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.

View All

More Recipes and Ideas
Loading review filters...

    60 Reviews
    0/1000 characters
    Your Rating:
    Sort by: 
    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.
    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.
    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.
    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.
    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... :
    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!
    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.
    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
    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!
    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
    This is one of the best pie recipes I have used. I made my pie on the fly, so tapioca flour was not in my pantry but cornstarch was. I was worried that it might not freeze well, since cornstarch separates was as tapioca flour does not (hence why he probably recommends it, but it was not in the freezer for more than 12 hours. I also was short orange juice and zest, but I substituted another juice on hand and added a squirt of limejuice for the zest. I did have to cook it a little longer and brown the top in the broiler for 2 minutes, other than that is was perfect! It was an amazingly easy recipe, which is why his recipes are so appealing. I used his piecrust recipe (I had to double it and the lard and butter makes a tasty and flaky crust. I made both the night before so the dough was easy to work with, his tricks for the bag is helpful too. Easily best recipe; no drippy mess to cut and not too much sugar to hide the berries flavor.
    I cut into my still-warm pie and it didnt bleed everywhere!! I had bowls ready, because, lets face it, thats what blueberries do. Ive already got a peach round in my freezer, and will not bake it til my son gets back from his Dad's, as promised. Great recipe. A blueberry pie that stands up! Our new favorite. I used 'minute tapioca' [Kraft red box] which is located in the pudding, or cheesecake mix section. Its a large granule, and I used the same measurement.
    @ymlott It's 20 oz by weight, not liquid measurement...20 oz by weight is roughly 4 cups of berries. Our berries are not as sweet this year as we'd hoped, so I'm wondering if we could benefit from a bit more sugar...anyone experimented with this yet? Also, I have only had luck with Tapioca Flour in our organic/whole food stores (Earth Fare, Fresh Market, etc).
    I am sure this will be a 5 star, when I bake it. I am questioning the amount of berries.......4 cups = 32 oz. which I usually use in a pie (1 qt. this is saying 20 oz or 4 cups. and that just does not equate. 20 oz. is 2 1/2 cups. So anyone out there who is just learning to bake a pie, you might just think 4 cups.......Love Alton, and he is usually so precise!
    If you like blueberries, this is the pie for you. I have made this pie several times over the past year and am now receiving requests for it. Blueberry season is very near upon us and I am using the last of last seasons berries today. I have been unable to find tapioca flour but make my own in a vitamix blender. This pie always turns out perfect as long as you don't cut it too soon. If you do, blueberry syrup is great on vanilla ice cream.
    I've made this pie 3 times now and each time it comes out perfect! I have never found tapioca flour where I live, so I use cornstarch instead (1 tbsp. cornstarch for 2 tbsp. tapioca flour, thank you internet!. It has come out great every time and is my son's favorite pie.
    I just made 2 of these (one blueberry and one blackberry) for Christmas dessert one night. I had frozen them back in July. It worked great! All I heard from my family that night was "it is just like a wonderful taste of summer" as it was snowing outside. I made a 1.5 recipe for a deep dish pie plate.
    This blueberry pie with Barefoot Contessa's perfect crust recipe was delicious!!!
    I love this recipe!! Now, even I can make a good pie and my family is amazed. It was fun and easy. The technique of freezing the fruit first was brilliant.
    Very easy to make and I love being able to save it for later. I often double or triple the recipe and save a few pies. When I bake these no one can believe they are from scratch! Comes out with a great texture for the filling due to the some mashed/some whole berries.
    I used Minute Tapioca instead of the flour but I weighed it to get the required 1 1/4 oz. I was worried I would wind up with blueberry soup but the pie set up beautifully! The hardest part was waiting two hours before I could cut a slice. I really felt the orange brought out the flavor of the berries and wasn't too strong. I also appreciated the fact that the pie wasn't too sweet. The Minute Tapioca box had a recipe for a blueberry pie that called for a cup of sugar! Alton's was more to my taste. I only regret that I didn't make two, it's already half gone!
