Frozen Blueberry Pie Filling Recipes

FROZEN BLUEBERRY PIE

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.

PERFECT BLUEBERRY PIE FILLING

Steps:

• Combine 1 cup berries with 3/4 cup sugar in pan.
• Simmer on low heat until sugar is melted and mixture is very liquid; about 5 minutes.
• Combine cornstarch and water in bowl.
• Add to pan with blueberries.
• Cook over medium heat until mixture comes to full boil and is clear and thick.
• Pour hot mixture into large bowl.Cool until warm.
• Fold in remaining 3 cups of blueberries, lemon rind, cinnamon,nutmeg and butter.
• Let cool before adding to pie crust.
• Add top crust and brush with egg wash, sprinkle with sugar.
• Preheat oven to 400°F but reduce heat to 375°F when you put pie in oven. Bake about 40 minutes. Check pie halfway through baking; cover edges with a strip of foil if edges are getting too brown.
• This technique works for any delicate fruit such as raspberries or strawberries.

BLUEBERRY PIE

Steps:

• On a lightly floured piece of parchment paper, roll out one disk of dough to a 12-inch round. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch glass pie plate, pressing it into edges. Trim dough to a 1/2-inch overhang all around. Fold edge of dough over or under, and crimp as desired. Roll out remaining dough in the same manner; transfer dough (on parchment) to a baking sheet. Chill pie shell and dough until firm, about 30 minutes.
• Place blueberries in a large bowl; with your hands, crush about 1/2 cup of berries, letting them fall into the bowl as you work. Add sugar, cornstarch, and lemon juice; stir to combine. Spoon mixture into chilled pie shell, mounding berries slightly in the center. Dot with butter. Remove dough from refrigerator, and place over blueberry filling. Tuck edge of top dough between edge of bottom dough and rim of pan. Using your fingers, gently press both layers of dough along the edge to seal, and crimp as desired.
• Using a paring knife, cut several vents in top of dough to allow steam to escape. In a small bowl, whisk together egg yolk and cream. Brush surface with egg wash, being careful not to let it pool. Freeze or refrigerate pie until firm, about 30 minutes. Meanwhile, preheat oven to 400 degrees, with rack in lower third.
• Place pie on a parchment-lined baking sheet. Bake until crust begins to turn golden, about 20 minutes. Reduce oven temperature to 350 degrees. Continue baking, rotating sheet halfway through, until crust is deep golden brown and juices are bubbling and have thickened, 40 to 50 minutes more. Transfer pie to a wire rack to cool completely. The pie is best eaten the day it is baked, but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.

FROZEN BLUEBERRY PIE FILLING

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.

NO BAKE BLUEBERRY PIE (USING FRESH OR FROZEN BLUEBERRIES)

Steps:

• Combine sugar, cornstarch, salt, lemon juice, and water in a medium saucepan. Stir together till smooth.
• Add three cups of blueberries (fresh or frozen) to the mixture. Bring to boil over med-high heat, stirring, so the blueberry mixture doesn't burn on the bottom.
• Once the blueberries have come to a boil, reduce heat to medium and cook for 2 to 5 additional minutes until the blueberry mixture is nice and thick. (It should be thick like blueberry pie filling.)
• Remove from heat and cool blueberry mixture to room temperature. (I transferred my blueberries to a separate container to quicken the cooling process.)
• Stir the remaining cup of blueberries into the cooked blueberry mixture. (If using frozen blueberries, make sure they are thawed, and you'll want to strain out as much of the extra blueberry liquid as possible.)
• Transfer the blueberry mixture to the crust and refrigerate for at least 2 hours.
• Serve with a dollop of your favorite whipped cream.

BLUEBERRY PIE WITH FROZEN BERRIES

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.

THE BEST EVER BLUEBERRY FILLING

Steps:

• In a saucepan, over medium heat, add the blueberries, sugar, lemon juice, and half the water (1/4 cup). Cook on low to medium heat until all the sugar has dissolved. Use a vegetable masher to mash some of the fruit. Pro tip - Mashing will add a nice thicker consistency to the topping but make sure to leave some blueberries whole.
• Combine the remaining water with cornstarch. Add it to the blueberries. Continue to cook on low heat until the filling is thick and glossy. When thick enough to coat the back of a wooden spoon or spatula it's ready.Pro tip - Cornstarch can settle to the bottom of the water. So, you must stir it just before adding it to the saucepan.
• Remove and pour into a mason jar. Let cool completely or use as directed in your recipe. Pro tip - The filling will thicken as it cools so keep that in mind when you take it off the heat.

BLUEBERRY PIE FILLING RECIPE

Steps:

• Place blueberries and ¼ cup water in a medium saucepan. Heat over medium-low heat and cook, stirring occasionally, until you notice some of the blueberries breaking down, about 3-5 minutes depending on how hot your stove is.
• While they are cooking, mix the cornstarch, 1 tablespoon water and lemon juice in a small bowl and stir until smooth. Set aside.
• Add the sugar and stir. Then stir the cornstarch slurry to make sure there are no lumps and stir it into the blueberries. Stir constantly until mixture thickens, just 1-2 minutes or so. Once the mixture bubbles it's done. Remove from the heat and transfer to a jar or bowl to cool.
• Cover warm mixture so it doesn't form a skin and let come to room temperature, then chill if not using.
• Store in an airtight container in the refrigerator for up to 1 week.
• Use as directed in desired recipes, as a no-bake filling for pie or lush, or use it in a baked pie or danish. Follow the directions on the recipe you're using for baking instructions.

KITTENCAL'S BLUEBERRY PIE (OPTION FOR FREEZING)

Steps:

• In a heavy saucepan mix the blueberries, sugar, lemon juice, cinnamon, nutmeg and salt; bring to a boil stirring frequently.
• Mix the cornstarch with cold water (adding in just enough water to create a thick paste).
• Pour over the berries whisking vigorously.
• Cook stirring until thick and smooth; cool slightly.
• At this point you may freeze the filling or continue with pie recipe.
• Pour into unbaked 9-inch pie shell.
• Place the top crust over and seal/ flute edges as desired.
• Make 2-3 small slits on the top of crust.
• If desired you may brush with cream then sprinkle sugar over top.
• Place the pie on a baking sheet.
• Set oven to 400°F (oven rack set to lowest position).
• Bake for 10 minutes then reduce to 350°F and continue to bake for about 30 minutes longer or until the crust is golden brown and the filling is bubbly.