BLUEBERRY PIE FILLING FROZEN BLUEBERRIES RECIPES

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FROZEN BLUEBERRY PIE RECIPE | ALTON BROWN | FOOD NETWORK



Frozen Blueberry Pie Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Categories     dessert

Total Time 12 hours 0 minutes

Prep Time 30 minutes

Cook Time 1 hours 15 minutes

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.

BEST EVER BLUEBERRY PIE RECIPE - LAND O'LAKES



Best Ever Blueberry Pie Recipe - Land O'Lakes image

Blueberry pie is always better with a scoop of vanilla ice cream. This blueberry pie recipe is a perfectly simple dessert.

Provided by Land O'Lakes

Categories     Fruit    Berry    Blueberry    Sweet    Baking    Fruit    Pie    Dessert    Pie    Dessert

Total Time 0 minutes

Prep Time 40 minutes

Yield 8 servings

Number Of Ingredients 12

Crust
2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup cold Land O Lakes® Butter cut into chunks
4 to 5 tablespoons cold water
Filling
3/4 cup sugar
1/2 cup all-purpose flour
1 teaspoon freshly grated lemon zest
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
5 cups thawed frozen blueberries

Steps:

  • Heat oven to 400°F.
  • Combine 2 cups flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.
  • Divide dough in half. Shape each half into ball; flatten slightly. Wrap 1 dough ball in plastic food wrap; refrigerate. Roll out remaining dough ball on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan.
  • Combine sugar, 1/2 cup flour, lemon zest, cinnamon and nutmeg in bowl; mix well. Gently stir in blueberries. Spoon blueberry mixture into prepared pie crust.
  • Roll out refrigerated dough ball on lightly floured surface into 12-inch circle. Place dough over filling. Seal, trim and crimp or flute edge. Cut 8-10 slits in crust. Cover edge of crust with 2-inch strip of aluminum foil.
  • Bake 35 minutes; remove foil. Continue baking 10-20 minutes or until crust is lightly browned and juice begins to bubble through slits in crust.
  • Cool pie at least 1 hour; serve warm. Store refrigerated.

Nutrition Facts : Calories 410 calories, FatContent 16 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 40 milligrams, SodiumContent 200 milligrams, CarbohydrateContent 62 grams, FiberContent 3 grams, SugarContent grams, ProteinContent 5 grams

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