Frozen Blueberry Pie Recipes

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BLUEBERRY PIE



Blueberry Pie image

This is the best when made with fresh picked blueberries! It is a beautiful sight with a lattice top.

Provided by ASHESP

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 1h5m

Yield 8

Number Of Ingredients 7

¾ cup white sugar
3 tablespoons cornstarch
¼ teaspoon salt
½ teaspoon ground cinnamon
4 cups fresh blueberries
1 recipe pastry for a 9 inch double crust pie
1 tablespoon butter

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
  • Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
  • Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.

Nutrition Facts : Calories 365.9 calories, Carbohydrate 52.6 g, Cholesterol 3.8 mg, Fat 16.6 g, Fiber 3.5 g, Protein 3.3 g, SaturatedFat 4.7 g, Sodium 317.7 mg, Sugar 26 g

FROZEN BLUEBERRY PIE FILLING



Frozen Blueberry Pie Filling image

This blueberry pie filling is made with frozen berries. Cover and store in the refrigerator.

Provided by sqq100

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 9

2 cups mashed frozen blueberries
6 tablespoons cold water, divided
¾ cup honey, or to taste
1 tablespoon fresh lemon juice
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons cornstarch
2 tablespoons tapioca flour
2 tablespoons arrowroot flour

Steps:

  • Combine mashed blueberries with 2 tablespoons of cold water in a saucepan over low heat. Heat until boiling, stirring to avoid sticking. Stir in honey, lemon juice, cinnamon, and nutmeg.
  • Mix remaining 4 tablespoons cold water with cornstarch, tapioca flour, and arrowroot flour to form an even, milky solution with no lumps. Add this slowly to boiling berry mixture while stirring evenly. Remove from heat and let cool.

Nutrition Facts : Calories 139.6 calories, Carbohydrate 36.4 g, Fat 0.4 g, Fiber 1.5 g, Protein 0.5 g, Sodium 2.3 mg, Sugar 29.5 g

BLUEBERRY PIE



Blueberry Pie image

This luscious blueberry pie will be your new go-to for a classic summer pie, complete with a homemade crust and filling. Serve with your favorite ice cream!

Provided by Elise Bauer

Categories     Dessert     Baking     Berry     Blueberry     Pie

Time 2h

Yield 8

Number Of Ingredients 12

Crust:
One recipe for a top and bottom crust from our no-fail pastry crust dough
Filling ingredients:
6 cups (about 2 1/4 pounds ) fresh or frozen blueberries, rinsed and stems removed (if using frozen, defrost and drain first)
1 teaspoon finely grated lemon zest
1 tablespoon lemon juice
1/4 cup (about 30g) cornstarch, all-purpose flour, or quick-cooking tapioca
1/2 cup sugar (100g)
1/2 teaspoon cinnamon
Egg wash ingredients:
1 egg
1 tablespoon milk

Steps:

  • Preheat the oven: Place the baking rack in the middle of the oven and preheat to 425°F.
  • Bake the pie: Place the pie on the middle rack of the oven with a foil or Silpat lined baking pan positioned on the lower rack to catch any filling that may bubble over. Bake for 20 minutes at 425°. Reduce heat to 350°F and bake for 30 to 40 minutes more or until juices are bubbling and have thickened.

Nutrition Facts : Calories 429 kcal, Carbohydrate 65 g, Cholesterol 18 mg, Fiber 5 g, Protein 5 g, SaturatedFat 6 g, Sodium 279 mg, Sugar 26 g, Fat 17 g, ServingSize Makes one pie with 8 servings, UnsaturatedFat 0 g

BLUEBERRY PIE WITH FROZEN BERRIES



Blueberry Pie with Frozen Berries image

Great pie made from frozen blueberries.

