Frozen Blueberry Pie

Total Time:
12 hr
30 min
10 hr 15 min
1 hr 15 min

8 servings

  • 20 ounces blueberries, approximately 4 cups
  • 4 ounces sugar, approximately 1/2 cup
  • 1/8 teaspoon kosher salt
  • 1 1/4 ounces tapioca flour, approximately 5 tablespoons
  • 1 tablespoon fresh orange juice
  • 1 teaspoon orange zest
  • 2 (9-inch) store-bought pie doughs
  • 1 egg yolk whisked with 1 teaspoon water

Wash the berries and pat dry. Mash up half of the blueberries in a small bowl.

In a medium bowl, whisk together the sugar, salt and tapioca flour. Add the mashed blueberries, orange juice and orange zest and stir to combine. Let the mixture sit for 15 minutes. Fold in the whole berries.

Line a 9-inch pie plate with aluminum foil. Place the blueberry mixture into the foil and place in the freezer until solid, approximately 6 to 8 hours.

Once the filling is frozen, remove from the aluminum foil and wrap in plastic wrap and store in a freezer bag for up to 3 months.

For baking:

Preheat the oven to 325 degrees F.

Unroll first piece of dough and place into a 9-inch pie pan, making sure the dough reaches to the lip of the pie pan. Trim excess, if necessary. Prick the bottom and sides with a fork and set aside. Unroll second piece of dough and cut into 1 1/8-inch wide strips that are at least 10-inches long. Using a ruler that is 1 1/8-inches wide, lay the ruler on the dough at 1 edge and roll across dough using the edge of the ruler as you go to cut through the dough.

Remove the frozen pie filling from the freezer and place into the prepared dough in the pan. Lightly brush the edge of the crust with the egg yolk. Lay 4 strips of dough across the top of the filling horizontally, leaving an even amount of space in between each strip. Fold back 2 alternating strips and lay down another strip in the middle of the pie, perpendicular to the other strips. Return the strips that are laid back to their original position. Next, fold back the other 2 strips and lay down a strip to the left of the center perpendicular strip. Return the strips that are laid back to their original position and repeat on the other side of the perpendicular strip, folding back the same 2 strips as you did on the other side. Once you have a lattice, brush all the strips of dough with the egg yolk, trim excess dough and pinch strips and edge of crust in order to seal. Place on the bottom rack of the oven and bake for about 1 hour 15 minutes. The pie should be bubbling lightly around the edges. If the lattice is not browned enough in the center, place under the broiler for 1 to 2 minutes.

Place the pie on a rack and allow to cool to room temperature before serving, approximately 1 1/2 to 2 hours.

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4.8 60
Easy and tastes great! I used 22 oz of frozen blueberries and substituted 1/4 cup Minute Tapioca for the tapioca flour (as suggested by previous reviewer). Impressed with the consistency of the filling -- it did not run when the pie was cut. Will make this again. item not reviewed by moderator and published
Used fresh berries and it was fantastic. Used frozen berries and it was soupy. I even doubled the tapioca flour to 1/4 cup. Shoulda gone with a 1/2 cup. Still tasted great but I would suggest raising the cooking temp. to 425 and putting a foil ring around the edges of the crust to prevent burning. It just seems like I'm always guessing at how much thickener to add to fruit pies because it's hard to tell how much moisture is in the fruit. item not reviewed by moderator and published
Fail. Soupy filling which never heated through.. Baking temp too low, so the crust was uncooked in the middle (and on the bottom. Per suggestion, I used broiler at end to brown top crust, but this is really not an acceptable cure for an obviously flawed recipe. Bottom crust never browned (you can't put that under the broiler. I've baked plenty of pies. This is one of my top three failures ever. item not reviewed by moderator and published
We grow blueberries for market.Put my well-deserved trust in Alton as we prepared 14 pies for son's wedding reception. The recipe worked equally well for blueberry, peach and peach-a-berry. Made the "pucks", double-wrapped/bagged & stored frozen for 2 weeks. Used homemade crust & baked the day before. Baking time was 1hour & 30 min @ 325 in convection oven.The ruler idea is ingenious & made them look great. Do not be concerned that your pie will "run" when cut, or that docking the bottom crust will make it leak. I used lemon in some & a touch of cinnamon in the peach. Froze leftover fully-baked pies; will see how they bake up. Update: they baked up fine; 40 min in 325 oven. A little drier filling, but nothing a scoop of ice cream or whipped cream wouldn't fix. item not reviewed by moderator and published
make this immediately! this pie was super easy & absolutely delicious w vanilla ice cream- everyone had 2 pieces & i'll probably have a 3rd b4 i go to bed tonight... : item not reviewed by moderator and published
Wonderful recipe! I always worry about the pie filling being runny but this was perfect. I changed the recipe slightly - I used fresh lemon juice and lemon zest instead of orange, and I put a sprinkle of cinnamon in with the flour and sugar. I also used Alton's recipe for pie crust and made a lattice top. I made several pies over the weekend and had friends over to taste test them, this blueberry pie won hands down. Amazing! item not reviewed by moderator and published
Works great every time. I have switched to using 1/4 cup Kraft Minute Tapioca to replace the tapioca flour. The concept works great with other berry combinations but i bump the sugar to 5 ounces for the tarter ones. item not reviewed by moderator and published
very ingenius way of not making a mess of pie filling. makes you think of other pie filling uses. I used frozen blueberries from the field. I let the 1st half of berries thaw just a little then added the other ingredients (I subbbed cornstarch for tapioca then used a spud masher to mash them up. Added the frozen whole berries and put it all back in the freezer in less than 10 minutes. The filling was a frozen whole in 1/2 the time. I used the same amount of cornstarch as tapioca which was not wise. The finished product was very good but that cornstarch really made the filling end up a "brick" rather than a gooey yet thick finish. Oh well item not reviewed by moderator and published
Fabulous recipe. I followed it as written. Blueberries stay round and pie filling doesn't run after it is cut. The filling is not too sweet either. Great recipe! item not reviewed by moderator and published
Oh my goodness this pie is so great!!! I really love raspberries so I made two versions: the origanal recipie with red raspberries, and another using the golden variety of raspberry. The golden ones have a milder taste, and are more floral than the bold, fruity red variety. So with the golden raspberry pie, I substituted crushed lavender for the orange zest, and orange flower water for the orange juice. Both turned out AMAZING!!! The red is fruity and sweet, the golden is light and refreshing. Summer on a pie plate! I love that Alton Brown not only gives us great new recepies, but also provides us with techniques so that we can build upon those dishes. Good Eats, you complete me <3 item not reviewed by moderator and published
I only use Wyman's frozen wild maine berries. The trick to using frozen is to thaw them so that all the juice drains from them, measure out the berries then add only enough juice to fill in the airspace between the berries. I've made it this way for 3 years now and it's a hit every time. item not reviewed by moderator and published

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Blueberry Pie

Recipe courtesy of Alex Guarnaschelli