Photo: Frozen Blueberry Pie Recipe
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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By jhbolis_12474077
Coloma, MI
on December 26, 2011
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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
By madlamb
on November 24, 2011
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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!
By rdonnel_3524032
Ann Arbor, MI
on September 23, 2011
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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
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