Freeze and Bake Blueberry Pie

There’s nothing quite like the smell of a freshly baked pie wafting through the house. It brings back memories of summer afternoons spent in my grandmother’s kitchen, where we would spend hours picking blueberries and preparing pies. The Freeze and Bake Blueberry Pie is a delightful way to capture that nostalgia, allowing you to enjoy the sweet, tart flavors of blueberries any time of year. I remember the first time I made this pie for my family. The excitement was palpable as I pulled it from the oven, the golden crust glistening and the filling bubbling with anticipation. I realized that this recipe isn’t just about the pie itself; it’s about creating moments of joy and connection. It’s perfect for potlucks, gatherings, or simply treating yourself on a quiet evening. So, let’s dive into how you can create this classic dessert that’s sure to impress!

Ingredients You’ll Need for Freeze and Bake Blueberry Pie

When it comes to the Freeze and Bake Blueberry Pie, the ingredients are key to achieving the perfect balance of flavors. Each element plays a significant role, creating a harmonious blend that makes this pie truly delightful. Let’s take a closer look at what you’ll need to whip up this delicious dessert.

• Pie crust dough for a double crust – This can be homemade or store-bought, providing the flaky foundation that holds the filling.
• 2 pints blueberries (4+ cups), rinsed – Fresh blueberries are essential for that burst of flavor and juicy filling.
• ¾ cup sugar – This sweetens the filling and balances the tartness of the blueberries.
• 3 tablespoons cornstarch – This thickener helps achieve a perfect pie consistency, preventing the filling from being runny.
• 3 tablespoons water – Assists in mixing the filling ingredients smoothly.
• 1 teaspoon grated lemon zest – Adds a bright, citrusy flavor that enhances the blueberries.
• ½ teaspoon cinnamon – This warm spice complements the sweetness of the filling.
• 2 tablespoons butter – A small amount adds richness to the filling.
• Cream, optional – For brushing the crust, giving it a beautiful golden color.
• Coarse sugar, optional – Adds a delightful crunch and sweetness to the crust.

Cooking Instructions for Freeze and Bake Blueberry Pie

Ready to dive into the deliciousness? Let’s break down the steps to create your own Freeze and Bake Blueberry Pie. The process is fun and rewarding, and before you know it, you’ll be savoring your homemade pie.

1. Start by making your favorite double pie crust recipe. Once prepared, wrap the dough and chill as directed, dividing it into 2 disks.
2. For the filling, combine 1 cup of the blueberries with the sugar in a saucepan. Bring to a simmer over medium heat, stirring occasionally until the sugar melts, about 5 minutes.
3. In a small bowl, mix the cornstarch with the water. Whisk this mixture into the blueberry and sugar mixture in the saucepan.
4. Return the mixture to the heat, cooking and stirring constantly over low heat until it boils, thickens, and becomes clear, which should take around 5 to 7 minutes.
5. Pour this thickened mixture into a large bowl, then gently fold in the remaining blueberries, along with the lemon zest, cinnamon, and butter. Allow it to cool slightly.
6. Roll out one disk of the chilled pie crust and place it in the bottom of your pie plate. Trim the edges to fit.
7. Pour the cooled blueberry filling into the prepared crust, spreading it evenly.
8. Roll out the second disk to create the top crust. Cut it into 8-10 strips to make a lattice topping. You can weave the strips together or simply lay them in a crisscross pattern over the filling.
9. Seal and crimp the edges of the pie as desired, making sure it’s well sealed to hold in the filling.
10. Place the assembled pie, uncovered, in the freezer for 1 to 2 hours until the crust is firm enough to wrap. After this, wrap it well in plastic wrap, followed by heavy-duty foil. If you have large zip-lock bags, you can slide the pie into one and remove the air.
11. 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 your oven.
12. Preheat the oven to 400ºF. Brush the top crust with cream and sprinkle with coarse sugar for extra sweetness.
13. Place the pie on a rimmed baking sheet to catch any drips, then immediately reduce the oven temperature to 375ºF.
14. Bake for one hour and 10 minutes or longer, until the crust is a golden color and the filling is bubbling up deliciously.
15. Finally, cool the pie on a rack before serving, allowing the filling to set beautifully.

Recipe Tips about Freeze and Bake Blueberry Pie

Creating the perfect Freeze and Bake Blueberry Pie involves attention to detail and a few handy tips. Here are some suggestions that will help in perfecting your pie-making skills.

• Storage: To store leftovers, ensure the pie is completely cooled. Cover it with plastic wrap or aluminum foil and refrigerate for up to 3 days. For longer storage, consider freezing individual slices.
• Freezing: You can freeze the pie either before or after baking. If freezing before baking, follow the instructions to wrap it well, and bake directly from the freezer, adding a few extra minutes to the baking time.
• Pairing: Serve slices of the pie with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast of textures.
• Variations: Feel free to experiment with different fruits like cherries or raspberries for a unique twist on this classic pie.
• Crust options: Use a store-bought crust for convenience, or try making a graham cracker crust for a different flavor profile.

