Best Kittencals Blueberry Pie Option For Freezing Recipes

FREEZE AND BAKE BLUEBERRY PIE

Steps:

• 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.

EASY BLUEBERRY PIE

Steps:

• Place a baking sheet on the middle rack of the oven and preheat to 400 degrees F.
• Roll 1 pie dough into a 12-inch round and fit it into a 9-inch pie plate, leaving an overhang for now. Place the dough into the refrigerator while you make the filling.
• Mix the blueberries, sugar, tapioca, lemon zest and juice and salt in a large bowl until well combined. Remove the pie plate from the refrigerator and fill with the berry mixture. Dot the top of the pie with the butter. Top with the remaining pie dough, pressing around edge to adhere, and trim to a 1/2-inch overhang. Crimp the edge, then cut five vents in the center of the pie with a paring knife. Mix the egg with 1 tablespoon water, then brush the pie with the egg wash.
• Place the pie plate on the preheated baking sheet and bake for 20 minutes. Reduce the temperature to 350 degrees F and continue baking until the crust is golden brown and the filling is bubbling and the berries are beginning to burst, 30 to 35 minutes more. Let the pie cool completely on a wire rack, about 2 hours.

BLUEBERRY PIE WITH FROZEN BERRIES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Put frozen blueberries in a pot along with sugar, cornstarch, lemon juice, and salt. Mix gently so that the blueberries will get covered with cornstarch; the cornstarch will help to thicken the pie filling. Cook over medium-high heat, stirring occasionally so it will not burn to the bottom, about 15 minutes.
• While the pie filling is cooking, combine flour, 3/4 cup butter, and salt in a large mixing bowl. Mix with a fork until crumbles form. Slowly add cold water and mix until incorporated, adding more water as needed.
• Divide dough into 2 equal pieces. Shape each piece into a ball. Roll out 1 dough ball with a rolling pin into a 10-inch circle. Transfer pie crust into a 9-inch pie dish. Trim the edge of the pie crust with scissors and crimp the rim with your fingertips and knuckles.
• Remove pie filling from heat and pour into the pie crust. Sprinkle 1 tablespoon butter pieces on top of the filling; the butter will melt and make a thin surface over the filling that will help you weave the strips of crust for the lattice on top.
• Roll the top crust into a 10-inch circle. Cut into 1/2-inch strips with a sharp paring knife or pastry wheel. Start with the longest strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust.
• Melt 1 teaspoon butter in milk by microwaving in a microwave-safe cup in 10-second intervals. Brush over the top of the pie to get a nice golden brown crust.
• Bake in the preheated oven until golden brown and bubbly, about 30 minutes.

KITTENCAL'S NO-FAIL BUTTERY FLAKY PIE PASTRY/CRUST

Steps:

• Mix both flours, sugar and salt in a large bowl.
• With a pastry cutter cut in the very cold butter and lard until the consistency of tiny peas.
• In a small bowl whisk the egg yolk, vinegar and water.
• Stir the egg/water mixture into the flour mixture until moistened and dough holds together (usually it takes the full amount of water/egg mixture).
• Gather into a ball then divide into two.
• Cover with plastic wrap and store in the fridge for 30 minutes (or the dough may be frozen after the 30 minutes chilling time, just wrap firstly in plastic wrap and then tightly in foil, leave in fridge overnight to defrost).
• PROCESSOR METHOD: whirl the flour, sugar and salt for a couple of seconds.
• In a small bowl mix the egg, vinegar and water together; set aside.
• Add in the partially frozen butter cubes and lard to the flour mixture; pulse until well mixed, then add in the water/egg mixture.
• Process/pulse JUST until the dough holds together (do not over process, or your dough will be tough!).