Wyman’s Frozen Blueberry Pie Recipe: Wild Berry Burst in Every Slice

There’s something special about a blueberry pie that captures the essence of summer, even when starting with frozen fruit. This recipe transforms Wyman’s frozen wild blueberries into a dessert that tastes freshly picked.

The key is a simple yet sturdy crust that holds up to the juicy berries, while a touch of lemon brightens their natural sweetness. No one will guess the filling began in the freezer.

You’ll end up with a golden, flaky pastry encasing a vibrant, bubbling berry center—each slice bursting with wild berry flavor. The aroma alone is worth the effort.

Serve warm with a scoop of vanilla ice cream for the perfect finish. Here’s how to make it happen.

Ingredients for Wyman’s Frozen Blueberry Pie

A sturdy crust and wild berries create this summer dessert using frozen fruit. Nothing complicated here.

The blueberries are non-negotiable here. Wyman’s frozen wild blueberries have that intense flavor regular cultivated berries lack. Most Whole Foods and Walmart carry them in the freezer aisle. For the crust, use European-style butter like Plugrá if you want extra flakiness—regular store brand works fine too. Just make sure it’s cold when you start. The cornstarch is your insurance against a runny filling.

No wild blueberries? Regular frozen blueberries work in a pinch (don’t thaw them first). Out of cornstarch? Instant tapioca at the same amount gets similar results. The lemon is important—bottled juice lacks the brightness of fresh. For the crust, vegetable shortening can replace half the butter if you’re in a bind, but all-butter tastes better.

The pie keeps at room temperature 1 day or refrigerated for 3 days. Freeze slices for up to 2 months. Always serve warm—the ice cream melts perfectly into the filling that way.

Step-by-Step Instructions for Wild Blueberry Pie

This method ensures a flaky crust and perfectly thickened wild blueberry filling every time.

Step 1: Prepare the Pie Crust Dough

In a large bowl, whisk together the 2.5 cups all-purpose flour, 1 tsp salt, and 1 tablespoon of the 0.75 cup granulated sugar. This balances the sweetness between crust and filling.

Cut in the 1 cup cold unsalted butter using a pastry cutter until the mixture resembles coarse crumbs with pea-sized butter pieces. This creates flakiness. Slowly add the 6 tbsp ice water, one tablespoon at a time, mixing just until the dough comes together.

Divide the dough into two equal portions, flatten into discs, and wrap in plastic. Refrigerate for 1 hour—this prevents shrinking during baking.

Step 2: Make the Wild Blueberry Filling

In a large bowl, gently toss the 6 cups Wyman’s frozen wild blueberries (do not thaw) with the 0.25 cup cornstarch, remaining 0.75 cup minus 1 tbsp granulated sugar, 2 tbsp lemon juice, 1 tbsp lemon zest, 1 tsp vanilla extract, and 0.5 tsp cinnamon.

Let the mixture sit for 15 minutes while you roll the dough. The cornstarch will begin absorbing the berry juices, and you’ll see the mixture thicken slightly—this prevents a runny filling.

Step 3: Assemble and Crimp the Pie

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

Pour in the blueberry filling, mounding slightly in the center. Roll out the second dough disc and place it over the filling. Trim and crimp the edges, then cut 4-5 slits in the top crust to allow steam to escape.

Brush the top crust with a beaten large egg and sprinkle with 1 tablespoon granulated sugar for a golden, crisp finish.

Step 4: Bake to Perfection

Place the pie on a baking sheet (to catch drips) and bake at 425°F for 15 minutes. Reduce the heat to 350°F and continue baking for 45-55 minutes, or until the crust is deep golden brown and the filling bubbles through the vents.

If the edges brown too quickly, cover them with foil. The pie is done when the juices thicken and the crust sounds hollow when tapped. Cool for at least 2 hours to allow the filling to set completely.

Step 5: Serve with Vanilla Ice Cream

Slice the pie into 8 equal portions using a sharp knife. Serve each slice warm with a generous scoop of vanilla ice cream on top. The contrast of warm, tangy-sweet filling with cold, creamy ice cream is what makes this pie unforgettable.

For the best texture, I recommend serving within 24 hours of baking, though the pie will keep at room temperature for up to 2 days.

Make-Ahead Tips for Leftovers

Prep Ahead

The pie dough can be made 2 days in advance and stored wrapped in plastic in the fridge. I often make a double batch and freeze half for later use—it keeps for 3 months tightly sealed. 💡

Assemble Early

You can assemble the entire pie (unbaked) the night before and refrigerate it overnight. This actually helps prevent shrinking. Just add 10-15 minutes to the baking time since it starts cold.

Freeze Before Baking

For true make-ahead convenience, assemble the pie, wrap tightly in foil, and freeze for up to 2 months. Bake directly from frozen, adding 20-25 minutes to the total time.

Bake in Advance

The baked pie keeps beautifully at room temperature for 1 day or refrigerated for 3 days. I always reheat slices in a 300°F oven for 10-15 minutes to restore the crust’s crispness.

Filling Prep

Mix the filling ingredients (except blueberries) the night before. In the morning, just toss with the frozen berries and proceed. The cornstarch mixture keeps 24 hours refrigerated in an airtight container.

Crust Trick

Roll out your crusts between sheets of parchment, then stack with parchment between each. Wrap the stack and refrigerate for up to 2 days. This saves time and prevents drying. ✨

Frequently Asked Questions