It appears that I never blogged Alton Brown’s frozen blueberry pie recipe.  The problem with me doing it now is you have to start in July when the blueberries are at their peek.  I made two of the pies back then and called them Thanksgiving and Christmas.  

Ingredients: 

20 oz. blueberries, approximately 4 C

4 oz sugar, approximately 1/2 C

1/8 t kosher slat

1 1/4 oz tapioca flour, approximately 5 T

1 T fresh orange juice

1 t orange zest

2 9”) store-bought pie dough

1 egg yolk whisked with 1 t water

Directions:

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 berries, 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” pie plate with aluminum foil.  Place the blueberry mixture into the foil and place in the freezer until solid, approximately 6-8 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.  

Directions for Baking:

1. Preheat the oven to 325 degrees.
2. Unroll first piece of dough and place into a 9” pie pan, making sure the dough reaches to the lip of the pie pan.  
3. Unroll the second piece of dough and cut into 1 1/8” wide strips starting in the middle and working your way to the edge.
4. Lightly brush the edge of the crust with egg yolk.  Lay 4 strips of dough across the top of the filling horizontally, leaving and even amount of space in between each strip.  
5. Fold back 2 alternating strips and lay down another strip in the middle of the pie, perpendicular to the other strips.  
6. 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.  
7. Return the strips tat are laid back to their original position and repeat on the other side of th the pie.  
8. Once you complete the lattice, crimp the edges of the pie.
9. Brush all the strips of dough and the edges with the egg yolk.
10. Place on the bottom rack of the oven and bake for about 1 hour and 15 minutes.  
11. the pie should be bubbling lightly around the edges.  
12. If the lattice is not browned enough in the center, place under the broiler for 1-2 minutes.  (Mine took only 1 minute and looked beautiful.  
13. Place the pie on a rack and allow to cool to room temperature before serving, approximately 1 1/2 -2 hours.