Craving a sweet treat? try this easy and irresistible blueberry pie recipe made with frozen berries

• 1 (9-inch) pie crust, homemade or store-bought
• 4 cups frozen blueberries, thawed
• 1 cup granulated sugar
• 1/2 cup cornstarch
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup lemon juice
• 1 tablespoon unsalted butter, cut into small pieces

Instructions:

1. Prepare the Pie Crust: If using a homemade pie crust, roll it out to a 12-inch circle and fit it into a 9-inch pie plate. Trim the edges and crimp as desired. If using a store-bought crust, follow the package instructions.
2. Combine the Filling: In a large bowl, combine the thawed blueberries, sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Stir until well combined.
3. Pour into the Pie Crust: Pour the blueberry filling into the prepared pie crust. Dot the top with butter pieces.
4. Cover and Bake: Cover the pie with a top crust or a sheet of aluminum foil. Bake at 425°F (220°C) for 30 minutes.
5. Uncover and Continue Baking: Remove the top crust or foil and continue baking for an additional 30-45 minutes, or until the filling is bubbling and the crust is golden brown.
6. Cool and Serve: Let the pie cool for at least 2 hours before serving. Serve with vanilla ice cream or whipped cream, if desired.

Tips:

• For a sweeter pie, add an extra 1/4 cup of sugar.
• If you don’t have fresh lemon juice, you can use 1 tablespoon of bottled lemon juice.
• If the pie crust starts to brown too much during baking, cover the edges with aluminum foil.
• Let the pie cool completely before slicing to prevent the filling from running out.

Variations:

• Lattice-Top Pie: Roll out the top crust into a 12-inch circle and cut it into 1-inch wide strips. Weave the strips over the filling to create a lattice pattern.
• Crumble Topping: Combine 1 cup of flour, 1/2 cup of brown sugar, 1/2 cup of rolled oats, and 1/4 cup of butter in a bowl. Mix until crumbly and sprinkle over the filling before baking.
• Streusel Topping: Combine 1 cup of flour, 1/2 cup of brown sugar, 1/2 cup of chopped nuts, and 1/4 cup of butter in a bowl. Mix until crumbly and sprinkle over the filling before baking.

Blueberry Pie Preservation:

• Store at Room Temperature: Blueberry pie can be stored at room temperature for up to 2 days.
• Refrigerate: Blueberry pie can be refrigerated for up to 4 days.
• Freeze: Blueberry pie can be frozen for up to 2 months. To freeze, wrap the cooled pie tightly in plastic wrap and then in aluminum foil.

Thawing Blueberry Pie:

• Room Temperature: Thaw blueberry pie at room temperature for several hours, or overnight.
• Refrigerator: Thaw blueberry pie in the refrigerator overnight.
• Microwave: Microwave blueberry pie in 30-second intervals, rotating the pie after each interval, until thawed.

Blueberry Pie Pairing Suggestions:

• Ice Cream: Vanilla ice cream, chocolate ice cream, or coffee ice cream.
• Whipped Cream: Homemade whipped cream or store-bought whipped topping.
• Fruit: Fresh berries, sliced peaches, or bananas.
• Nuts: Chopped walnuts, pecans, or almonds.

What You Need to Learn

Q: Can I use fresh blueberries instead of frozen blueberries?
A: Yes, you can use fresh blueberries. Just make sure to measure them after they have been washed and stemmed.
Q: My pie filling is too runny. What should I do?
A: If your pie filling is too runny, you can add more cornstarch. Start with 1 tablespoon and add more as needed until the filling thickens to your desired consistency.
Q: How do I prevent my pie crust from getting soggy?
A: To prevent your pie crust from getting soggy, pre-bake the crust for 10 minutes before adding the filling. This will help to create a barrier between the crust and the filling.