Perfect Pairings for Freeze and Bake Blueberry Pie

When serving the Freeze and Bake Blueberry Pie, consider the following ideas to elevate your dessert experience:

• Ice Cream: A scoop of creamy vanilla ice cream on top of a warm slice of pie is a classic pairing that balances the sweetness of the blueberries wonderfully.
• Whipped Cream: Lightly sweetened whipped cream adds a fluffy texture and richness that complements the pie’s filling.
• Fresh Mint: Garnish your pie with fresh mint leaves for an unexpected burst of flavor and a pop of color.
• Cheese Plate: Serve alongside a cheese platter with sharp cheddar or brie to create a delightful contrast between sweet and savory.
• Seasonal Sides: This pie pairs beautifully with summer salads featuring fresh fruits and nuts, enhancing your meal experience.
• Special Occasions: It’s perfect for summer barbecues, family gatherings, or holiday dinners, making any occasion feel even more special.

FAQ

Conclusion

The Freeze and Bake Blueberry Pie is a wonderful way to enjoy a classic dessert with minimal fuss. Its combination of fresh blueberries and a flaky crust makes it irresistibly delicious. I encourage you to try making this pie yourself; it’s sure to bring back fond memories and create new ones around your table. Whether for a special occasion or just a quiet night in, this pie is bound to impress!

Freeze and Bake Blueberry Pie

Indulge in the ultimate comfort of a homemade dessert with this Freeze and Bake Blueberry Pie. Bursting with juicy blueberries and a flaky crust, it's the perfect treat for warm summer days or cozy gatherings. With its simple prep and make-ahead options, it’s an easy way to satisfy your sweet cravings any time. Make this delightful pie tonight and watch it vanish!

Print Recipe Pin Recipe

Course Desserts

Cuisine American

Servings 4 servings

Calories 320 kcal

Equipment

• Grater
• Mixing Bowl
• Baking Sheet
• Large Pot
• Wooden Spoon
• Whisk
• Frying Pan
• Oven
• Saucepan

Ingredients

  

• 1 batch Pie crust dough for a double crust
• 2 pints Blueberries
• ¾ cup Sugar
• 3 tablespoons Cornstarch
• 3 tablespoons Water
• 1 teaspoon Lemon zest
• ½ teaspoon Cinnamon
• 2 tablespoons Butter
• optional Cream
• optional Coarse sugar

Instructions

 

• Start by making your favorite double pie crust recipe. Once prepared, wrap the dough and chill as directed, dividing it into 2 disks.
• For the filling, combine 1 cup of the blueberries with the sugar in a saucepan. Bring to a simmer over medium heat, stirring occasionally until the sugar melts, about 5 minutes.
• In a small bowl, mix the cornstarch with the water. Whisk this mixture into the blueberry and sugar mixture in the saucepan.
• Return the mixture to the heat, cooking and stirring constantly over low heat until it boils, thickens, and becomes clear, which should take around 5 to 7 minutes.
• Pour this thickened mixture into a large bowl, then gently fold in the remaining blueberries, along with the lemon zest, cinnamon, and butter. Allow it to cool slightly.
• Roll out one disk of the chilled pie crust and place it in the bottom of your pie plate. Trim the edges to fit.
• Pour the cooled blueberry filling into the prepared crust, spreading it evenly.
• Roll out the second disk to create the top crust. Cut it into 8-10 strips to make a lattice topping. You can weave the strips together or simply lay them in a crisscross pattern over the filling.
• Seal and crimp the edges of the pie as desired, making sure it’s well sealed to hold in the filling.
• Place the assembled pie, uncovered, in the freezer for 1 to 2 hours until the crust is firm enough to wrap. After this, wrap it well in plastic wrap, followed by heavy-duty foil. If you have large zip-lock bags, you can 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 your oven.
• Preheat the oven to 400ºF. Brush the top crust with cream and sprinkle with coarse sugar for extra sweetness.
• Place the pie on a rimmed baking sheet to catch any drips, then immediately reduce the oven temperature to 375ºF.
• Bake for one hour and 10 minutes or longer, until the crust is a golden color and the filling is bubbling up deliciously.
• Finally, cool the pie on a rack before serving, allowing the filling to set beautifully.

Notes

• Storage: To store leftovers, ensure the pie is completely cooled. Cover it with plastic wrap or aluminum foil and refrigerate for up to 3 days. For longer storage, consider freezing individual slices.
• Freezing: You can freeze the pie either before or after baking. If freezing before baking, follow the instructions to wrap it well, and bake directly from the freezer, adding a few extra minutes to the baking time.
• Pairing: Serve slices of the pie with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast of textures.
• Variations: Feel free to experiment with different fruits like cherries or raspberries for a unique twist on this classic pie.
• Crust options: Use a store-bought crust for convenience, or try making a graham cracker crust for a different flavor profile.

Keyword Bake Blueberry Pie, Blueberry Pie Recipe, Easy Pie to Freeze, Summer Dessert Recipe

Previous PostInstant Pot Beef Stew

Next Post Grilled Peaches with Honey and Ice Cream

Meet Sophia Hayes

I founded YumRecettes to turn my messy, joyful kitchen experiments into something I could share. While I steer the ship, I am first and foremost a cook. I love tackling every type of recipe, from grandmother’s old classics to modern fusion dishes. For me, the magic isn’t in a specific type of food, but in the act of preparing it. I’m usually the one urging the team to try that “one last idea” that ends up making the dish perfect.