    We made this pie the first time to take to a July celebration at a friend's BBQ. It was spectacular to share with it's color and latticework! It tasted better than a restaurant pie and we loved that it was homemade. We will make this one again and again - just need to stock up on blueberries now!
    I had never baked a pie before and was up to the challenge of making one. Not only was this pie simply FANTABULOUS, but it was super easy too! I wish there was a way to upload pics because people thought it came from an expensive bakery because of the presentation with the lattice and golden crust. Absolutely yummy, you can't eat just one slice. It's not tart and not super sweet. Perfect blend of everything and will definately keep some "frozen" ones handy when guests visit!!
    I have made this recipie countless of times. Really easy and fun to make with friends and family. I make a double recipie in the morning add a tiny bit more sugar (varys per person) put them in the frezzer and befor dinner I make and situate the crust then pop them in the oven. then by the time I am finished with dinner i have some time to i guess 'relax' my stomach. then i devour my pie with my friends and family. i would say that almost any one could make this recipie including that i just turnded 12 two weeks ago.
    I tried this after watching Alton's show and absolutely LOVED the taste. I couldn't find tapioca flour, so I just substituted all-purpose flour and it turned out great, not runny or anything. Next time I make it, I'm going to try the tapioca, to see if that makes a difference. This recipe has become one of my staple dessert recipes.
    We joined a community farm this year and one of the perks is access to pick-ur-own organic blueberries. I saw Alton's episode on how to have blueberry pie year 'round and thought it was such a great idea. It's the first fruit pie I've ever made and I've made this pie three times now. Twice with lemon zest, once with orange. Really yummy either way and I love the way it sets up so nicely after it has cooled. No runny juices. Definately a "keeper" recipe!
    What a wonderful beautiful pie! It was so easy to put together. I've made two of these since I first saw the recipe. The orange flavor was very intense in the first pie I made. I thought it overpowered the blueberries but no else did. The second pie I made, the orange flavor was more subtle, so I guess I had a more flavorful orange the first time. I will have to experiment more with this in the future (both oranges were California navel oranges).
     I made my own pie crust, which has 1 stick + 3 tablespoons of butter and 5 tablespoons of Crisco. It makes a very nice dough that comes out crispy and tender with a nice flavor.
     I too found that the 325 degree temperature didn't cook my pie in the suggested time period. The first time, it took 1 hour and 40 minutes! The second time, I raised the temperature at the hour mark to 350 degrees. That helped and it was done 20 minutes later.
     I found the tapioca flour at Whole Foods (first pie was made in Baltimore) and the second time I bought it at Wild Oats in my home state of Connecticut. I like the texture that the pie had, just the right amount of blueberry gooeyness with a very clean flavor. You didn't know that there was a flour to help the juices jell. Loved learning that there is a chemistry that makes the tapioca flour work especially well if you are freezing the pie.
     Now off to buy some fresh blueberries to make more pies!
    I am 10 years old.Me and my mom made the pie yesterday and it was easy to make and fun to do.The filling hade a burst of sweet flaver and the bread made it all come together.I did not think i would like pies but this one is great.We both went to a blueberry farm and picked blueberrys to make more pies.
    this pie recipe is great!, i only added a little more sugar, almost 1/4th cup. it turned out perfect! it set up so perfectly. i was very pleased. i also made the blueberry buckle from this episode first, after finding out that blueberries take on a tartness after baking, i decided to add a little more sugar to this pie recipe. i am glad i did, it was perfect after.
    Great recipe for an excellent pie. We split the filling into 6 mini pies - I baked three and froze the filling for three others. Combined with Alton's pie crust recipe - absolutely the best pie I have ever made. With a scoop of homemade blueberry ice cream on top - I am in heaven!
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Blueberry Pie

    Recipe courtesy of Food Network Kitchen