| Level: | Intermediate |
| Total: | 12 hr |
| Prep: | 30 min |
| Inactive: | 10 hr 15 min |
| Cook: | 1 hr 15 min |
| Yield: | 8 servings |
| Level: | Intermediate |
| Total: | 12 hr |
| Prep: | 30 min |
| Inactive: | 10 hr 15 min |
| Cook: | 1 hr 15 min |
| Yield: | 8 servings |
Ingredients
- 20 ounces blueberries, approximately 4 cups
- 4 ounces sugar, 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
Instructions
- Wash the berries and pat dry. Mash up half of the blueberries in a small bowl.
- In a medium bowl, whisk together the sugar, 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.
- Preheat the oven to 325 degrees F.
- 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. 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 144 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 2 g |
| Sugar | 21 g |
| Protein | 1 g |
| Cholesterol | 18 mg |
| Sodium | 60 mg |
| Serving Size | 1 of 8 servings |
| Calories | 144 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 2 g |
| Sugar | 21 g |
| Protein | 1 g |
| Cholesterol | 18 mg |
| Sodium | 60 mg |
Reviews
I used frozen blueberries that were thawed before following the instructions. I also skipped the orange juice and orange zest as I had none on hand and didn’t want to go out to just buy 1, instead I subbed 1 tbsp lemon juice from a bottle. came out great! would def do it again and try it with orange and zest next time
I was sorely disappointed in this pie! It was embarrassing when it was served to my guests and everyone was looking at me and wondering what the hell happened since I’m usually a very good baker! It was bland and “uninspiring”… flavorless and sad. I’m going back to my usual recipe.
We thought it was delicious, and the consistency was perfect – juicy but not at all runny. I didn’t have tapioca flour, so I substituted 2-1/2 T corn starch. Also, I didn’t freeze the filling. I baked it right away at 425 for 20 minutes and then at 350 for 20 mins.
In place of “tapioca” use 2-1/2 flour, 2/12 cornstarch. For thickness.
This recipe works even if you don’t freeze it.
This blueberry pie was delicious and easy to make, especially since I did use roll out pastry I had left over from the holidays in my frig. I also have this cool lattice pastry press so I didn’t have to make the latticework. I was concerned about the tapioca “flour” because I found only tapioca “starch” at my grocery store. I figured flour is a starch so that is what I used. I also used fresh organic berries. I put the filling in the freezer overnight and when I opened it it wasn’t frozen throughout. Not sure if it was the mixture or my freezer. I baked it according to the recipe and it came out beautifully. The crust was lightly browned and the filling was firm and moist, not runny at all. I liked that it was not overly sweet as some of the other reviews stated. I wouldn’t change a thing. My husband is not a sweets eater but he loved this pie, even with whipped cream on top. Thanks Alton. You are amazing.
Great recipe, I can always count on Alton Brown to perfect his measurements and ingredients. The scientist in him, I just adore (perhaps I love him). But, the orange is not the right combination with blueberry, lemon is a better choice. I made both and I will stand by the lemon. If going to this trouble, don’t use store bought pie crust, make your own using butter – better!
Perfect consistency for tarts. I used the filling recipe (frozen wild blueberries and lemon zest and juice substitutions) to make 18 mini pies. I used Ina Garten’s pie crust recipe to line cupcake tins, filled with blueberry mix and baked for 20-30 minutes at 350 convection, until bubbly and crust looked flaky. They are wonderful. I did not make the edges pretty since they were for my philistines, but they could be made pretty enough for company. There was enough leftover crust to do lattice or leaf decorations for the tops. A keeper for me!
This is the first blueberry pie I have made that is not runny. Bravo! It was a bit too tart for my sweet tooth, so I would add a bit more sugar. I would also substitute lemon juice and zest instead of orange. I don’t really care for the flavor combination. The orange probably makes it sweeter, however. I will certainly make it again. I have so many frozen blueberries taking up space in the freezer. Thanks Alton Brown.
Easy and tastes great! I used 22 oz of frozen blueberries and substituted 1/4 cup Minute Tapioca for the tapioca flour (as suggested by previous reviewer). Impressed with the consistency of the filling — it did not run when the pie was cut. Will make this again.