Frozen Blueberry Pie

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A great recipe. Easy, convenient and delicious. I followed the recipe to the letter and the results were amazing. Tapioca flour is the key!

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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.

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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!

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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!!

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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.

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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!

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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.

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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.