Blueberry Pie with Frozen Blueberries: Easy October 2026

Yes, you can use frozen blueberries for pie straight from the bag, no thawing required. Tossing them in frozen keeps the berries intact, and a slightly higher cornstarch ratio (about 1 tablespoon per 5 cups of berries) sets up the extra liquid they release. This blueberry pie with frozen blueberries bakes up jammy in the middle with a clean slice, and you can make it any month of the year.

I’ve been making this pie the same way for years, and it is the version I reach for when fresh blueberries are out of season or when I just forgot to plan ahead. Total time is about 1 hour 45 minutes, with a long, lazy cool-down that does most of the work for you.

Why This Recipe Works

Most blueberry pie recipes assume fresh berries, which is why homemade versions so often turn out soupy. This one is built around frozen fruit from the start.

• Frozen berries hold their shape better during baking because the freezing process firms up the skins, so you get whole berries in the filling instead of mush.
• The thickener ratio here accounts for the extra water frozen berries release: 1/4 cup cornstarch per 6 cups of berries, which is enough to gel the liquid into a sliceable set without making it gummy.
• A lattice top vents steam as the filling cooks, so the juices reduce and thicken instead of pooling under the crust.
• Starting the bake at a high temperature (400°F / 204°C) sets the bottom crust fast, which is your main defense against a soggy bottom.

Ingredients

Everything here is pantry-friendly, and you probably have most of it on hand. If you want to know how to freeze blueberries so they do not clump, that guide pairs well with this recipe.

For the crust:

• 2 1/2 cups all-purpose flour (320 g)
• 1 tablespoon granulated sugar
• 1 teaspoon fine sea salt
• 1 cup cold unsalted butter, cubed (227 g)
• 1/4 to 1/2 cup ice water (60 to 120 ml)

For the filling:

• 6 cups frozen blueberries (about 30 oz / 850 g, do not thaw)
• 3/4 cup granulated sugar (150 g)
• 1/4 cup cornstarch (32 g)
• 1 tablespoon lemon juice, freshly squeezed
• 1 teaspoon lemon zest
• 1/4 teaspoon fine sea salt
• 1/2 teaspoon ground cinnamon (optional, adds warmth)
• 1 tablespoon cold unsalted butter, cut into small pieces

For the egg wash:

• 1 large egg
• 1 tablespoon whole milk or heavy cream
• 1 tablespoon coarse sugar for sprinkling

A few notes on key ingredients:

Cornstarch vs flour: cornstarch gives a clear, glossy set and holds up to the wetness of frozen berries. If you swap in flour, you’ll need roughly double the amount (1/2 cup) and the filling will be cloudier. Tapioca starch works beautifully too at the same 1/4 cup measure, and gives a slightly chewier texture that some bakers prefer.

Cornstarch vs tapioca: tapioca pearls or quick-tapioca stay glossy even after the pie cools, while cornstarch can weep slightly if the pie sits for two days. Both are safe swaps here.

Lemon juice is not optional in my kitchen. It brightens the berry flavor and balances the sugar, especially important with frozen berries that can taste a little flat.

Frozen vs fresh: if you want to use fresh berries in the same recipe, reduce the cornstarch to 3 tablespoons since fresh berries release less liquid.

Equipment

• 9-inch pie dish (glass, ceramic, or metal all work; if you’re choosing, our guide to the best pie pans for home bakers is worth a read)
• Rolling pin
• Pastry brush
• Rimmed baking sheet (to catch any drips and to help the bottom crust brown)
• Mixing bowls
• Citrus zester or microplane
• Sharp knife or pizza cutter for lattice strips

A glass pie dish lets you peek at the bottom crust and pull the pie when it’s truly done. Metal conducts heat faster and gives a more crisp base, but watch the edges so they don’t burn. Ceramic sits in the middle and looks beautiful on the table.

How to Make Blueberry Pie with Frozen Blueberries

This pie comes together in three stages: the crust, the assembly, and the bake. Plan for about 30 minutes of active work plus chilling and bake time.

Make the Pie Dough

1. Whisk the flour, sugar, and salt in a large bowl. Add the cold butter and work it in with your fingers or a pastry cutter until you have flat, pea-sized pieces coated in flour.
2. Drizzle in 1/4 cup ice water and toss with a fork. Add more, a tablespoon at a time, just until the dough holds together when you squeeze a handful. Do not overwork it.
3. Divide the dough in half, flatten each into a 1-inch thick disc, wrap in plastic, and chill for at least 1 hour (or up to 3 days). Cold dough is the secret to a flaky crust.

