Freeze And Bake Blueberry Pie Recipes

FREEZE AND BAKE BLUEBERRY PIE

Steps:

• Make your favorite double pie crust recipe. Wrap dough, and chill as directed in 2 disks.
• To make the filling, combine 1 cup of the blueberries with the sugar in a saucepan. Bring to a simmer, stirring occasionally, till sugar is melted, about 5 minutes. Combine the cornstarch and water in a small bowl and whisk the blueberry and sugar mixture into it. Return mixture to the pan and cook, stirring constantly, over low heat, until it boils, thickens and becomes clear. Pour into a large bowl and mix in the lemon zest, cinnamon, and butter. Mix in the rest of the blueberries. Cool.
• Roll out the bottom crust and place in bottom of pie plate. Trim the edges, then add the blueberry filling. Roll out top crust into a rectangle and into 8-10 strips to make the lattice topping. You can get fancy and weave the strips or just place half in one direction and top diagonally with the other half. Seal and crimp the edges as desired.
• Place pie, uncovered, in the freezer for 1-2 hours until the crust is firm enough to wrap. First, wrap well in plastic wrap, followed by heavy-duty foil. If you have 2-gallon zip lock bags, slide the pie into one and remove the air.
• On the day you plan to bake the pie, take it out of the freezer and remove the wrappings. Set the pie on the counter while you preheat the oven.
• Preheat to 400º. Brush the crust with cream and sprinkle with coarse sugar, if desired. Place the pie a rimmed baking sheet to catch any drips and immediately reduce the temperature to 375º. Bake for one hour and 10 minutes or longer, until the crust golden and the filling is bubbling. Cool the pie on a rack.

BLUEBERRY PIE

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.

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.

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.

FREEZE-AHEAD TAMALE PIES

Steps:

• Spray foil pans with cooking spray. In large bowl, mix frozen beef, beans, tomatoes, tomato sauce and chiles. Divide mixture evenly among pot pie pans, about 3/4 cup each.
• In small bowl, mix cornmeal and 3/4 cup water. In 2-quart saucepan, heat 3 1/4 cups water and the salt to boiling. Add cornmeal mixture, stirring constantly. Cook over medium heat 4 to 5 minutes, stirring constantly, until mixture thickens and boils; reduce heat.
• Cover and simmer about 10 minutes, stirring occasionally, until very thick; remove from heat. Stir until smooth. Spoon and spread about 2/3 cup cornmeal mixture over each pie, sealing to edges.
• Cover loosely with foil; freeze about 1 hour. Place in freezer container or resealable freezer plastic bags; seal well and label. Freeze up to 2 months.
• To bake, heat oven to 350°F. Do not thaw. Place desired number of pot pies on cookie sheet. Bake uncovered 40 to 50 minutes or until filling is hot and bubbly. Sprinkle each with 2 tablespoons cheese; bake 3 to 5 minutes longer or until cheese is melted.

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.