Frozen Blueberry Pie

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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!

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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.

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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

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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!

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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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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.

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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.

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@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.

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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!

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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.