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Blueberry Pie with Frozen Berries
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Flaky homemade blueberry pie with warm, juicy frozen blueberries. Top with vanilla ice cream for a delightful fruity treat!
Ingredients:
  • 5 cups frozen blueberries
  • 1 cup white sugar
  • 5 tablespoons cornstarch
  • 1 teaspoon lemon juice
  • 0.25 teaspoon salt
  • 2.25 cups all-purpose flour
  • 0.5 teaspoon salt
  • 0.75 cup salted butter
  • 6 tablespoons cold water, or more as needed
  • 1 tablespoon salted butter, cut into small pieces
  • 1 teaspoon salted butter, or as needed
  • 0.25 cup milk
Instructions:
  • Preheat the oven to a toasty 425°F (220°C).
  • Prepare the filling by mixing frozen blueberries, sugar, cornstarch, lemon juice, and salt in a medium pot. Cook over medium-high heat, stirring frequently, for 10 to 15 minutes until thickened.
  • To prepare the crust: In a large mixing bowl, mix flour and salt together. Cut in 3/4 cup of butter using 2 knives or a pastry blender until the mixture looks like coarse crumbs. Add water, 1 tablespoon at a time, and mix with a fork until the flour mixture is moistened. Be careful not to add excess water: the moistened pastry mixture should come together to form a ball when squeezed.
  • Divide the dough in half and shape into balls. Roll out one dough ball into a 10-inch circle using a rolling pin. Carefully transfer the crust to a 9-inch pie dish. Trim the edges of the crust with scissors and gently crimp the rim with fingertips and knuckles.
  • Spread the delicious filling evenly over the prepared pie crust and top it off with 1 tablespoon of butter for added richness and flavor.
  • Roll the top crust into a 10-inch circle and cut into 1/2-inch strips. Arrange the longest strips in an X shape at the center of the pie, then weave the remaining strips in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends under the crust and press to seal.
  • In a microwave-safe cup, melt 1 teaspoon of butter with milk in 10-second intervals, then brush over the pie.
  • Bake in the hot oven until golden brown and bubbly, approximately 30 minutes.

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