Who wouldn’t love a freshly baked Blueberry Pie in the middle of winter? A homemade pie made with fresh summer berries? I’ve got the best tips for how to freeze now, then bake later!
Freeze and Bake Blueberry Pie
Come about January, I begin to long for the juicy fresh peaches and berries of summer. Not to mention a freshly made fruit pie! Did you know you can make and freeze a two crust pie, then just defrost and bake it up whenever you’d like?? Bill’s aunt used to do this years ago. She was a pie maker extraordinaire. It’s quite simple. Put together your pie as usual, following your favorite recipe. Pop it in the freezer, uncovered, for an hour or two until the crust is firm enough not to become misshapen when you wrap it. I use a layer of plastic wrap followed by a layer of foil to help prevent freezer burn. If you happen to have a stash of two-gallon ziplock freezer bags, those work great, too, as the outer layer.
A Taste of Summer When You Need It Most
Fast forward to mid-winter when an arctic chill has you wearing long johns and Uggs in the house (not that I’d ever do this!). Remove the pie from the freezer and discard the wrappings. Place it on the counter while you preheat the oven. Then bake up as your recipe directs. You will probably need to extend the baking time by 20 minutes or more to ensure the filling is thick and bubbly. Voila! A summer treat in the middle of winter. Note that this works for double crust fruit pies. I’ve never frozen a cream or custard pie, but maybe that could be done, too!
Harvesting Summer Recipes
The Sunday Supper Tastemakers are sharing recipes and tricks for saving the best of summer before the season is over. From canning to pickling to freezing, you will find loads of inspiration. Let me know what you plan to preserve from the summer!
- Blackberry Lemon Thyme Syrup by Sunday Supper Movement
- Brinjal pickle (Indian eggplant relish/aubergine chutney) by Caroline’s Cooking
- Freezer Mixed Berry Puree by Cindy’s Recipes and Writings
- Ginger Fig Jam by Palatable Pastime
- Herbed Salsa by What Smells So Good?
- Homemade Giardiniera by Curious Cuisiniere
- Homemade Sriracha by Monica’s Table
- Hot Pepper Oil by Feeding Big and more
- Mediterranean Chutney by Wholistic Woman
- Nanny’s 7-Day Sweet Pickles by Grumpy’s Honeybunch
- Nectarine Kumquat Habanero Chutney by Food Lust People Love
- No Pectin Mixed Berry Jam by My Imperfect Kitchen
- Peach Butter by Redhead Baker
- Pear Ginger Jam by Hezzi-D’s Books and Cooks
- Simple Basil Butter by Momma’s Meals
- Spicy Mango Jam by Family Foodie
- Stove Top Roasted Garlic by Cricket’s Confections
- Tomato and Chili Pepper Jam by Delaware Girl Eats
- Grilled Peach and Burrata Pizza by An Appealing Plan
- Oven Roasted Tomato Basil Marinara Sauce by Renee’s Kitchen Adventures
- Tomato-Zucchini Pesto Flatbread with Chevre and Balsamic Drizzle by The Weekend Gourmet
- Homemade Fruit Leather by A Kitchen Hoor’s Adventures
- Slow Cooker Cinnamon Apple Sauce by Books n’ Cooks
- Chocolate Zucchini Banana Muffins by The Bitter Side of Sweet
- Drunken Peaches by Nosh My Way
- Freeze and Bake Blueberry Pie by That Skinny Chick Can Bake
- How to Freeze Peaches and Make Peach Sauce by The Freshman Cook
- How to Make Chocolate Zucchini Bread by Asian In America
- Mom’s Zucchini Bread by Cosmopolitan Cornbread
- Peach Yogurt Popsicles by Food Done Light
- Summer Fruit Crisp by Pies and Plots
- Summer Fruit Popsicles by Powered By BLING
- Berry Shrubs + A Cocktail by Culinary Adventures with Camilla
- 1 pie crust recipe, enough for a 9-inch double crust, homemade or store bought
- 2 pints blueberries (4+ cups), rinsed
- ¾ cup sugar
- 3 tablespoons cornstarch
- 3 tablespoons water
- 1 teaspoon grated lemon zest
- ½ teaspoon cinnamon
- 2 tablespoons butter
- Cream, optional
- Coarse sugar, optional
- 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.
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