Blueberry Pie Recipe with Frozen Blueberries

A slice of blueberry pie with a lattice crust sits on a dark glass plate next to a gold fork.

Blueberry Pie Recipe with Frozen Blueberries

This blueberry pie recipe turns frozen blueberries into a rich, juicy filling that bakes up beautifully. Wrapped in a flaky crust, it delivers classic homemade flavor without the need for fresh berries.

Course Dessert, Desserts

Cuisine American, International

Keyword blueberry, blueberry pie with frozen, blueberry pie,, cornstarch, easy blueberry pie, frozen berries, frozen blueberries, pie, pie crust, pie filling, pie plate, use frozen, use frozen blueberries

Prep Time 30

Cook Time 45

Chill Time 1

Total Time 2 15

Servings Slices

Calories 154kcal

Author Zuzana Paar

Equipment

1 Pie Molder
1 Oven
1 Cooking Pan

Ingredients

Pie Crust

1½ Cups Almond Flour
½ Tablespoon Coconut Flour
1 teaspoon Xanthan Gum
½ teaspoon Baking Powder
½ teaspoon Salt
3 Tablespoons Cream Cheese
1 Egg

Filling

4 Cups Blueberries
3 Tablespoons Lemon Juice
½ teaspoon Stevia Powder
¼ teaspoon Xanthan Gum

Topping

1 Egg
1 Tablespoon Water

US Customary - Metric

Instructions

Preheat oven to 350°Fahrenheit (180°Celsius). Pulse dry crust ingredients, add egg and cream cheese, process into smooth dough, seal in a bag, and chill at least 1 hour.
Gently mix blueberries, lemon juice, stevia, and xanthan gum until coated; set aside to thicken slightly.
Whisk egg wash, divide chilled dough, and roll one half between parchment to fit a 9-inch pie plate; press in and trim edges.
Spread blueberry mixture evenly into the crust without overfilling.
Roll remaining dough and cover fully or create a lattice, chilling briefly if it softens.
Brush with egg wash and bake about 45 minutes until golden; cool completely before slicing.

Notes

Ingredient swaps are easy: You can replace cream cheese with coconut cream, blueberries with raspberries, blackberries, or strawberries, and lemon juice with lime juice. For a sweetener, try allulose or monk fruit extract instead of stevia for a slightly different flavor profile.
Thickening alternatives: If your recipe calls for xanthan gum, you can use cornstarch, all-purpose flour, arrowroot powder, or tapioca starch instead. Cornstarch or arrowroot works best for a smooth, glossy blueberry pie filling.
Pie dough tips: If xanthan gum is in the crust, you can skip it and just chill the dough well. The combination of almond flour and egg will hold your homemade pie crust together without issues.
Adjust to your recipe type: Use about 2 teaspoons of cornstarch or the same amount of arrowroot for every ¼ teaspoon of xanthan gum in the filling. For baked goods like pies, all-purpose flour works too, but it will make the crust slightly heavier.

Nutrition