Kittencal's Blueberry Pie Option for Freezing

Savor the taste of summer all year long with Kittencal's Blueberry Pie, a versatile recipe perfect for baking fresh or freezing for later. This classic dessert combines juicy blueberries with a hint of zesty lemon and optional cinnamon for a warm, spiced undertone, all tucked into a buttery, flaky double crust. Top it off with a golden egg wash and a sprinkle of sugar for the perfect crisp finish. The step-by-step instructions make it easy to prepare fresh or freeze unbaked, so you can enjoy a homemade blueberry pie straight from the freezer anytime—just bake and serve! Ideal for holiday gatherings, weeknight treats, or meal prep, this make-ahead blueberry pie is as practical as it is delicious.

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 8

Ingredients

• 5 cups blueberries, fresh or frozen
• 0.75 cup granulated sugar
• 0.25 cup cornstarch
• 1 tablespoon lemon juice
• 0.25 teaspoon ground cinnamon (optional)
• 2 tablespoons unsalted butter, cut into small pieces
• 1 double crust pie crust dough, prepared (enough for top and bottom crusts)
• 1 unit egg, beaten (for egg wash)
• 1 tablespoon granulated sugar (for sprinkling, optional)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

If using frozen blueberries, allow them to thaw slightly and drain off excess liquid.

Step 3

In a large bowl, combine the blueberries, sugar, cornstarch, lemon juice, and cinnamon (if using). Mix gently to coat the blueberries evenly.

Step 4

Roll out half of the pie crust dough and fit it into a 9-inch pie plate. Trim the edges, leaving a slight overhang.

Step 5

Pour the blueberry mixture into the prepared pie crust, spreading it evenly.

Step 6

Dot the filling with small pieces of butter.

Step 7

Roll out the second half of the pie crust dough and place it over the blueberry filling. Trim the edges and crimp together the top and bottom crusts to seal.

Step 8

Cut a few small slits in the top crust to allow steam to escape. Alternatively, create a lattice pie crust for a decorative look.

Step 9

Brush the top crust with the beaten egg, then sprinkle with granulated sugar for a golden, crispy finish (if desired).

Step 10

For freezing, wrap the unbaked pie tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. When ready to bake, you can bake directly from frozen, adding an extra 10-15 minutes to the baking time.

Step 11

To bake immediately, place the pie on a baking sheet and bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.

Step 12

Allow the pie to cool for at least 2 hours before slicing to let the filling set.

Nutrition Facts

Serving size	(1412.6g)

Amount per serving	% Daily Value*
Calories	3388.3

Total Fat 150.4g	0%
Saturated Fat 56.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 248.9mg	0%
Sodium 1682.2mg	0%
Total Carbohydrate 486.5g	0%
Dietary Fiber 22.3g	0%
Total Sugars 246.9g
Protein 31.8g	0%

Vitamin D 59.3IU	0%
Calcium 126.2mg	0%
Iron 9.1mg	0%
Potassium 763.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.5%

Protein: 3.7%

Carbs: 56.8%