Provided by Cindy Nelson

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 1h15m

Yield 8

Number Of Ingredients 12

5 cups frozen blueberries
1 cup white sugar
5 tablespoons cornstarch
1 teaspoon lemon juice
¼ teaspoon salt
2 ¼ cups all-purpose flour
¾ cup salted butter
½ teaspoon salt
6 tablespoons cold water, or more as needed
1 tablespoon salted butter, cut into small pieces
1 teaspoon salted butter, or as needed
¼ cup milk

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Put frozen blueberries in a pot along with sugar, cornstarch, lemon juice, and salt. Mix gently so that the blueberries will get covered with cornstarch; the cornstarch will help to thicken the pie filling. Cook over medium-high heat, stirring occasionally so it will not burn to the bottom, about 15 minutes.
  • While the pie filling is cooking, combine flour, 3/4 cup butter, and salt in a large mixing bowl. Mix with a fork until crumbles form. Slowly add cold water and mix until incorporated, adding more water as needed.
  • Divide dough into 2 equal pieces. Shape each piece into a ball. Roll out 1 dough ball with a rolling pin into a 10-inch circle. Transfer pie crust into a 9-inch pie dish. Trim the edge of the pie crust with scissors and crimp the rim with your fingertips and knuckles.
  • Remove pie filling from heat and pour into the pie crust. Sprinkle 1 tablespoon butter pieces on top of the filling; the butter will melt and make a thin surface over the filling that will help you weave the strips of crust for the lattice on top.
  • Roll the top crust into a 10-inch circle. Cut into 1/2-inch strips with a sharp paring knife or pastry wheel. Start with the longest strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust.
  • Melt 1 teaspoon butter in milk by microwaving in a microwave-safe cup in 10-second intervals. Brush over the top of the pie to get a nice golden brown crust.
  • Bake in the preheated oven until golden brown and bubbly, about 30 minutes.

Nutrition Facts : Calories 467 calories, Carbohydrate 68.6 g, Cholesterol 51.5 mg, Fat 20.3 g, Fiber 3.6 g, Protein 4.5 g, SaturatedFat 12.4 g, Sodium 360 mg, Sugar 33.6 g

FROZEN BLUEBERRY PIE



Frozen Blueberry Pie image

Provided by Alton Brown

Categories     dessert

Time 12h

Yield 8 servings

Number Of Ingredients 8

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

Steps:

  • 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.
  • 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.

FROZEN BLUEBERRY PIE



Frozen Blueberry Pie image

Make and share this Frozen Blueberry Pie recipe from Food.com.

Provided by Starfire aka Wendy

Categories     Pie

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 8

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 pie crusts (pre-made)
1 egg yolk, whisked (mix with to egg mixture 1 teaspoon water added)

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 330.8, Fat 15.7, SaturatedFat 3.9, Cholesterol 20.8, Sodium 271.9, Carbohydrate 45.5, Fiber 3.4, Sugar 21.6, Protein 3.6

EASY BLUEBERRY PIE



Easy Blueberry Pie image

No need to thaw your frozen blueberries when making this pie. The sweet, thick filling comes together in just a few minutes. The flaky double crust is just as quick thanks to store-bought pie dough. Be sure to let the pie cool entirely before slicing -- the filling will with thicken up to make for neater cuts.

Provided by Food Network Kitchen

Categories     dessert

Time 3h15m

Yield 8 to 10 servings

Number Of Ingredients 8

2 store-bought refrigerated 9-inch pie doughs
4 cups frozen blueberries
3/4 cup sugar
1/4 cup quick-cooking tapioca
1 teaspoon lemon zest plus 2 tablespoons juice (from 1 lemon)
1/4 teaspoon kosher salt
3 tablespoons unsalted butter, cut into small pieces
1 large egg, lightly beaten

Steps:

  • Place a baking sheet on the middle rack of the oven and preheat to 400 degrees F.
  • Roll 1 pie dough into a 12-inch round and fit it into a 9-inch pie plate, leaving an overhang for now. Place the dough into the refrigerator while you make the filling.
  • Mix the blueberries, sugar, tapioca, lemon zest and juice and salt in a large bowl until well combined. Remove the pie plate from the refrigerator and fill with the berry mixture. Dot the top of the pie with the butter. Top with the remaining pie dough, pressing around edge to adhere, and trim to a 1/2-inch overhang. Crimp the edge, then cut five vents in the center of the pie with a paring knife. Mix the egg with 1 tablespoon water, then brush the pie with the egg wash.
  • Place the pie plate on the preheated baking sheet and bake for 20 minutes. Reduce the temperature to 350 degrees F and continue baking until the crust is golden brown and the filling is bubbling and the berries are beginning to burst, 30 to 35 minutes more. Let the pie cool completely on a wire rack, about 2 hours.

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