For this recipe, fresh blueberries are recommended. After berries are frozen and thawed, they have a mushy, watery texture. One of the things that is so yummy about this recipe is the fresh berry flavor and texture. I’m sorry they are hard to get right now, that’s a bummer! Here’s a thought:

I think you could use frozen berries for the part of the recipe that you cook the berries to make the filling. That amount is 1 cup.But the part where you add the fresh berries to that mixture after it’s cooled, and to the top need to be fresh. However you’re still left with the recipe calling for 3+ more cups of fresh berries. So I’m not sure how helpful that is. You could try playing with the recipe to make a blueberry filling (using frozen berries) on the stove top, letting that cool, and then fill the graham cracker pie crust– won’t be the same, but a way to use frozen. If you try it, come back and let me know how it goes. Best of luck!!

I’m so glad you enjoyed it!! It’s definitely rare to find great blueberries this time of year. Merry Christmas and happy new year! Thanks but taking the time to let me know how much you liked it.

Me either Ashleigh, love them!

Thanks Martie! A blueberry patch–that’s awesome. If I had one, I can pretty much guarantee that the blueberries would never make it in the house. Ha!

Nothing like the fresh taste of summer all year long!

Thanks for the compliment! You are an awesome party hostess!!

Aww, thanks Katrin! This was my first time making a fresh blueberry pie, and it won’t be the last.

Thanks for coming by and the comment love!! It was really good.

Thank you!!

🙂

I know! It’s a little intimidating! I’ve been able to get a really good crust, it’s the shaping that gets me down. 🙂

That ice cream sounds delicious! I’ll have to try and make that sometime!

Valerie
Fashion and travel

Thanks! It was really delicious.