Spinach Tiger

Big Fat Healthy Food

  • Home
  • About
  • Recipe Index
    • By Ingredient
    • By Category
  • Keto Home Bakery
  • Visit us at Farmer’s Markets
  • Shop with Me
  • Contact

Home » Dessert Recipes » Pie, Cobbler » Blueberry Pie Cobbler Using Frozen Blueberries

Blueberry Pie Cobbler Using Frozen Blueberries

May 29, 2014 by Angela Roberts 10 Comments

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
35Shares
Jump to Recipe

Blueberry Pie Cobbler Using Frozen Berries by Angela Roberts

Are you a cake person or a pie person? I used to think I was a cake person, probably because I didn’t know how to make pie, the kind of pie that would taste so juicy and so good that you close your eyes when you take that first bite.

The remedy I so happily discovered to making a really good pie is to live in the South, because pie is just so darn Southern and part of the culture, it catches on.  There is something so outright hospitable, and neighborly when you take it upon yourself to visit and there is a pie in the oven or sitting on top of the stove and you’re offered a piece.

IMG_2175

Now for some blogging truth telling. When I’m asked to bring dessert, I bring pie, because it’s so much easier to make than cake and if it’s blueberry pie cobbler, there is an extra guarantee that people will love you forever. I’m usually taking this kind of cobbler to a get together at the farm or my in-laws, all deeply Southern and I can always tell I’m stirring up some kind of childhood memory.

I’ve seen cakes barely touched, but fruit pie is never rejected.

Now here’s the funny thing about this pie. Here in the South, this kind of pie is called cobbler. It’s not the cake or biscuit cobbler like I made here with blackberry cobbler. It’s still cobbler all the same, and it might just be my all time favorite dessert.

Here’s some more truth. These are not fresh berries. Nope. They are frozen and they baked up absolutely fabulous with a bit of sugar and a squeeze of lemon. Of course, if you have several cups of blueberries, use fresh, but we only have access to mounds of fresh blueberries in July when we pick them at the farm next to us. Most of the year, I will use frozen berries in my pies.

IMG_2169

The Baking Process for Blueberry Pie Cobbler Using Frozen Blueberries

I always make my pie crust the day before. If that’s not possible, make it hours before you are going to use it, because when a pie crust is refrigerated, the gluten relaxes, the butter chills back up and the pie crust is tender and wonderful. You can watch this video, or check out the pie crust recipe here.

Bake the blueberries frozen. I can’t say why that is good, but I simply throw about a cup of sugar onto about 4-6 cups of berries, squeeze some lemon and add 1-2 tablespoons of instant tapioca for thickening, and bake.

I like to use a cast iron pan when making this. You can use a pie pan; I just think it makes it even more appetizing. I cut out circles and placed them over the pie so lots of blueberries would show through. Each circle is perfect for topping with vanilla ice cream. The cut outs can be done by kids, which is yet one more way to involve them in the kitchen.

So tell me are you a pie or cake person? I’ll bet whatever you say, you would love this blueberry pie cobbler.

Print Recipe
No ratings yet

Blueberry Pie Cobbler Using Frozen Blueberries

A pie cobbler combination using frozen blueberries and a cast iron pan for delicious pie.
Prep Time1 hr
Cook Time1 hr
Total Time2 hrs
Course: Dessert
Cuisine: American
Servings: 8
Author: Angela Roberts

Ingredients

  • Pie Crust
  • 4 cups frozen blueberries use more if you want to
  • 1 cup sugar per 4 cups of blueberries use more if you like it sweeter
  • Squeeze of half of a lemon
  • 1 tablespoon flour.
  • 2 tablespoons corn starch flour or instant tapioca
  • 2 tablespoons milk.
  • 1 tablespoon raw sugar or regular sugar.

