Frozen Blueberry Pie

Total Time:
12 hr
Prep:
30 min
Inactive:
10 hr 15 min
Cook:
1 hr 15 min

Yield:
8 servings
Level:
Intermediate

Ingredients
  • 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
Directions

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
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
@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). item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
This blueberry pie with Barefoot Contessa's perfect crust recipe was delicious!!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
I did a blueberry/blackberry mix (frozen hand-picked blueberries with Carrboro Farmer's Market fresh blackberries). A couple problems though: crust on the bottom didn't really "cook", but I don't know if you could prebake it and then add the lattice on top. This was my first lattice pie and it was beautiful, until....this leads us to the second problem: bumped into the fridge and tossed the whole thing right over onto the floor! Anyone have a solution for the bottom of the crust? item not reviewed by moderator and published
After 6 months in the freezer the pie was as good as the first one I made all at once. It was so nice to have a blue pie made with local fruit in March! I used a second pie crust for the top and glued it with water and made four slits in the top. Be sure to put a sheet pan on the rack below. It likes to bubble over. The only nuance change I guess was that it tasted more like a lemon flavor than orange but it was soooo delicious. item not reviewed by moderator and published
This turned out amazing! Perfect recipe for blueberry pie. Instead of orange zest, I used some re-hydrated lemon zest. I used frozen blueberries from Michigan that we got in the summer from the farmer's market. I did not freeze the filling as suggested, I just baked it. I followed some instructions for baking from the Joy of Cooking (450F for 10 minutes, then reduce the heat to 350F for 45 minutes). I also made my own butter crust - again - recipe from the Joy of Cooking cook book. item not reviewed by moderator and published
I live in Maine and believe in cooking when ingredients are their freshest and in peak season. I chose to try this recipe for that very reason as I had purchased a large amount of fresh blueberries (at the end of the season in ME) and I host Thanksgiving every year. I made the recipe as follows but used lemon zest and juice in place of the orange because that is what I had. I baked the frozen pies the night before the holiday and they came out just wonderful. I used foil around the edge of the crust for about the last 15 minutes in order to make the center brown and not have the edges burn. Such a brilliant idea Alton as really you solve the problem of having tons of wonderful fresh bluebrerries in August and wanting to make your holiday baking a little less stressful. Bravo from Maine. item not reviewed by moderator and published
I've been a Good Eats viewer for five years, but this is the first Alton recipe I've ever made. The pie itself turned out gorgeous, and the appearance was very homey and rustic. The flavor was also nice. I was a bit apprehensive about the orange juice and zest, as I'm not a fan of citrus background flavors, however, it was not an apparent flavor in my pie. My only issue is that the pie was not quite sweet enough...which is most likely because I used frozen blueberries, instead of sweet, fresh, summer berries like Alton used. The next time I make this pie, I'm going to add a bit more sugar. I will, however, definitely make it again. item not reviewed by moderator and published
I used this receipe substituting Blackberries - it was great item not reviewed by moderator and published
Nothing magical about this, though it is convenient. item not reviewed by moderator and published
I have been a Good Eats fan ever since I started cooking 5 years ago and Alton has yet to fail me. This pie is so fantastic that my husband and I haven't been able to keep one in the house for more than 2 days. I first made one last blueberry season and was so impressed that I now go blueberry picking just to make this pie. This year I made one for my parents and one for my husband and they were just delighted. I've also read that people can't seem to find the tapioca flour called for in this recipe. I found mine at Dave's Market (Rhode Island), but I've also seen it at Whole Foods Market. Thank you so much for this recipe Alton, I will be preparing it for years to come. item not reviewed by moderator and published
Tapioca flour is available in the baking aisle of any Whole Foods store; look for packages of Bob's Red Mill products. We made two frozen pie fillings recently with local blueberries, and last night we tried baking one. We were very skeptical that the filling could go from frozen to fully set with the directions provided, but it worked perfectly. We made no changes to the recipe; perhaps it is important that the filling is frozen for it to set properly. Even the crust was a beautiful light golden color -- not dark or burned. I prefer a hint of lemon over the orange in the recipe, but all the other diners loved it. We will definitely try this recipe with other berries. item not reviewed by moderator and published
I had trouble finding tapioca flour too and got minute tapioca as someone else suggested. Grinding the tapioca into flour with our coffee grinder didn't exactly work, and then I read on the box to add 1/4 cup to the crushed berries, so that's what I did. My changes to the recipe: minute tapioca not tapioca flour, omitted the orange zest, and used thawed berries not frozen. Results: letting it sit must be the key to no runny filling. Not overly sweet, so hubby just added vanilla ice cream to the top and said the pie is perfect. Will try the tapioca and letting it sit hints with cherries - I think it will work. item not reviewed by moderator and published
I baked this pie last night and at 325 had to add at least 20 minutes of bake time - the crust was very light and didn't seem done. So I am not sure what effect that really had on the actual pie outcome. The filling was perfectly delicious - very flavorful. (I did not see this episode of Good Eats and wish I could.) I then looked at other pie recipes which called for the first 20 minutes at 425 - then baking the rest of the time at 350 - so I think I will try this with my next pie. I love the idea of having the filling done and ready in your freezer. I think this recipe will be a keeper. item not reviewed by moderator and published
This was my first time making and eating a blueberry pie. I only have one regret, which is that the next blueberry pies i will try might be able to be up to par. Tapioca Flour, or Starch was easy to find for me, they sell them in small bags with an elephant on it in many Asian food stores. I found mine for something like $1 in Chinatown. item not reviewed by moderator and published
