Alton Brown's Frozen Blueberry Pie Recipe


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Prepare the topping. Microwave 1 stick (½ cup) of salted butter for a few seconds until a little soft. Add 1 cup flour, ½ cup brown sugar, and ½ teaspoon cinnamon. Mix well until crumbly. In a large bowl, combine 4 cups blueberries (frozen or fresh) with ½ cup sugar, 3 tablespoons flour, and 1 teaspoon cinnamon.


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Make the berry filling. Preheat the oven to 400F and place a rimmed baking sheet, large enough to place the pie on and catch any juices, on the oven rack. Place 3 ½ cups berries in a large saucepan and set over medium heat. Use a potato masher to mash and break up the berries.


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This Blueberry Crumble pie made with frozen blueberries is sure to delight you! The crumble oatmeal topping provides a crunchy and crumbly texture that contrasts nicely with the soft and juicy blueberry filling. This post may contain affiliate links. Please refer to the terms page for more information. During the summer months I have access to the best blueberries, but as the seasons change.


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Make the crumble: Mix the brown sugar, flour, and cinnamon together in a medium bowl. Using a pastry cutter, cut the cold butter into the brown sugar mixture until coarse crumbs are formed. Stir in the oats and sprinkle over pie. Place the pie onto a large baking sheet and bake for 25 minutes.


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In a large bowl, combine berries, sugar, cornstarch, lemon juice, and a tiny pinch of salt. Gently stir with a flexible spatula to coat the berries. Next, make the crumble topping. In a medium bowl, combine softened butter, brown sugar, flour, vanilla, and salt.


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Directions. Preheat the oven to 375 degrees F (190 degrees C). Make the pie: Press pie pastry into the bottom and up the sides of a 9-inch pie plate to form a crust. Whisk sugar and flour together in a large bowl. Mix in lemon juice and zest, then gently stir in blueberries.


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Make the filling: Combine the berries, granulated sugar, brown sugar, lemon juice, tapioca, cinnamon, cardamom and salt in a large bowl; toss well. Place a baking sheet on the lowest oven rack and.


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Step 2. Whisk 2 cups (250 g) all-purpose flour, 1 Tbsp. sugar, ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. baking powder in a large bowl to combine. Add ½ cup (1 stick.


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Set aside. Pour the berry filling into a 1-1/2 quart baking dish (or an 8×8 Pyrex baking dish, a pie baking dish, or even a 12″ cast iron skillet ). Top with the oat crumble topping and spread to an even layer. Bake uncovered until the berry filling is bubbling and the oat crumble top is golden brown about 1 hour.


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Remove the pie weights and bake the crust for another 5 minutes until golden. Prepare the filling: Toss together the blueberries and other filling ingredients and set aside. Prepare the crumble topping: Whisk together the dry ingredients, then cut in the cold butter until a crumble mixture forms.


EASY Blueberry Crisp (using frozen berries!) The Lindsay Ann

Preheat oven to 400°F. In a large mixing bowl combine the blackberries, blueberries, raspberries, sugar, flour, cornstarch, lemon juice, lemon zest, and vanilla. Toss to combine until evenly coated. Place in refrigerator until needed. In a medium mixing bowl combine the oats, brown sugar, flour, cinnamon and salt.


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In a large bowl, combine the blueberries, sugar, cornstarch, lemon juice, and salt. Toss to coat. Assemble the pie. Scoop the filling into the frozen pie crust and use a rubber spatula to spread it into an even layer. Sprinkle with the frozen crumble. Chill the pie while you preheat the oven.


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Preheat the oven to 375 degrees F (190 degrees C). Line a 9-inch pie plate with 1 of the pie crusts. Combine berries, sugar, cornstarch, liqueur, and lemon juice in a large saucepan over medium heat. Stir occasionally as berries thaw and mixture thickens, 10 to 15 minutes. Remove from heat when it reaches the consistency of runny jam or sundae.


Frozen Mixed Berry Pie Runcible Spoon

In a large bowl, combine the blueberries, white sugar, lemon zest, 1 Tbsp of lemon juice, and 3 Tbsp of flour. Toss to coat the blueberries. Place the blueberry mixture into the prepared pie shell. To make the crumble topping combine in a large bowl the brown sugar, flour, rolled oats, cinnamon, and butter. Cut in the butter until crumbly; your.


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Topping: Whisk the brown sugar and flour in a mixing bowl. Grate the cold butter into the bowl, and then use a pastry cutter to cut the butter into the dry ingredients. Once the mixture resembles coarse crumbs, set the bowl aside. Pie Filling: Whisk the granulated sugar, cornstarch, and cinnamon in a small bowl.


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Cook berries: Simmer berries, sugar and lemon juice in a large saucepan over medium heat until warm and juicy, about 5-10 minutes, gently stirring occasionally. Thicken filling: Spoon out about ½ cup of the juice from the pan into a bowl. Stir cornstarch into the juice until smooth.