Frozen Blueberry Pie Recipe

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Frozen Blueberry Pie
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Ingredients
8
Count
Nutrition
339
Calories
Total time
21
Minutes
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Ingredients:

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.
  3. 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.
  4. 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.
  5. 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.
  6. Preheat the oven to 325 degrees F.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. Place the pie on a rack and allow to cool to room temperature before serving, approximately 1 1/2 to 2 hours.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 338.82 Kcal (1419 kJ)
Calories from fat 136.73 Kcal
% Daily Value*
Total Fat 15.19g 23%
Cholesterol 6.77mg 2%
Sodium 276.79mg 12%
Potassium 102.05mg 2%
Total Carbs 47.88g 16%
Sugars 21.49g 86%
Dietary Fiber 2.9g 12%
Protein 3.83g 8%
Vitamin C 8.5mg 14%
Iron 1.5mg 8%
Calcium 15.4mg 2%
Amount Per 100 g
Calories 237.15 Kcal (993 kJ)
Calories from fat 95.7 Kcal
% Daily Value*
Total Fat 10.63g 23%
Cholesterol 4.74mg 2%
Sodium 193.73mg 12%
Potassium 71.43mg 2%
Total Carbs 33.51g 16%
Sugars 15.04g 86%
Dietary Fiber 2.03g 12%
Protein 2.68g 8%
Vitamin C 5.9mg 14%
Iron 1.1mg 8%
Calcium 10.8mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.5
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

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