Prep the Filling and Shape the Bottom Crust

4. Position a rack in the lower third of the oven and heat it to 400°F (204°C). Place a rimmed baking sheet on the rack to preheat.
5. Roll out one disc of dough on a lightly floured counter into a 12-inch round, about 1/8 inch thick. Transfer to a 9-inch pie dish, leaving a 1-inch overhang. Tuck the overhang under and crimp the edges with your fingers or a fork. Chill while you prep the filling.
6. In a large bowl, stir together the frozen blueberries (straight from the freezer), sugar, cornstarch, lemon juice, lemon zest, salt, and cinnamon until the berries are evenly coated. The mix will look dry at first; that is fine.
7. Pour the filling into the chilled bottom crust and dot the top with the small pieces of cold butter. Let it sit for 5 minutes while you shape the lattice; this gives the cornstarch a head start on absorbing the juice.

Lattice, Egg Wash, and Bake

8. Roll the second disc of dough into a 10-inch round and cut it into 10 to 12 strips about 3/4 inch wide. Lay 5 strips across the pie in one direction, then weave the remaining strips in the opposite direction, lifting every other strip to tuck each new one under and over. Trim the edges and crimp to seal.
9. Whisk the egg with the milk and brush the lattice and edges gently. Sprinkle with coarse sugar. Place the pie on the preheated baking sheet (to catch drips and crisp the bottom) and bake at 400°F (204°C) for 20 minutes.
10. Reduce the oven to 375°F (190°C) and bake another 35 to 45 minutes, until the crust is deeply golden and the filling bubbles thickly in the center (not just at the edges). Tent the edges with foil if they brown before the lattice does.

The pie needs at least 3 hours at room temperature to set before you cut into it. I usually let it rest on a cooling rack overnight, which gives the cleanest slices.

Tips for Success

• Toss the frozen berries with cornstarch and sugar while they are still icy cold. The cornstarch hydrates more evenly before the berries start releasing juice, which prevents clumps of thickener in the finished pie.
• Always bake on a preheated rimmed sheet. The direct heat under the pie is the single biggest help against a soggy bottom crust.
• Watch for thick bubbling in the center, not just around the edges. If only the rim is bubbling, the middle cornstarch has not activated and the filling will be runny when cooled.
• Vent the lattice generously, and if any steam seems trapped during baking, prick the top with a small knife to release it.
• Cool fully before slicing. Cutting into a warm pie is the most common reason blueberry pie runs onto the plate instead of holding a slice. Three hours minimum, four is better.

Variations

• Crumble topping. Skip the lattice. Pulse 3/4 cup flour, 1/2 cup brown sugar, 1/2 cup cold butter, and 1/4 cup rolled oats until clumpy, then sprinkle over the filling before baking. Add 10 minutes to the bake time.
• Mixed berry. Swap 2 cups of the blueberries for frozen raspberries or blackberries. Add an extra tablespoon of cornstarch since these berries release more juice.
• Peach-blueberry. Use 4 cups frozen blueberries plus 2 cups frozen peach slices (peeled, sliced). The peaches add sweetness and another layer of flavor that works well in late summer.
• Gluten-free crust. Use a 1:1 gluten-free flour blend for the dough and add 1 teaspoon of xanthan gum. Everything else stays the same.
• Dairy-free. Replace the butter with cold vegan butter sticks (the kind that comes in a brick, not a tub) and brush the lattice with plant milk instead of egg wash. The texture is very close to the original.

If you love these swaps, our easy homemade apple pie filling uses a similar technique and is another good base for experimenting.

Storage, Make-Ahead and Reheating

Cover the cooled pie loosely with foil and keep it at room temperature for up to 2 days, or refrigerate it for up to 4 days. The crust stays crisper at room temperature, but the filling sets up firmer when chilled.

To freeze a baked pie: wrap it tightly in two layers of plastic wrap and a layer of foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving. To reheat, warm in a 300°F (150°C) oven for 15 to 20 minutes, just until the crust re-crisps and the filling loosens slightly.

To freeze an unbaked pie: assemble the pie completely (filling, lattice, egg wash, sugar) but do not bake. Freeze it uncovered until solid, then wrap in plastic and foil. Bake straight from the freezer at 400°F (204°C) for 25 minutes, then 375°F (190°C) for 50 to 60 minutes, tenting the edges with foil after the first 30 minutes. The long bake compensates for the frozen filling.

What to Serve With It

• A scoop of vanilla bean ice cream (the classic; the cold cream against the warm jammy filling is the whole point).
• Freshly whipped cream with a teaspoon of vanilla and a tablespoon of powdered sugar.
• A dollop of lemon curd for extra brightness, particularly nice if your berries were a bit tart.
• A small piece of sharp cheddar on the side, the old-school way that still earns its place.
• A strong cup of coffee or a small glass of port or late-harvest Riesling if you want something more grown-up.

Frequently Asked Questions

Make this once and you’ll stop saving blueberry pie for summer. Frozen berries, the right thickener ratio, and a long cool-down give you a slice that holds its shape every time. If you want more ways to put a bag of frozen fruit to work, take a look at our roundup of 15 easy blueberry dessert recipes for summer, most of which work just as well in January.