Favorite (Frozen) Blueberry Pie

This is a perfect blueberry pie using frozen blueberries! It’s not runny or watery and holds up very well. The flavor is jammy and lightly sweet with a wonderful blueberry vanilla flavor.

Mini Individual Blueberry Pies

I decided to make these for my Harry Potter party as a “blue” Ravenclaw Pie and they came out great. I used frozen blueberries and store bought pie dough to keep it extra simple.

The ingredients are simple; combine frozen blueberries, sugar, corn starch, lemon juice and zest, vanilla, and a pinch of salt.

I always keep frozen blueberries on hand for blueberry cookies, muffins, and oatmeal! They’re wild blueberries so their size is slightly smaller than regular blueberries and they have more antioxidants.

The cornstarch thickens the pie filling as it bakes in the oven and helps keep it from being runny. This is what gives it a jammy consistency.

To assemble the pie, I cut out prepared pie dough in slightly larger circles than the mini pie ties and placed them inside. Then, using extra pie dough I cut out circles just big enough to fit the top and used a heart shaped fruit cutter to cut out hearts at the center. Then for some pies I used the cutout hearts as the pie top.

Bake your mini pies at 400° for 10 minutes then (with the pies still in the oven) lower the heat to 325° and bake for an additional 10 minutes. The blast of high heat helps cook the pie shell and keep it from getting soggy while lowering the heat helps cook it through without burning.

If you would like to make these pies ahead of time, prepare the pie until the last step and then, before baking, place them on a tray and freeze. Once frozen, store in a ziplock bag until ready for use.


  • 5 cups frozen blueberries
  • 1 cup sugar
  • 6 tbsp corn starch
  • 1 tbsp lemon juice
  • Zest of one lemon
  • 1 tbsp vanilla extract
  • Prepared pie crust


1. Preheat the oven to 400°

2. Mix together all the filling ingredients and pour into prepared mini pie tins

3. Top with additional pie crust and brush with egg wash for a golden color

4. Bake at 400° for 10 minutes, then (with the pie still in the oven) lower the temperature to 325° and bake for an additional 10 minutes

5. Let our cool slightly before enjoying. They’re best served warm with a side of vanilla ice cream!

Makes about 30-35 mini pies

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