Blueberry pie is usually a summertime treat. But Real Simple has a brilliant solution for how to enjoy it all year round—use frozen berries!
Of course! It's so obvious, it's ridiculous. But honestly? It never occurred to me to use frozen berries when making pie. This is a great idea now that it's the middle of winter, and the fresh berries in the produce section look so very sad and unappetizing. I'm wondering if this would work with other types of berries as well-frozen strawberries, raspberries, cherries!
Have you ever used frozen berries when making blueberry pie?
Your favorite pie dough
Flour for dusting work surface
Four 8-ounce packages of frozen organic blueberries, defrosted
3/4 - 1 cup (5 - 7 ounces) plus 1 tablespoon sugar
2 teaspoon lemon juice and 1 teaspoon grated zest from 1 lemon
1/4 teaspoon ground allspice or cinnamon
Pinch of freshly grated nutmeg
3 -4 tablespoons potato starch or Minute tapioca
2 tablespoon unsalted butter, cut into small pieces
1 large egg white
Divide dough into two equal sections. Roll out one section. Transfer the dough to a 9-inch pie plate by rolling the dough around a rolling pin and unrolling it over the pan. Toss the berries, the sugar, lemon juice and zest, spices, and potato starch in a medium bowl; let stand for 15 minutes. Spoon berry mixture into the pie shell and scatter the butter pieces over the filling. Roll out second section and place it on top of the berry mixture. Seal edges. Cut four slits into the dough top. Brush the egg white on the top of the crust and sprinkle evenly with the remaining 1 Tablespoon sugar.
Bake at 425 until the top crust is golden, about 25 minutes. Rotate the pie and reduce the oven temperature to 375 degrees; continue baking until the juices bubble and the crust is deep golden brown, 30 - 35 minutes longer.
Transfer the pie to a wire rack; cool to room temperature, at least 4 hours.