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Course: Sweets
Keyword: Baking, Desserts, Frozen Blueberry Pie, Fruit, Hacks, Make-Ahead, Summer

Frozen Blueberry Pie

Make-Ahead Frozen Blueberry Pie Recipe
ACTIVE TIME: 50 minutes
TOTAL TIME: 11 hours
Yield: 8 servings
Why freeze the filling for this blueberry pie? Longevity for one. You can make up a few of these pastries 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. This technique works beautifully with other summer fruits like strawberries and peaches.
Both U.S. standard and metric measurements are listed, but for consistent results, go metric.
This recipe first appeared in Season 11 of Good Eats.
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  • 4 cups blueberries
  • 1/2 cup sugar
  • 1/8 teaspoon kosher salt
  • 5 tablespoons tapioca flour
  • 1 tablespoon fresh orange juice
  • 1 teaspoon orange zest
  • 2 (9-inch) pie doughs, homemade or store-bought
  • 1 large egg yolk, whisked with 1 teaspoon water

Specialized Hardware

Digital kitchen scale
Make-Ahead Frozen Blueberry Pie Recipe
ACTIVE TIME: 50 minutes
TOTAL TIME: 11 hours
Yield: 8 servings


  • Wash the berries and pat dry. Mash up half of the blueberries in a small bowl.
  • Whisk the sugar, salt and tapioca flour in a medium bowl. 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, 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.
  • To bake: Heat oven to 325°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 (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.
  • Remove the frozen pie filling from the freezer and place into the prepared dough in the pan.
  • Build your lattice by laying 4 to 5 strips of dough in horizontal stripes across the top of the pie. Weave the remaining strips vertically into the horizontal strips, creating a basket-weave lattice. Crimp around the edge with a fork. If you refrigerated the lattice beforehand, place it on top of the pie and leave it at room temperature for 10 minutes before continuing.
  • Lightly brush the edge of the crust with the egg yolk and place the pie on the bottom rack of the oven. Bake until the pie bubbles around the edges, approximately 1 hour 15 minutes.
  • Place the pie on a wire rack and cool to room temperature before serving, 1 1/2 to 2 hours.
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