use 8 cups
- ½ cup sugar
- 2 tablespoons all purpose flour
- 2 tablespoons cornstarch
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- ¼ teaspoons salt
- 1 teaspoon vanilla extra
Instructions
Make the Filling
- Mix the berries. In a large bowl, combine the frozen berries, sugar, flour, cornstarch, lemon juice, lemon zest, and salt. Mix until berries are evenly coated.
- Cook the filling. In a large skillet or large pot, cook the filling over medium-low heat, stirring frequently. This comes together in about 15 minutes. Stir often so the bottom doesn’t burn. When a spatula dragged through the filling leaves a clear path, it is done. When removed from the heat, add the vanilla and stir.
- Cool the filling. When the filling is done, allow it to cool completely, about an hour.
Make the Pie Crusts
- Make the dough. Make your pie crust and let it chill until the filling is totally cool. Roll one disk into a 13” circle and transfer it to a 9-inch wide, deep glass pie pan.
- Make the lattice. Roll the second disk into a 12-inch circle and cut it into one-inch wide strips.
Assemble
- Assemble. Pour the cooled pie filling into the pie pan. Cover with the top and weave into a lattice. Brush with more milk (dairy or dairy-free) and sprinkle with sugar, if desired. Cover with a pie shield or large strips of foil to prevent the crust from burning.
- Bake. Bake the pie at 425°F / 218°C for 15 minutes. Then, without opening the oven door, lower the temperature to 375°F/190°C. Bake for an additional 50-60 minutes. 20 minutes before the pie is done, you can carefully remove the foil to allow for a golden crust to develop.
- Chill. Let the pie chill on the countertop for at least 4 hours before slicing and serving.
Notes
- Note. Nutrition on this recipe does not include pie crust. Please see my vegan crust or gluten free + vegan crust for those details.
- Allergy Substitutions
- If you’re avoiding gluten/wheat you can make this with your favorite gluten free pie crust. Replace the all purpose flour with an equal amount of gluten free flour. I’ve had good success with King Arthur Measure for Measure flour blend.
- If you’re avoiding corn, you can make this by replacing the cornstarch with an equal amount of tapioca starch or arrowroot powder. Make sure that your vanilla extract and other baking essentials are corn free. See my shop page to view my favorite corn free products!
- Variations
- Make it a peach and blueberry pie by replacing half of the frozen blueberries with an equal amount of frozen peaches! This is a super yummy summertime dessert!
- How to Store
- Keep leftover blueberry pie covered in the fridge for up to 5 days.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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