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The finished blueberry pie after baking resting on a blue and white towel on a wood table.

Frozen Blueberry Pie

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.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 10 slices
Course: Dessert
Cuisine: American, Baked Goods
Calories: 406
Ingredients Equipment Method Notes

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

Equipment

  • Food processor or Pastry Blender
  • Skillet or Cooking Pot
  • Mixing bowls
  • Mixing spoons
  • measuring cups
  • Measuring spoons
  • Rolling Pin
  • Pie pan
  • knife

Method
 

Pie Crust
  1. 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.
  2. 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.
  3. Add the cold vegan butter. Process until it looks like wet sand, between 10 and 15 pulses.
  4. 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.
  5. 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.
  6. 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.
  7. 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
  1. 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.
  2. 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.
  3. Cool the filling. When the filling is done, allow it to cool completely, about an hour.
  4. 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.
  5. 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.
  6. 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.