Frozen Blueberry Pie

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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!!

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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.

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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.

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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!

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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!

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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.

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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.

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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!

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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?

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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.