Blueberry Pie with Blueberry Pie Filling from fresh or frozen fruit
Inside: The secret ingredient that saves time and makes the perfect blueberry pie filling for homemade blueberry pie. Plus, tips for rolling out dough without the floury mess.
This blueberry pie is made with a simple, no-fuss blueberry pie filling. It’s a recipe you’ll love. It has a gooey fruit filling and a tender crust. Get my helpful tips on making it using fresh or frozen blueberries and scratch-made or store-bought crust.
If you’re a summer fruit lover, you know there’s no better way to showcase your favorite sweet berries and stone fruits than in an oozy, sweet fruit dessert. Some of my most popular have been this ultra-creamy Key Lime Mousse Tart, these Peach Blueberry Cobbler and this Cherry Peach Crisp
Table of Contents
Why you’ll love this recipe:
- This easy recipe works with fresh or frozen blueberries.
- You can make your own crust or use a ready-made or Pillsbury dough.
- I have a time-saving ingredient you’ll love.
- You don’t need to be a professional pastry chef; this recipe is straightforward.
- It’s a double-crust dessert, so 2x the buttery pastry.
Ingredients:
- Double Crust Pastry Dough – you can make this Cream Cheese Pastry Dough which uses a combination of butter and cream cheese for a flaky, delicious crust or use refrigerated Pillsbury dough. I used Pillsbury.
- Blueberries – You can use fresh or frozen ones in this blueberry pie recipe. (The flavor of frozen blueberries is much the same as fresh – and since they’re baked, any difference is mitigated. I don’t advise using canned blueberry pie filling because it has a tinny flavor.
- Sugar – you don’t need a lot of sugar, just enough for a bit of sweetness. Use white or granulated, not brown sugar.
- Instant ClearJel – this is a modified food starch which thickens fruit fillings similarly to cornstarch, without cooking the blueberry pie filling first. It’s my secret ingredient.
- Lemon – Use the lemon juice to add a bright citrus pop to the dessert. You can also add a pinch of lemon zest to the filling.
- Egg – this is for brushing the tops of the crust to give it a shiny, golden brown color.
- Water – just a few teaspoons mixed with the egg creates a simple egg wash.
- Sparkling Sugar – this is optional, but it adds texture to the top crust.
Step-by-step instructions:
- In a small bowl combine the sugar and Instant ClearJel and whisk together. This is the thickener for the blueberries.
2. Add the sugar mixture to fresh or frozen blueberries in a large bowl.
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3. Toss the sugar mixture with the blueberries to coat. The starch in the Instant ClearJel will create a thick blueberry pie filling when the pie is baked.
4. Roll out the top and bottom crusts for the recipe.
5. Fit the bottom crust into a dish and press the bottom and sides against the plate to stick. (I use a regular 9-inch pan, not a deep dish).
6. Fill the pastry with the blueberry pie filling.
7. Place the top crust over the filling and fold the edges of the top and bottom crusts over each other. Crimp or press to form a decorative seal.
Note: I used a cookie cutter to make a few decorative cutouts for the top crust, allowing steam to escape when baking. If you don’t make cutouts, be sure to make a few slits in the top crust with a sharp paring knife so the steam can escape.
8. Brush the egg wash over the top crust and sprinkle with sparkling sugar (optional). Bake summer dessert on a parchment-lined rimmed baking sheet to catch any drips or leaks, which happens with bubbling fruit.
Ensure your oven rack is set to the center of the oven. Bake at 375° for about an hour, turning the pan 180° halfway through baking.
9. Allow the dessert to cool to room temperature before slicing. I know it’s tough to wait, but the fruit filling will set as it cools and makes less of a mess when you slice it.
Pro-Tips:
- Roll the pastry between two sheets of plastic wrap. This method doesn’t add additional flour to the dough, which can make it tougher, and it’s easier to transfer to the baking dish. Remove the top sheet, flip the dough into the dish, and peel away the other cellophane sheet.
- Skip cooking and cooling: Normally you’d have to cook the blueberry pie filling with sugar and thickener and cool it to room temperature before assembling. Not only does the Instant ClearJel eliminate the need for cooking and cooling, it gives the blueberry filling a beautifully rich and oozy texture you’ll love. By the way, you can use the Instant ClearJel for any fruit or berry pie.
