Frozen Blueberry Pie
A delightful frozen blueberry pie with a flaky crust and sweet-tart berry filling, perfect for summer gatherings or a comforting dessert for berry lovers.
Ingredients
Instructions
- Have the pie crust ready in the pie dish.
- Defrost blueberries for 2 to 3 hours at room temperature.
- In a mixing bowl, combine blueberries and lemon juice.
- In a separate bowl, blend together flour, cornstarch, sugar, and salt.
- Sprinkle a little of the dry mixture over the bottom of the crust.
- Stir the remaining dry mixture into the blueberries.
- Dot the berry mixture with butter.
- Seal the pie crust well and press down the edges.
- Bake at 450°F for 15 minutes, then reduce temperature to 350°F and bake for an additional 30 minutes.
Tips & Substitutions
For a thicker filling, consider adding an extra tablespoon of cornstarch. If fresh blueberries are unavailable, frozen can work too, just ensure they’re well-drained. For a twist, try adding a teaspoon of cinnamon or nutmeg to the dry mixture. To prevent a soggy crust, pre-bake it slightly before adding the filling. This pie is similar to Heavenly Cherry Pie in its fruity goodness.
Serving Suggestions
Serve slices of the pie with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious contrast to the tartness of the blueberries. It pairs beautifully with Banana-Pineapple Salad(Very Rich) as a refreshing side. Enjoy it warm or at room temperature for the best flavor.
Storage & Reheating
Store leftover pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. If you want to freeze it, wrap it tightly in foil after it cools and store it for up to 2 months. To reheat, bake at 350°F for about 15-20 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Frozen Blueberry Pie contains roughly 237 calories, with 3g protein, 58g carbohydrates, and 0g fat. It is an excellent source of vitamin C (48% of the Daily Value) and dietary fiber (20% of the Daily Value). Note that it is relatively high in sodium, at 741mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits in this pie recipe?
Yes, this pie recipe is versatile. You can substitute blueberries with other berries like raspberries or blackberries, or even mix them for a berry medley. Just keep in mind that different fruits may require slight adjustments in sugar levels.
How can I ensure my pie crust doesn't get soggy?
To prevent a soggy crust, sprinkle a bit of flour or cornstarch on the crust before adding the filling, as this will help absorb excess moisture. Additionally, pre-baking the crust for 5-7 minutes before filling can also create a barrier against sogginess.
Is it necessary to use lemon juice in this recipe?
Lemon juice adds acidity that brightens the flavor of the blueberries and balances the sweetness. While you can reduce the amount or leave it out, the pie may taste a bit sweeter and less vibrant without it.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).