Blueberry Pie with Frozen Blueberries
This blueberry pie made with frozen blueberries, lemon zest, and a simple pie crust is such an easy dessert to make that is always delicious! Vegan + gluten free recipe.
Blueberry pie is always one of my favorites to make and eat. Because we are using frozen blueberries, not only are you ensured yummy blueberries no matter what time of year, but you also get to make the filling on the stove top. That means the filling will be thick and fully cooked before you even place it in the oven, which means no more runny pies!
In the mood for a different pie? Check out my pumpkin pie, peach pie, or chocolate French silk pie!
Ingredients
- Frozen Blueberries: Can’t make blueberry pie without them! I love to use wild blueberries but any kind of frozen blueberry will work.
- Lemon Juice + Zest: This pairs beautifully with the blueberries to make a sweet and tangy filling.
- Sugar
- Cornstarch + Flour: This combination helps to thicken and set the pie filling. And yes, you can totally make it gluten free!
- Vanilla: I love the depth of flavor this brings.
- Pie Crust: Use your favorite pie crust to make this. You can totally use a store bought crust or make my homemade vegan pie crust. Just make sure to have enough for both sides of the pie!
Variations + Substitutions
- Need to make this gluten free? Replace the pie crust with your favorite gluten free pie crust. In the filling, replace the all purpose flour with an equal amount of your favorite gluten free flour blend. I’ve always had the best success with King Arthur Measure for Measure flour blend.
- Out of cornstarch? You can make this with an equal amount of tapioca starch or arrowroot powder.
- Make this a summer dessert to remember by replacing half of the frozen blueberries with an equal amount of frozen peaches!
The Best Pie Dish
When making a pie, it’s super important that you use the right pie pan (aka pie plate). This makes sure you end up with a flaky crust and not a soggy bottom crust!
My personal favorite pie pan to use is a glass pie pan. This has a slower heat transfer to help heat the fruit filling before burning the crust. A ceramic pie pan is also good for these recipes as it is slower to heat. For fruit filling pies, I don’t typically use a metal pie pan as the crust can burn too quickly.
Blueberry Pie Filling Instructions
Step One: Mix Mix Mix
In a large bowl, combine the frozen blueberries with sugar, flour, cornstarch, lemon juice, and lemon zest. Mix well.
Step Two: Cook the Filling
Place this into a large skillet and slowly cook over a medium-low heat. Give this about 15 minutes, making sure to stir every few minutes, to thicken into a delicious filling! It’s done when you can drag your spatula through the filling and it leaves a clear path on the bottom of your skillet.
Remove it from the heat and add the vanilla extract. Let it cool while you make the crust.
Pie Crust and Assemble
Step Three: Make the Crust
Next up, the crust! For a more detailed look at how I put together a vegan pie crust, make sure you check out my pie crust recipe. You’ll need a double crust recipe for this blueberry pie.
Step Four: Fill and top the pie
Place the bottom crust in your pie pan. Pour the cooled filling inside. Cover with the top crust, either weaving into a lattice or as a single sheet, making sure to add some vents into the top layer. Crimp the edges and sprinkle with extra sugar, if desired.
Step Five: Bake
Bake the pie at 425F/220C, making sure the oven rack is in the middle of the oven. Cover the edges with aluminum foil or use a pie shield. Place the pie on a baking sheet to catch any over flower.
Bake at 425F for 15 minutes. Then, without opening the oven doors, lower the temperature to 375F. Bake for around 55 minutes or until the pie is bubbling up over the sides.
Step Six: Cool
Remove the pie from the oven and let it cool for at least 4 hours. I find that overnight in the fridge makes for the best slices.
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
Fridge: Keep any leftover blueberry pie covered in the fridge for up to 5 days.
Freezer: You can freeze the pie after baking and cooling. Wrap tightly and store in the freezer for up to 3 months. Thaw it overnight in the fridge and allow it to come to room temperature before slicing and serving.
Make Ahead: You can make the pie crust up to 3 days in advance, just keep it wrapped tight in the fridge until you’re ready to roll it out and bake. You can prepare the filling 1 day in advance.
More Pie Recipes
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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
Blueberry Filling
- 6 cups blueberries frozen use 8 cups if using wild blueberries
- 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
Pie Crust
- 3 cups all purpose flour
- 2 tablespoons white sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup vegan butter 16 tablespoons
- 2 teaspoons apple cider vinegar
- 10 tablespoons plant based milk soy milk or coconut milk recommended
Instructions
Pie Crust
- Make sure the vegan butter is very cold before starting. You can even pop it in the freezer for 15 minutes before you start. I also will sometimes place the flour in the freezer as well.
- Mix the dry ingredients. Add flour, sugar, baking powder, and salt to the food processor. Make sure you are using the “S” blade attachment. Pulse a few times to combine the ingredients.
- Add the cold vegan butter. Process until it looks like wet sand, between 10 and 15 pulses.
- Finish the crust. Now add apple cider vinegar and a few tablespoons of the plant milk to the food processor. Continue to pulse until it begins to clump together. This takes me on average 15 to 20 quick pulses. You'll add more milk as the crust comes together.
- Roll and shape the crust. Place the dough onto parchment paper with a light covering of flour. Shape the dough into a disc. Roll the dough with a rolling pin until you have about a 2 inch border around an inverted pie pan. This is about 12 inches wide.
- With the pan inverted on the dough, gently flip the pie pan, parchment, and dough over in one quick motion. Now your dough is in the pie pan with no fussing with the rolling pin! Don’t panic if it isn’t perfect, you can fix it now.
- Carefully push the pie dough into place and trim off any excess to repair any spots you need. Crimp and flute the edges as you like. Roll out the other crust to top the pie with any way you like.
Blueberry 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.
- 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 / 220°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
- How to Store
- Fridge: Keep any leftover blueberry pie covered in the fridge for up to 5 days.
- Freezer: You can freeze the pie after baking and cooling. Wrap tightly and store in the freezer for up to 3 months. Thaw it overnight in the fridge and allow it to come to room temperature before slicing and serving.
- Make Ahead: You can make the pie crust up to 3 days in advance, just keep it wrapped tight in the fridge until you’re ready to roll it out and bake. You can prepare the filling 1 day in advance.
Nutrition
More Pie Recipes
Vegan Pie and Tart recipes that are simple, sweet, savory, and totally delicious! From an easy to make pie crust that never fails to delicious fillings like apple pie and blueberry pies, these vegan pie recipes are perfect to make all year long.