- If the pastry gets too brown, rest a piece of aluminum foil over the top or form foil to cover the edges of the pie crust.
Variations:
- For a bumbleberry version, you can use any combination of berries, such as raspberries or blackberries. Just be sure to use a total of 32 ounces of fruit.
- Feel free to use a lattice crust. Slice the top pastry into equal strips, then weave them as I do for this Fresh Peach Pie with Lattice Crust.
Make Ahead:
You can make the recipe early in the day to serve for dinner later that night, but it’s best to enjoy the day you make it.
To get a head start (if you plan to make your own pastry crust, you can do it several days ahead and keep it wrapped in the refrigerator until you’re ready to use it.
Storage:
Store leftovers in the refrigerator covered with plastic wrap or foil for 2-3 days.
Freezing:
I don’t recommend freezing. The crust won’t stand up to the freezing/defrosting cycle.
More blueberry recipes:
What to serve with:
- Whipped Cream
- Vanilla Ice Cream
- Peach Ice Cream with streusel swirl
- Blueberry Swirl Key Lime Ice Cream
More fruity pie recipes to try:
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Blueberry Pie
SPECIAL EQUIPMENT:
- 1 9-inch pie plate not deep dish
- 1 Rolling Pin
INGREDIENTS:
- 2 9-inch pastry shells can be homemade or Pillsbury
- 32 ounces fresh blueberries
- ½ cup sugar
- 2½ tablespoons Instant ClearJel
- 1 lemon juiced
- 1 large egg
- 1 tablespoon water
- 1 tablespoon sparkling sugar
DIRECTIONS:
- Preheat the oven to 375°.
EASY METHOD FOR ROLLING OUT PASTRY:
- Use a rolling pin to roll out the dough to the desired thickness and diameter, lifting the plastic wrap after every 2-3 rolls. Remove the top piece of plastic and flip the dough into the pie plate. Peel off the second piece of plastic and discard.
- Transfer the pastry to a 9-inch pie plate and press the bottom and sides of the crust to adhere to the plate.
MAKE THE BLUEBERRY PIE FILLING:
- Rinse 32 ounces fresh blueberries and transfer them to a large bowl. Add the juice of 1 lemon to the blueberries and toss to coat.
- In a small bowl, combine ½ cup sugar and 2½ tablespoons Instant ClearJel Whisk together until completely combined, then sprinkle over the blueberries. Toss the blueberries in the sugar mixture until completely coated and ClearJel has absorbed the liquid.
- Pour the blueberry filling into the pan and spread into an even layer.
ASSEMBLY:
- Roll out the second pie crust and arrange it over the blueberry pie filling. Fold the overhanging top crust around the bottom crust on the rim.
- Turn the pie in a counter clockwise direction, continuously tucking the top pastry under the bottom until the edges of the crust are sealed.
- Pinch together the thumb and index finger of one hand and place it on the edge of the crust. Use the knuckle of the index finger on your other hand to press the pastry into the “v” of your thumb and index finger. Continue in this fashion to crimp the rest of the pie crust.
- In a small bowl, whisk together 1 large egg and 1 tablespoon water. Brush the egg wash evenly over the pastry. Sprinkle the pie evenly with 1 tablespoon sparkling sugar if using.
- Line a baking sheet with parchment paper and set the pie in the center. Cut several slits with a paring knife in the top crust to allow steam to escape.
- Bake for 30 minutes, then turn the pan 180° in the oven to assure it cooks/browns evenly.
- Remove from oven and let cool for 4 hours before cutting.
NOTES:
NUTRITION:
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Would the ratios of instant clear gel and berries be the same if I just frozen?
Yes, the instant clear gel ratios remain the same.
This pie looks amazing!! I love blueberry pie and I love baking in the fall time and it is coming up.
This pie is PERFECTION! And Instant Clear Gel – never heard of it, but now, I MUST try it! Beautiful, beautiful pie!
great recipe and tips and by chance I am on vacation close to a blueberry farmer. Now I need to find your gamechanger Instant ClearJel
Making this pie sounds like so much fun! Love the hearts idea on top.
Ohh I love blueberry pie! That crust looks amazing – perfection!
Thanks!