I see frozen blueberries all the time at the grocery store.  It just never crossed my mind to use them in pie.  Even though I used to pick blueberries when I lived in Ohio and froze them to use for pies years ago.  I usually buy the pie filling already made in cans because I live to far south to grow them.  Because it takes two cans to make a 9 inch pie, blueberry pie is reserved for special occasions.

 This time I bought a couple of bags of frozen berries.  I wanted them also for muffins and pancakes.  The 2 for the price of 1 sale also help to convince me to try a pie with commercially frozen berries.

Normally like to make my own pie crust but I picked up a package of pie dough to help make this pie quick and easy.  I knew I wasn’t going to have time to roll out dough.

The pie turned out wonderful.  It tasted better then can filling.  The filling didn’t run all over the place after the pie was baked and cooled.  Each slice held together and was filled with berries.  It only took about 15 minutes to put together before baking.

Blueberry Pie

3 to 4 cups of frozen blueberries

2/3 cups of sugar

2 to 3 tablespoons of cornstarch

1 teaspoon of vanilla

2 tablespoons of cold butter

Double pie crust.

In a medium size sauce pan measure out berries.  My berries had a lot of ice so I went with 4 cups.  If you freeze your own berries you won’t need the quite that much.  Add sugar and cornstarch.  Cook over medium heat stirring occasionally until thickened.  Add vanilla and stir.  

I use a pie bird to help vent the pie so it don’t boil over while baking and place on the pie shell before filling.   Fill your pie with warm filling and dot with butter.  I use cold better because it cuts up easier in to little even pieces.  Then I add top.  I use a cookie cutter that I let my youngest grand child press into the crust top before I place it on the pie.  He doesn’t think the pie is ready to bake until he sprinkles colored sugar on it.

I place a pie shield on it and bake on the bottom rack close to the bottom.  The lower rack will make sure your bottom pie crust does not turn out soggy.  The shield keeps the pie crust edges from over cooking.

Bake for 10 minutes at 425 degrees then lower the temperature to 375 degrees for 40 minutes.  Ovens all cook different so if you bake pies often you know where to set your time and temperature which maybe different from mine.  The warm filling helps it to bake faster.  Cool and serve.

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