Secretly sugar free, with an easy store bought puff pastry crust, this blueberry pie with frozen blueberries is so sure to delight that you might even write a poem about it… or at least bring it with you next time you need to give someone a birthday present!

Seriously, I sometimes bring this blueberry pie with frozen blueberries as someone’s birthday present and they always love it!

I’ll get straight into the full recipe below after the brief introduction, so that you don’t have to scroll down to get the details.

However, after the recipe there are tips and variations that are worth reading, so make sure to check them out.

I often use monk fruit sweetener in this recipe, only a little bit of it, to make it sugar free. There’s mixed opinions on this as you know, some people love the no sugar sweeteners, some people hate them. I go back and forth depending on my recipe and my mood, I use both sugar and monk fruit sweetener in my kitchen.

You do what works for you – you can use sugar in this recipe instead of the sweetener, use the same amount of sugar to replace the sweetener if you want to.

Also, just wanted to let you know that blueberries are considered a superfood due to their impressive nutritional profile. They are rich in antioxidants, particularly anthocyanins, which give them their deep blue colour and help combat inflammation and oxidative stress.

Blueberries are also an excellent source of vitamin C, vitamin K, and fibre, supporting immune health, bone strength, and digestion. They have a low glycaemic index, making them a great fruit option for maintaining balanced blood sugar levels. Adding blueberries to your diet, whether in a blueberry pie with frozen blueberries, in a smoothie, or just by themselves, can be a delicious way to boost overall health!

If you’re looking for more purple coloured, stunning looking recipes full of nutritional benefit, don’t go past my Russian Beetroot Salad recipe.

Blueberry Pie With Frozen Blueberries

Yield: 8

Ingredients

2 sheets of puff pastry
4 cups frozen blueberries
2 tablespoons monk fruit sweetener
2 tablespoons cornflour
½ tsp cinnamon
Pinch of salt
1 egg (for the egg wash on top – can use 2 tbsp of melted coconut oil instead to make it vegan)

Instructions

Preheat the oven to 160 C (320 F). Defrost the puff pastry by leaving it out of the freezer for 20 minutes. Find a 25cm (9 inch) round silicone cake pan. I don’t bother greasing the silicone.
Place one sheet of the puff pastry into the cake pan, pressing it with your fingers onto the bottom and up the sides. Cut off the corners that are going up too high up the sides, and use the cut off pastry to buffer the areas that don’t have enough.
Cut the second piece of puff pastry into one inch wide lines (roughly 10 in total). Leave 6 of these lines for the lattice crust.
Use the leftover lines to add more pastry up the sides of the cake pan, and pinch the pastry together where you want it to join. Try to cover the sides of the cake pan.
Prick the base of the pastry in the cake pan with a fork or a knife a few times, then place in the oven to prebake. Bake for 15 mins, then take it out. If any of the side pastry has drooped down, gently pull it up again.
Meanwhile, make the filling: In a bowl, stir together the frozen blueberries, monk fruit sweetener, corn starch, cinnamon and salt.
Place the blueberry filling mix in the pie crust. Try to get it all even with the sides of the pastry. You can press the fruit down if it’s up too high.
Once you’ve put the filling into the pie, it is time to do lattice pie crust. First add three lines of puff pastry over the top with gaps in between, and another layer on top of the first at right angles to make a lattice pattern.
Tuck the ends in a little bit. Don’t worry, they will stick together properly when the pie is baking.
Crack your egg into a small bowl, mix with a fork until it is well combined. Use a pastry brush (or clean fingers if you don’t have one) to brush the egg (or coconut oil) all over the pastry.
Place the pie in the oven and bake until the pastry has gone a wonderful golden colour and you can see in the holes that the blueberries are bubbling. This will take about 60 minutes.
Take the blueberry pie out of the oven and allow to cool. You can either cut it up and serve right away, or let it set in the fridge for a couple of hours and serve cold.

Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 90Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 23mgSodium 44mgCarbohydrates 13gFiber 2gSugar 7gProtein 2g

How To Do Lattice Pie Crust:

A lattice crust is a beautiful and traditional way to top a pie, adding both visual appeal and a delightful texture. If you’ve been wondering how to do lattice pie crust, this is for you!

This classic technique involves placing strips of pastry over the filling, creating a decorative, crisscross pattern that allows steam to escape while baking. Lattice crusts are commonly used in fruit pies, like blueberry pie with frozen blueberries, or apple pie, as they showcase the vibrant filling beneath. While they may look intricate, making a lattice crust is easier than it seems, and with a few simple steps, you can achieve a stunning, bakery style pie at home that your family will be floored by.

So let’s break down the steps with some photos. First thing is first, when you’re lining the cake pan with pastry, save some pastry aside for the lattice crust. Cut your puff pastry square into one inch wide lines – you will need 6 of these for the crust.

Once you’ve put the filling into the blueberry pie with frozen blueberries, it is time to do lattice pie crust. First add three lines of puff pastry over the top with gaps in between, and another layer on top of the first at right angles to make a lattice pattern.

Tuck the ends in a little bit. Don’t worry, they will stick together properly when the pie is baking.

Mastering how to do lattice pie crust is a simple way to elevate your homestyle pies, giving them a classic, bakery worthy finish. With a little practice, you’ll be placing pastry like a pro, creating pies that are as beautiful as they are delicious.

Whether you’re making a blueberry pie with frozen blueberries or experimenting with other fillings, a lattice crust adds a touch of charm and ensures a perfectly golden, flaky topping. Enjoy the process, and don’t be afraid to get creative with your designs!