This pie was SO easy to make!!! Everyone loved it too. I followed the recipe exactly and it turned out perfect. The orange juice and zest give it an amazing unique taste. For all of you who have trouble finding Tapioca flour(it gives it a perfect consistancy)....just go to your local health food store. You'll have a 99% chance of finding it no problem there!! YUM!! I will be making this for years to come! Thanks so much Alton :o) item not reviewed by moderator and published
can the pie filling be frozen longer than 3 months?...havent tried it sounds excellent item not reviewed by moderator and published
I LOVE this recipe! First time I did it with just blueberries and it was AMAZING! But I've also done it with mixed berries and it was also AMAZING! As always - Alton Rocks! item not reviewed by moderator and published
Pie had great flavor. I usually make blueberry pie with lemon juice and cinnamon, but for this I followed recipe and used orange juice and zest. Bought large lucious local blueberries for $1 a pint and made several frozen pie fillings so I could savor the berries when they are out of season. Baked one now to see how they came out. Mine was not at all soupy. Made pie in morning and cut in evening. In fact flavor even stronger and better the 2nd day. Only problem was that some of the lattice crust became submerged into the filling as the pie cooled down. item not reviewed by moderator and published
This is the first pie I have ever made and it came out just great. I saw the episode on TV the other night. The only difference is that Alton Brown mashed half of the blueberries on a cookie sheet using a meat loaf pan. This method works much better than using a bowl and fork. Question: Would substituting peaches in the recipe have the same good outcome? Or would the mixture turn brown before it was totally frozen? Thanks, Tania item not reviewed by moderator and published
I had never made a pie before, though I do love to cook and bake. this pie was so easy to make and turns out great whether you use a store-bought pie crust or make your own. Not too sweet either; tangy in just the right way. Mine did not boil over either, so it stayed looking beautiful the entire time, even when I was cutting the pieces. On a side note, tapioca flour is a rather difficult ingredient to find unless you have a specialty-food store available. I ended up using a gluten-free all purpose baking flour, which actually contains tapioca flour as an ingredient. Texture turned out great. I'm looking forward to some more great pie recipes! item not reviewed by moderator and published
This pie was amazing and surely the most beautiful pie I have ever made. Yum! The recipe says it's an intermediate level recipe, but it was so easy. I am looking forward to making this again!!! item not reviewed by moderator and published
This one is the winner! I made this for Father's Day (no, for myself not my Dad). I live in a small town in southwest Louisiana and don't have access to tapioca flour. I took some pearl tapioca and ran it through a coffee mill until it was flour and it worked just fine. If you like a tarter pie, use lemon juice instead of orange juice. Both produce excellent results. One note though, do NOT cut before the 90 minute cooling mark or it will still be soupy. A shame too, because it tastes best warm, but sets up nicely after it cools. PS A toast to you Alton, this one is my new favorite fruit pie recipe! We're a family of massage therapists down here in Lake Charles, so if you're ever passing through, let us know and we'll show you some real southern hospitality. item not reviewed by moderator and published
I wasn't sure about the frozen aspect of this pie but it turned out beautifully. I do not agree with other comments about the orange zest being overpowering. On the contrary, I thought the zest lightened up the blueberries and was a huge hit with my whole family. My uncle, an avid cook, even requested the recipe saying it was the best pie he's ever tasted. item not reviewed by moderator and published
I found the orange zest to be over powering. Very citrusy and it drowned out the taste of the blueberries. I used tapioca flour (not easy to find by the way), and the texture set up perfect. Lattice top also worked out great. I sprinkled a bit of extra sugar on top of the egg washed crust. Very tasty. I will definitly try this one again, except this time will leave out the zest and just go with the orange juice. item not reviewed by moderator and published
A great recipe. Easy, convenient and delicious. I followed the recipe to the letter and the results were amazing. Tapioca flour is the key! item not reviewed by moderator and published
Made this pie according to directions and pie lovers in my family ate it up quick. I had a tough time getting tapioca flour and ended up using corn starch with no problems. I will go with tapioca flour next time to see if there is a difference. I have gotten many requests to make this again - maybe tomorrow. item not reviewed by moderator and published
I didn't freeze the pie and I left it alone after baking for 3 hours (I know because I watched titanic,)and it turned out to still be blueberry soup. I listened to his warning and waited so at first I was ticked untill I had a bowl and it was the best blueberry soup ever. Then I had a thought to drain it and there was a pie under that soup! Still good, but if you suffer from your pie drowning on it's own remains try draining it, it worked on mine! item not reviewed by moderator and published
This pie is amazing! It is moist but not runny. I made my homemade pie crust and didn't do a lattice top. It comes out perfect every time!! item not reviewed by moderator and published
I couldn't believe how amazingly this pie held up such perfect slices. I guess the tapioca flour really makes a difference. I enjoyed this pie with 1/2 tsp cinnamon instead of the orange zest. And I substituted water for the orange juice. This got rave reviews from my family. item not reviewed by moderator and published
Not only is this recipe really convenient since you can freeze the filling, it's also the best looking pie I've ever made. I now use the tapioca flour in my strawberry rhubarb pie too, since it gives that texture I've been looking for. Thanks Alton! item not reviewed by moderator and published
This recipe is easy and the tapioca flour solved my problem of runny blueberry pies. I did think it was a bit too orange-y, so next time I am going to try lemon juice & lemon zest with a bit of cinnamon as well. item not reviewed by moderator and published
This recipe is easy, and the pie is great. I saw this recipe on TV and I loved it. Alton Brown broke it down in steps and explained everything to very little ditails. 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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