Can I substitute frozen blueberries for fresh blueberries in a pie?

Yes, you can substitute frozen blueberries instead of fresh. Just make sure to give the berries a rinse with cold water to remove any extra ice. You may also want to add a little extra flour to thicken the filling as it may be runnier using frozen berries.

How do you store blueberry pie?

Store blueberry pie in the fridge, covered in plastic for up to 4 days. Let pie come to room temperature before serving again. You can also freeze a baked blueberry pie for up to 2 months. Cover pie in plastic wrap then foil or place pie in an airtight container.

What to do with leftover pie pastry?

The most classic recipe to use up leftover pie pastry is to make cinnamon sugar pinwheels. It's a simple recipe where you cover the pastry in butter, brown sugar, and cinnamon. Then roll the pastry up and cut into slices. Get the full recipe here Leftover Pastry Pinwheels .

Are wild blueberries different than regular blueberries?

Yes, wild blueberries are smaller in size are sweeter and have more flavour than regular blueberries.

Classic Blueberry Pie

Print Recipe

Nothing beats a classic blueberry pie made with tiny wild blueberries! It’s everything you want in a pie, a flaky buttery crust and a fruity runny filling that spills out with sweet little bundles of fresh blueberries!

Author: Alie Romano
Prep Time: 45 minutes
Cook Time: 60 minutes
Total Time: 1 hour 45 minutes
Yield: 1 9" pie 1x
Category: Dessert
Cuisine: American

Ingredients

Units Scale

2 x Pie Pastry Recipe
5 1/2 – 6 cups wild blueberries
1/3 cup granulated sugar
2 Tablespoons all-purpose flour
Lemon zest, from one large lemon
milk, to brush the top
coarse sugar (optional), for topping

Instructions

Set out a 9″ pie plate.
Make 2x pastry following pastry recipe (linked in the ingredients). Wrap pastry in plastic wrap and let rest in the fridge (you should have two separate discs of pastry).
While the pastry is resting in the fridge for 30 minutes (or up to 24 hrs) prep your filling. In a large bowl add blueberries, sugar, flour, and lemon zest. Mix to combine and let sit to allow the juices to form.
On a prepared work surface roll one disc of dough out into a circle larger than your pie dish, approx. 12 inches. Gently lay the dough into a 9 inch pie dish and press the dough down. Using a fork prick the bottom of the pastry all over. Set aside.
Roll out approx. 3/4’s of other disc of pastry to approx. 1/4 inch thick. Cut into 9 strips about an inch thick. Set aside.
Now fill the pie with the blueberry filling.
Using the 9 strips create a lattice by criss-crossing pastry strips over the top. Trim the edges and pinch together to seal.
Brush the pie with milk and sprinkle with coarse sugar.
Place the pie in the freezer for 10 minutes. Meanwhile preheat the oven to 450˚F and lower the rack to the bottom third of the oven.
Place the pie on a baking sheet and bake for 10 minutes, then turn down the oven to 350˚F and continue to bake 45-55 minutes or until bubbly, browned and pie is baked all the way through. If the edges are browning too fast, wrap tinfoil around the edges to protect them from burning while baking.
Let pie cool on a cooling rack before enjoying.

Nutrition

Serving Size: 1 slice of 10
Calories: 514
Sugar: 15.2g
Sodium: 217mg
Fat: 30g
Saturated Fat: 13.5g
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 57.1g
Fiber: 3.4g
Protein: 6g
Cholesterol: 37mg

Keywords: Blueberry Pie, Pie, Pastry, Dessert

Find it online: https://bakingforfriends.com/classic-blueberry-pie/