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4th of July Frozen Blueberry Pie Recipe

4th of July Frozen Blueberry Pie Recipe

Celebrate Independence Day with a classic, delicious Blueberry Pie, perfect for your patriotic festivities. This pie is a crowd-pleaser with its juicy filling and flaky crust. Serve it with a scoop of vanilla ice cream for the ultimate summer dessert.

  • Total Time: 50 minutes
  • Yield: 8 servings 1x

Ingredients

Scale

Filling

  • 4 cups frozen blueberries
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt

Crust

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, cold and cut into small pieces
  • 4 to 6 tablespoons ice water

Assembly

  • 1 tablespoon unsalted butter
  • 1 teaspoon unsalted butter, melted
  • 1 tablespoon milk

Instructions

  • Preheat Oven: Preheat your oven to 425 degrees F (220 degrees C).
  • Prepare the Filling: In a medium pot, combine frozen blueberries, sugar, cornstarch, lemon juice, and salt. Mix well to coat the blueberries. Cook over medium-high heat, stirring often, for 10 to 15 minutes until the mixture thickens.
  • Make the Crust: In a large mixing bowl, combine flour and salt. Cut in 3/4 cup of cold butter using two knives or a pastry blender until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, tossing with a fork until the dough is moistened and forms a ball when squeezed.
  • Roll Out the Dough: Divide the dough in half and shape into balls. Roll out one dough ball on a floured surface into a 10-inch circle. Transfer the crust to a 9-inch pie dish, trimming the edges and crimping the rim with your fingertips.
  • Fill the Pie: Pour the blueberry filling into the prepared pie crust. Dot the filling with 1 tablespoon of butter.
  • Create the Lattice Top: Roll out the remaining dough into a 10-inch circle. Cut into 1/2-inch strips. Lay the longest strips in an X pattern over the center of the pie. Alternate horizontal and vertical strips, weaving them into an over-and-under pattern to create a lattice top. Fold the ends of the strips under the edge of the bottom crust and flute the edges.
  • Brush with Butter and Milk: Combine 1 teaspoon of melted butter with milk and brush over the top crust.
  • Bake: Bake in the preheated oven for about 30 minutes, or until the crust is golden brown and the filling is bubbly.

Notes

  • Measuring the Crust: To measure your crust, place the pie dish upside down on the rolled-out dough and cut a circle 1 inch larger than the dish.
  • Butter and Milk Wash: This step gives the crust a beautiful golden color and a slight sheen.
  • Lattice Weaving: Start with the longest strips in the center and work outwards with shorter strips for an even lattice.
  • Author: Fionna Mendez
  • Prep Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Calories: 327Kcal
  • Sugar: 24g

Keywords: FourthOfJuly, FlagCake, PatrioticDesserts, RedWhiteAndBlue, IndependenceDay, BettyCrocker, BakingFun, DessertRecipe, SummerBaking, CakeDecorating