Frozen Blueberry Pie

Frozen Blueberry Pie

So why freeze the filling? Longevity for one. You can make up a few of these when blueberries are in season and bake tasty pies through the winter when other folks are paying seven bucks a pint (Ha, suckers)! Freezing also produces very small ice crystals in the fruit that break up the cell structure so that when the berries thaw they give up considerable amounts of juice, thus creating the sauce of the pie.

Frozen Blueberry Pie

  • 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 homemade or store-bought pie doughs
  • 1 egg yolk whisked with 1 teaspoon water
  1. Wash the berries and pat dry. Mash up half of the blueberries in a small bowl.
  2. 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.
  3. 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.
  4. 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.


  1. Heat the oven to 325 degrees F.
  2. 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.
  3. Unroll second piece of dough and cut into 1 1/8-inch wide strips (should result in 9 to 10 strips). I use a pizza cutter for this but a sharp-pointed paring knife will work also, as long as the dough is chilled.
  4. Remove the frozen pie filling from the freezer and place into the prepared dough in the pan.
  5. Although lattice tops can be built directly on the pie, I rather weave it separately, wrap in foil and refrigerate for half an hour or so before placing it on the top of the pie. See drawings below for assembly guide.
  6. Position the lattice on top of the pie and crimp around the edge with a fork. (If you refrigerated it beforehand, place on top of pie and leave at room temperature for 10 minutes before continuing.)
  7. Lightly brush the edge of the crust with the egg yolk and place pie on the bottom rack of the oven. Bake for 1 hour 15 minutes or until the pie bubbles around the edges.
  8. Place the pie on a rack and cool to room temperature before serving, approximately 1 1/2 to 2 hours.


  1. Remove every other strip leaving 4-5 horizontally aligned.
  2. Weave the removed strips vertically into the horizontal strips creating a basket-weave lattice.

How to Make a Lattice Crust Step 1

How to Make a Lattice Crust Step 1

How to Make a Lattice Crust Step 2

How to Make a Lattice Crust Step 2

How to Make a Lattice Crust Step 3

How to Make a Lattice Crust Step 3


Add yours
  1. 1
    James LeSire

    Why not just pour the mixture into a gallon zip lock and freeze? Thaw before using by immersing the bag in warm water, then pour it into a pie crust and bake (with whatever top crust you like.

  2. 3

    I had no problems with the foil. I don’t usually bake pies, but this one looked so good. I totally followed Alton Brown’s instructions and the pie was beautiful and yummy.

  3. 4

    We LOVE this pie! My grand kids don’t even mind when I say we’re going berry picking. They know it means pie! Thanks AB!

  4. 6
    Angel Garhart

    Question…I had to freeze the blueberries I had just bought for just this purpose (due to an unexpected emergency trip and didn’t want them to go bad before I got back). Would it be better (or work at all) to just thaw the half I need to smash and keep the other half frozen till the mix and freeze stage, or should I thaw them all out?

  5. 10

    Every time my mother or I make a blueberry pie we have the same argument- tapioca vs. flour. In my blueberry pie, I cannot do tapioca, it’s just way too gelatinous. My blueberry’s are also frozen, but dusted with flour, no measuring, I do it by eye , and by the grace of the blueberry pie goddesses, I get the it right every time. But remember, it has to boil, look for those bubbles!! I also like a full top crust, with just a star cutout to vent, MmmMmmmore crust to soak up the lovely sweet and silky blueberry juiciness … I love pie, I love blueberry pie and I do believe I make the very best blueberry I have ever tasted-and yes, I have references.

  6. 12

    This pie recipe has been a family favorite ever since the first day I made it. My family reunion was a week ago and I had to make 5 to feed the whole clan. I really think using finely granulated raw sugar helps the natural blueberry flavor stand out.

    • 14

      Flour needs to be cooked for too long and would not be suitable for this recipe. Corn starch would be a more suitable replacement if you cannot find tapioca flour. Please note, that different starches have different thickening capabilities. Corn starch thickens about twice as effectively as tapioca flour, so be sure to use half the called for amount of corn starch.

    • 15

      Also, because this is being frozen, expect a somewhat degraded end product using corn starch, as sauces and fillings using corn starch don’t freeze as well as those thickened with tapioca flour.

    • 16

      I buy Minute Tapioca and run it through my spice/coffee grinder for thirty seconds. Works perfectly.

      I agree, definitely do not use flour. Cornstarch if you must.

  7. 17

    Wondering why not blind bake the bottom crust 1st. Frozen filling means the bottom crust is likely never going to get flaky…..I’ve never been able to avoid a soggy bottom crust without baking the bottom 10 minutes 1st….and that’s with room temperature filling!

  8. 19

    Step 4 says to take the frozen pie filling from the freezer and put it in the prepared crust. Normally It takes 35 minutes to bake a fresh blueberry pie so assuming it takes 1 1/2 to 2 hours to bake this pie, the pie filling is frozen.

  9. 22

    The filling is basically frozen in the shape of the pie plate so there’s no need to thaw. We usually use heavy duty aluminum foil which would probably be less likely to get caught in crevices of the berry mixture while freezing.

  10. 23
    K. Foley

    I will freeze directly in the pie pan. I feel confident that a sharp knife can be slid into the side to pop it out, and store in a ziplock!

    • 24

      I just made four of these (I try to do at least 2 every year), and I just lined the pie dish with foil, folding the excess underneath… then poured it in and froze it, like it says. But then I unfolded the foil from the bottom, and just folded it over the top, so it’s wrapped in foil and then in a zip-lock bag. The first year I did it as written, and the filling started breaking off in chunks, even though it’d had been completely frozen. The foil helped keep it together (I think), and provided a little extra protection from “funky flavors” that might have developed in the freezer. I’ve never had a problem taking the foil off later when getting ready to bake.

      This year, I’m going to try homemade dough for the pies, rather than store-bought. (I’m determined to get that recipe right!)

  11. 27

    Will be in the blueberry fields soon. Have always made my pies fresh which left family longing for months. Will have to try to freeze a couple for “special occasions”.

  12. 28
    Andi Hannan

    Could this be duplicated with other fruits such as raspberries, blackberries and cherries with similar results?

    • 29

      Andi – I tried fresh wild blackberries – turned out awesome! (Needed to bake an extra 30 min; but that may have been my oven’s own strange proclivities – oven in a new house & still getting used to it…) Froze it for just one day because I wanted to try it out sooner rather than later. Delicious!

  13. 30

    I like the idea but I think I might skip the aluminum foil. My luck it would not come off in one piece and then I’d be stuck picking bits out of the crevices or else risk cavity pain biting into the foil. Instead I think I’d put the filling in the zip-top freezer bag, then lay flat in pie plate and manipulate the berries out of the corners back to the center. Freeze to set shape and continue the same.
    Then again there’s nothing that says a pie has to be round. Bag should fit nicely into an 8×8 pan. A pre-made 9″ crust would be a tricky fit, but no trouble if doing homemade. And the lattice certainly is easier that way!

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