Pair With

The blueberry pie with frozen blueberries is great on its own, but you can add cream, ice cream or custard if you like.

A slice of this pie also adds a touch to a lunchbox!

Notes

If you have no eggs or coconut oil, you can brush milk over the pastry. You don’t have to brush anything on necessarily, but the finished blueberry pie with frozen blueberries will have a dull look to it if you don’t. The egg or milk gives the pastry that shiny finish we love. Melted butter works too.
Monk fruit sweetener is my favourite sugar replacement – have a read about monk fruit sweetener here. If you want to, go ahead and use sugar instead. It is quite a small amount in the pie, so the pie is not super sweet and the flavours of the blueberry really shine. If you are a sweet tooth, feel free to add more sweetener or sugar to your liking.
If you don’t have a silicone baking dish, use a metal or ceramic one and grease it with oil, then sprinkle flour over the oil. This makes it non-stick and replaces the need for baking paper.
Store your blueberry pie with frozen blueberries at room temperature for up to 2 days, loosely covered with foil or a clean tea towel. If you’d like to keep it fresh for longer, transfer it to the fridge, where it will last for 4 to 5 days.
To freeze the blueberry pie with frozen blueberries, you have two options: 1) Freezing a baked pie: Let the pie cool completely, then place it in a container with a lid or wrap it tightly in plastic wrap followed by a layer of aluminium foil. Store it in the freezer for up to 3 months. When ready to eat, thaw it in the refrigerator overnight and reheat it in the oven at 175°C (350°F) for about 15-20 minutes to crisp up the crust.
2) Freezing an unbaked pie: Assemble the pie as usual, but don’t bake it. Place in a container or wrap it, and freeze it for up to 3 months. When baking from frozen, place it directly in a preheated 200°C (400°F) oven, adding an extra 20-30 minutes to the baking time.
For leftover slices of blueberry pie with frozen blueberries, you can also freeze individual portions wrapped in containers, making it easy to enjoy a piece whenever you like.

Blueberry Pie Origin

The blueberry pie origin is interesting. Blueberry pie is a classic dessert with deep roots in North America, where wild blueberries have grown for thousands of years. Native Americans were among the first to use blueberries in cooking, drying them for storage and incorporating them into various dishes.

European settlers adopted blueberries into their baking, and by the 19th century, blueberry pie had become a staple in American kitchens. Today, it is especially popular in the United States and Canada, often enjoyed during summer and autumn when blueberries are in season. It is even celebrated on National Blueberry Pie Day (April 28th) in the U.S. (omg).

I’ll have to put in my calendar to make a blueberry pie with frozen blueberries next April!

Variations:

There a quite a few different ways you can play with this recipe, have a read of the other things you can do with it:

Mini Blueberry Pies

To make mini blueberry pies, you can use a 12 hole muffin tin instead of a 25cm round cake pan for the above recipe.

Grease your muffin tin, and sprinkle a bit of flour in all the holes, this helps the pastry not stick. Cut your puff pastry into 12 (each sheet of pastry into 6) pieces. Arrange one rectangle of pastry into a muffin hole, pressing it down onto the bottom and up the sides. You should have quite a bit of overhang over the top. Repeat for all the muffin holes.

Spoon the blueberry filling evenly into each muffin hole (there’s no need to prebake the pastry for the mini blueberry pies). Once all the blueberry filling is used up, cut off the overhang pastry from the top.

Slice this extra pastry that you’ve cut off into lines, and use the lines to do a lattice crust over each mini blueberry pie. Don’t stress too much, it will all look good at the end, just get it on there.

Brush the tops with egg (or coconut oil) and then bake in the oven until the pastry is gold all over and you can see the blueberries bubbling when you look at the holes in the pastry. For the mini blueberry pies this should take about 40 minutes.

These make perfect little treats at home, on picnics and in lunchboxes! Turning your blueberry pie with frozen blueberries into mini treats means you can show them off on a cupcake stand too.

Blueberry and Pear Pie

To make blueberry and pear pie, you will need to add two large pears of any variety to the above recipe. Peel them, chop in half, then in half again — this will give you four quarters. You can slice the inner core away now, and then slice the pear into thin slices.

Follow the above blueberry pie with frozen blueberries recipe, but place the pear slices down into the pie crust first and arrange them to cover the whole pie crust.

When making the blueberry filling, you will only need 3 cups of blueberries, and make the filling as per the recipe and cover the pear slices with it in the pie crust, then continue with the rest of the recipe.

Apple and Blueberry Pie

To make apple and blueberry pie, you will need two large apples of any variety. Peel them, chop in half, then in half again , this will give you four quarters. You can slice the inner core away now, and then slice the apples into thin slices.

Follow the above pie recipe, but place the apple slices down into the pie crust first and arrange them to cover the whole pie crust.

When making the blueberry filling, you will only need 3 cups of blueberries, and make the filling as per the recipe and cover the apple slices with it in the pie crust, then continue with the rest of the recipe.

Blueberry and Strawberry Pie

To make blueberry and strawberry pie, follow the above recipe, but use 2 cups of frozen blueberries and 2 cups of frozen strawberries.

Vegan Blueberry Pie

To make vegan blueberry pie, you only need to make a couple of small adjustments to the above recipe.

Check the ingredients on the puff pastry packet and make sure to buy a vegan one, I was surprised to find that a lot of the supermarket brands happen to be vegan.

Also instead of egg wash, use the melted coconut oil to brush over the blueberry pie with frozen blueberries before baking.

Wonderful Blueberry Pie With Frozen Blueberries