Blueberry Pie with Frozen Berries

This thick homemade blueberry pie is made from scratch with frozen blueberries so that you can enjoy delicious blueberry pie any time of the year. This pie is not runny and holds its shape beautifully, not to mention how delicious it is!

Blueberry pie… why did I forget about it for so long? For some strange reason, blueberry pie rarely comes to mind when I’m trying to come up with a dessert to make.

I truly hope that the thought of blueberry pie will come to mind more often from now on, because blueberry pie is so versatile, and such a crowd pleaser. Can you think of anyone in their right mind who would say no to a warm slice of blueberry pie topped with a scoop of vanilla ice cream?! I certainly can’t.

Blueberry pie is versatile because it can be made any time of year, and be perfectly accepted and expected. It’s an excellent summer dessert because you can use fresh, in season blueberries and add the zest of a lemon. This pie also works well for fall, because it is a pie best served warm, and because blueberries go exceptionally well with a dash of cinnamon added for warmth.

Blueberry Pie and Cream

There are just a few classic ways to serve pie, and all of them are delicious. One of the very best would be serving a hot slice of blueberry pie with a scoop of vanilla ice cream! The hot pie quickly gets to work melting the ice cream and it almost ends up being a sweet, blueberry and vanilla sauce all over your plate.. my mouth is watering just thinking about it.

If you don’t have vanilla ice cream on hand, the next best thing would be topping your blueberry pie with a big dollop of homemade whipped cream! Whipped cream is so quick and easy to make, and it adds that delicious creaminess that so compliments a blueberry pie.

Blueberry pie without a top crust

I chose not to put a top crust on this pie, because believe that the blueberry to crust ratio is perfect just the way it is! It is also a much thicker blueberry pie than usual, so the top crust just doesn’t seem as necessary to hold things together.

That makes this the perfect pie for someone who doesn’t feel like getting fancy with a lattice top or other decorative top crust method. This pie turns out beautifully every time!

Thick blueberry pie filling

You may be wondering how to keep a blueberry pie filling from being too runny.. it’s a common issue. Blueberries have a lot of moisture, and it’s generally accepted that a slice of blueberry pie is going to be running over your entire plate! This isn’t necessarily a problem, but if you’re going for a cleaner and tidier looking slice of pie, such as most other pies, you’re going to want to have a nice thick blueberry mixture.

The way this recipe achieves a thick blueberry pie filling is by cooking the pie filling for just a bit before putting it into the pie crust. This allows the juices of the blueberries to escape and it ensures that the blueberry filling has enough cooking time to cook down.

I enjoy having a thicker pie filling because it’s easier to slice and easier to eat, and the texture is wonderful!

Blueberry Pie vs Cobbler

Blueberry pie is quite different from a blueberry cobbler, which is also quite different from a blueberry crisp! All of those names can be a little bit confusing, so lets just lay it all out:

Blueberry pie is a blueberry mixture which is baked inside of a pie crust, often topped with another pie crust, and generally baked in a pie plate.

Blueberry cobbler is a blueberry mixture which is baked without a bottom pie crust, and instead is topped with a sweet, cake or biscuit like topping. It is usually baked in a square or rectangle baking dish instead of a pie plate.

Blueberry crisp is similar to a cobbler, except instead of being topped with the cake or biscuit like topping, it is topped with a dry, crumbly topping which often contains oats. The topping for a blueberry crisp will generally contain no liquid except for melted butter, while a cobbler topping will often have eggs and/or milk.

Ingredients

1 Unbaked Pie Crust

5 Cups Frozen Blueberries (about 32oz)

1/2 Cup Orange Juice* (divided)

1/3 Cup Sugar

2 Tbsp Flour

1 tsp Cinnamon

3 Tbsp Corn Starch

2 Tbsp Butter

How to make Blueberry Pie

Roll out your pie crust and place it in a 9 inch pie plate, then keep it in the refrigerator while you prepare the filling.

Preheat your oven to 425

In a medium sized pot, combine the blueberries, cinnamon, flour, and 1/4 cup of the orange juice. Cook over medium-high heat until it begins to simmer

In a small bowl, mix together the remaining 1/4 cup orange juice with the cornstarch.

Slowly pour the cornstarch mixture into the simmering blueberries, stirring constantly. Cook the blueberry mixture for 1 more minute.

Lastly remove the blueberry mixture from the heat and stir in the 2 tbsp butter.

Pour the pie filling into the prepared pie shell, and bake for 25-30 minutes, or until the pie crust is browned on the top and bottom.

Allow to cool at room temperature for at least 1 hour, then serve and enjoy!

Notes

*If you don’t have any orange juice on hand, feel free to substitute with water! You can also add 1 tbsp lemon juice if you want the extra acidity.

Store this pie in the refrigerator, covered, for 4-5 days.

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