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!
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.