Wyman’s Frozen Blueberry Pie Recipe: Bursting Berry Flavor in Every Slice

This blueberry pie delivers bursting berry flavor in every slice, using Wyman’s frozen berries for convenience without sacrificing taste.

With a flaky crust and sweet-tart filling, it bakes to golden perfection with minimal effort, proving frozen fruit can rival fresh.

Ingredients for Wyman’s Frozen Blueberry Pie

Frozen blueberries and basic pantry staples create this classic dessert with ease.

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The blueberries are the star—Wyman’s frozen wild blueberries deliver that intense, concentrated flavor that fresh sometimes lacks. Most grocery stores carry them in the frozen fruit aisle. For the crust, King Arthur Flour is my go-to for consistent results, but any all-purpose will work. The butter should be cold and high-quality (European-style if you can find it) for that flaky texture.

No Wyman’s? Any frozen blueberries work, but avoid thawing them first (it makes the filling soupy). Short on cornstarch? Instant tapioca at half the amount works well. The cinnamon is optional but adds nice depth. If you’re making a lattice top instead of full crust, reduce the flour to 2 cups. The egg wash gives that professional golden sheen.

The pie keeps 3-4 days at room temperature, though it’s best the first day. Freeze unbaked pies for up to 2 months—bake straight from frozen, adding 10-15 minutes. Leftovers reheat beautifully in a 350°F oven for 10 minutes.

Step-by-Step Instructions for Blueberry Pie with Frozen Berries

Master the art of creating a flaky crust and perfectly thickened filling that highlights the berries.

Step 1: Prepare the Pie Crust

In a large bowl, combine the 2.5 cups All-Purpose Flour, 0.5 tsp Salt, and 1 tbsp Granulated Sugar. I always whisk these dry ingredients together first to ensure even distribution of the salt and sugar throughout the crust.

Add the 1 cup Unsalted Butter, cut into small cubes and chilled. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces visible. This creates the flaky layers in your finished crust.

Sprinkle 0.25 cup Ice Water over the mixture, one tablespoon at a time, tossing gently with a fork until the dough just begins to come together. The dough should hold when pressed but not be sticky. Divide into two equal portions, shape into disks, wrap in plastic, and refrigerate for 1 hour.

Step 2: Create the Blueberry Filling

In a large bowl, gently toss the 4 cups Wyman’s Frozen Blueberries with 0.75 cup Granulated Sugar, 0.25 cup Cornstarch, 1 tbsp Lemon Juice, 1 tsp Lemon Zest, and 0.25 tsp Ground Cinnamon. The cornstarch will thicken the filling as it bakes, while the lemon brightens the berry flavor.

Let the mixture sit for 10-15 minutes while you roll out the crust. This allows the sugar to begin drawing out the berry juices, which helps prevent a dry filling. Stir gently before using to redistribute the juices.

Step 3: Assemble the Pie

On a lightly floured surface, roll out one disk of dough to a 12-inch circle. Transfer to a 9-inch pie dish, pressing gently into the bottom and up the sides. Trim the edges, leaving a ½-inch overhang.

Pour the blueberry filling into the crust, distributing it evenly. Dot the top with small pieces of the 1 tbsp Unsalted Butter. This adds richness and helps create steam for a juicy filling.

Roll out the second disk of dough and place it over the filling. Trim and crimp the edges to seal, then cut several slits in the top crust to allow steam to escape during baking.

Step 4: Bake to Golden Perfection

Preheat your oven to 425°F. In a small bowl, beat the 1 whole Large Egg with a tablespoon of water to create an egg wash. Brush this mixture over the entire top crust for a beautiful golden finish.

Place the pie on a baking sheet to catch any drips and bake for 35-40 minutes, until the crust is deep golden brown and the filling is bubbling through the vents. If the edges begin to brown too quickly, cover them with aluminum foil.

Remove from the oven and let cool on a wire rack for at least 2 hours before slicing. This cooling time allows the filling to set completely, ensuring clean slices with every serving.

Dietary Considerations for wymans frozen blueberry pie

Gluten-Free Option

For a gluten-free crust, swap the 2.5 cups All-Purpose Flour for a 1:1 gluten-free baking blend. I recommend King Arthur’s Measure for Measure—it behaves most like traditional flour. Add ½ tsp xanthan gum if your blend doesn’t include it for better texture. 💪

Vegan Adjustments

Replace the 1 cup Unsalted Butter in the crust with cold coconut oil or vegan butter. For the egg wash, use 2 tbsp plant-based milk with 1 tbsp maple syrup for a golden finish. The filling is already vegan-friendly as written.

Lower Sugar Version

Cut the 0.75 cup Granulated Sugar in half and add 1 tbsp monk fruit sweetener for a sugar-free boost. The natural sweetness of Wyman’s berries means you won’t miss the extra sugar. I often do this when serving after a rich meal.

Nut-Free Safety

This recipe is naturally nut-free, but always check your Wyman’s Frozen Blueberries label for cross-contamination warnings. Use certified nut-free facilities for the flour if allergies are severe. I keep a separate nut-free workspace for allergy-sensitive friends.

Dairy-Free Swaps

Substitute the 1 cup Unsalted Butter with cold dairy-free butter (like Miyoko’s). For the 1 tbsp Unsalted Butter in the filling, use coconut oil. The crust will still be flaky, and the filling just as luscious. 🌱

Egg-Free Alternative

Skip the egg wash and brush the crust with 2 tbsp melted coconut oil or olive oil instead. The pie will still brown beautifully, just with a slightly different sheen. I’ve done this many times with great results.

Frequently Asked Questions