Instructions

  • Prepare pie crust and refrigerate at least 30 minutes if not overnight.
  • Roll out the pie dough in a circle large enough to fit your pan.
  • Toss frozen blueberries with flour.
  • Add sugar. Add lemon juice. Mix.
  • Add cornstarch. Mix. This will help thicken.
  • Place rolled out pie dough in cast iron pan or pie pan.
  • Fork the dough.
  • Add the berries.
  • Cut out circles of pie dough with a biscuit cutter and place over berries.
  • Paint milk over the circles (helps with browning). Toss sugar over the tops.
  • Bake at 400 for 50-60 minutes or until golden brown.

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

 

.

 

 

35Shares

Filed Under: Dessert Recipes, Pie, Cobbler Tagged With: blueberries, lemon, pie crust

« Book Review : The Hip Girls Guide to the Kitchen by Kate Payne
Cake Donut Mini Muffins Made with Einkorn Flour and Sucanat »

 

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Comments

  1. Jay says

    July 9, 2019 at 9:27 pm

    You didn’t say what to do with the 2 tablespoons of cornstarch.

    Reply
    • Angela Roberts says

      July 10, 2019 at 2:44 pm

      I just fixed that. You mix in with the berry mixture.

      Reply
  2. Karen (Back Road Journal) says

    June 4, 2014 at 9:39 am

    I’m a pie person myself even though I’ve never had a cake I didn’t like. I’ve got bags of frozen wild blueberries in my freezer and I’ll be getting a couple out for your pie cobbler. I like your presentation using the circles…as you say, perfect for that scope of ice cream. I’m glad I found you through Teresa today. 🙂

    Reply
  3. Scarlet says

    May 31, 2014 at 7:41 am

    I have a bunch of blueberries in the freezer and I will try this out today! Yum!

    Reply
  4. sippitysup says

    May 30, 2014 at 11:41 am

    I’m a pie person (absolutely). But my partner Ken’s family are solidly in the cake camp. In fact a get together of any sort without cake (with frosting) and coffee is looked at suspiciously. GREG

    Reply
  5. Teresa, foodonfifth says

    May 29, 2014 at 2:54 pm

    Angela, I am a cake person when there is cake and a pie person when there is pie!
    This looks so good…lovely in the black iron skillet. Don’t they just make everything look beautiful? I think so.

    Reply
  6. Krista Dial says

    May 29, 2014 at 8:09 am

    Yum! I’m with you on the cake vs pie preference. I’ve never made a blueberry pie/cobbler. I usually opt for apple, peach or cherry…but I’m definitely adding this one to my arsenal. And with frozen fruit, it doesn’t get much easier. Thanks Angela! FYI, I discovered your blog sometime last year when you reviewed Gray’s On Main…one of our very absolute favorite restaurants on Main St. 🙂 It’s always nice to connect with other local bloggers.

    Reply

Trackbacks

  1. How to Make Blackberry Cobbler with Pie Crust in a Cast Iron Pan says:
    March 20, 2018 at 7:37 pm

    […] Blueberry Pie Cobbler using Frozen Berries […]

    Reply
  2. Old Fashioned Peach Cobbler with a Double Crust - Spinach Tiger says:
    June 17, 2016 at 11:48 am

    […] Cobbler just might be my favorite way to eat cobbler. I’ve made cobbler in jars,  and in cast iron skillets, some with pie dough, some more cake […]

    Reply
  3. How to Make Fresh Blueberry Pie and Seven Variations says:
    July 6, 2015 at 2:39 pm

    […] Blueberry Cobbler Pie […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating






Twitter Facebook  pinterest Spinach Tiger on Instagram Spinach Tiger on YouTube

Popular Posts

Easy How to Make Sourdough Bread with Butter
Keto German Chocolate Cake
New York Strip Steak
Grain Free Spinach Tortillas
How to Cook Spaghetti Like an Italian

Sugar Free Bakery (KETO)

Copyright © 2022 SpinachTiger.com · Privacy Policy