Blueberry Pie with Frozen Fruit

Ingredients

• 1 batch pie dough (Enough for a 9-inch bottom and top crust; the source refers to a separate dough recipe in the comments.)
• 2 lb frozen blueberries (A combination of regular and wild blueberries may be used.)
• 0.75 cup liquid from thawed blueberries, plus water as needed (Measure the juice released during thawing, then add water if necessary to reach 3/4 cup total.)
• 0.75 cup sugar (Divided; 1/4 cup (50 g) is used initially and 1/2 cup (100 g) is added later.)
• 0.25 cup water (Cool water for mixing with the cornstarch.)
• 0.25 cup cornstarch
• 0.5 tsp fine salt
• 0.25 tsp ground cinnamon
• 1 tbsp lemon juice

Steps

1. 1

   Thaw the frozen blueberries completely. Thaw them in the refrigerator overnight, or place them in a low oven at approximately 170°F (80°C) for 1–2 hours. Strain the berries, reserving all of the liquid they release.

2. 2

   Preheat the oven to 425°F (220°C). Position an oven rack in the bottom third of the oven. Set a rimmed sheet pan aside for baking the pie.

3. 3

   Measure the reserved blueberry liquid. Add enough water to bring the total volume to 3/4 cup (170 g), if necessary.

4. 4

   Pour the blueberry liquid into a medium saucepan and add 1/4 cup (50 g) of the sugar. Set the pan over medium-high heat and bring the mixture to a boil.

5. 5

   While the blueberry liquid heats, whisk the cornstarch with the 1/4 cup (57 g) cool water in a small bowl until smooth and lump-free.

6. 6

   When the blueberry liquid reaches a boil, slowly stream in the cornstarch slurry while whisking continuously. Continue heating until the mixture returns to a boil and visibly thickens.

7. 7

   Remove the saucepan from the heat. Stir in the remaining 1/2 cup (100 g) sugar, fine salt, cinnamon, and lemon juice.

8. 8

   Return the saucepan to the heat and bring the mixture back to a boil, stirring to ensure the sugar dissolves and the filling is fully thickened.

9. 9

   Place the thawed blueberries in a heatproof bowl. Pour the hot thickened blueberry mixture over them and gently fold or stir just enough to coat the berries without crushing them.

10. 10

    Cover the surface with plastic wrap and let the filling cool for at least 30 minutes, or until it reaches room temperature. Cooling prevents the filling from melting the butter in the pastry dough.

11. 11

    Fit the prepared pie dough into a 9-inch pie plate to form the bottom crust. Add the cooled blueberry filling, spreading it evenly.

12. 12

    Cover the filling with the remaining pie dough in the style you prefer, such as a lattice or double crust. Seal and crimp the edges, and vent a full top crust as needed.

13. 13

    Place the assembled pie on the sheet pan. Bake at 425°F (220°C) for 45–60 minutes, until the pastry is golden brown and fully baked.

14. 14

    Transfer the pie to a rack and let it cool completely before slicing so the filling can finish setting.

Notes

The pie dough recipe was not included in the provided source; prepare or obtain one batch sufficient for a 9-inch double-crust pie. The filling is pre-cooked without the fruit so the blueberries remain relatively whole during baking. The source repeats step number 7; the steps have been renumbered sequentially here.

Nutrition per serving

• dessert
• pie
• baked
• American
• fruit dessert
• vegetarian
• make-ahead
• holiday baking