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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 224.0
  • Total Fat: 11.4 g
  • Cholesterol: 33.1 mg
  • Sodium: 253.4 mg
  • Total Carbs: 30.9 g
  • Dietary Fiber: 2.1 g
  • Protein: 2.6 g

View full nutritional breakdown of Blueberry pie for freezer calories by ingredient
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Blueberry pie for freezer

Submitted by: 60SIXTY
Blueberry pie for freezer

Introduction

Picked our own blueberries in Summer. Made the pie and froze the same week. Ready to bake when the holidays arrived. Recipe is light version of an Alton Brown, Food network, recipe. If you don't eat the crust, you save about 165 calories.
Cut pie into 8 servings.
Picked our own blueberries in Summer. Made the pie and froze the same week. Ready to bake when the holidays arrived. Recipe is light version of an Alton Brown, Food network, recipe. If you don't eat the crust, you save about 165 calories.
Cut pie into 8 servings.

Number of Servings: 8

Ingredients

    20 ounces blueberries, approximately 4 cups
    4 ounces Splenda, approximately 1/2 cup
    1/8 teaspoon kosher salt
    1 1/4 ounces tapioca flour, approximately 5 tablespoons
    1 tablespoon fresh orange juice
    1 teaspoon orange zest
    [2 (9-inch) store-bought pie doughs ]
    1 egg yolk whisked with 1 teaspoon water
    1+1/2 Pillsbury Pie Crusts, refrigerated

Directions

Wash the berries and pat dry. Mash up half of the blueberries in a small bowl.
In a medium bowl, whisk together the Splenda, salt and tapioca flour. 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.
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.
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.
*
For baking: Bring Pie Crusts to room temperature before rolling out.
Preheat the oven to 325 degrees F.
*

Unroll first piece of dough. I roll it thinner and place into a 9-inch pie pan, making sure the dough reaches beyond the lip of the pie pan. Trim excess, if necessary. Prick the bottom and sides with a fork and set aside.

*Pre-bake bottom crust 10".
*
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. [I cut the strips thinner, and use not more than half of the second sheet of dough. Calories were figured accordingly.]

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. 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. 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.
*
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.
*
Place the pie on a rack and allow to cool to room temperature before serving, approximately 1 1/2 to 2 hours.
*

Number of Servings: 8

Recipe submitted by SparkPeople user 60SIXTY.






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