1 208 208 208c52 0 99. This Freeze blueberry desserts no bake Bake Blueberry Pie can be baked immediately or check out my best tips for how to freeze now, then bake later!
Who wouldn’t love a freshly baked Blueberry Pie in the middle of winter? Now you can have a homemade pie made with fresh summer berries any time of year! Freeze and Bake Blueberry Pie – Make an extra pie for the freezer and bake later! Tips for freezing a summer pie to enjoy all year long!
Freeze and Bake Blueberry Pie Come about January, I begin to long for the juicy fresh peaches and berries of summer. Not to mention a freshly made fruit pie! Did you know you can make and freeze a two-crust pie, then just defrost and bake it up whenever you’d like? Bill’s aunt used to do this years ago. She was a pie maker extraordinaire. Why shouldn’t you enjoy a freshly baked blueberry or peach pie in the middle of the winter? Pop your unbaked pie in the freezer, uncovered, for an hour or two until the crust is firm enough not to become misshapen when you wrap it.
Then wrap it well with a layer of plastic wrap followed by a layer of foil to help prevent freezer burn. If you happen to have a stash of two-gallon ziplock freezer bags, those work great, too, as the outer layer. Remove the pie from the freezer and discard the wrappings. Place it on the counter while you preheat the oven. Then bake up as your recipe directs, but use your eyes and nose to ensure that it’s completely baked. PRO-Tip: You will probably need to extend the baking time by 20 minutes or more to ensure the filling is thick and bubbly. A summer treat in the middle of winter.
Note that this works for double crust fruit pies. I’ve never frozen a cream or custard pie, but maybe that could be done, too! PRO-Tip: The way I figure out if a dessert can be frozen is to look for it in the frozen foods section of your grocery store! Make an extra pie for the freezer and bake later! A no-fail blueberry pie filling plus a how to freeze a pie to bake later.
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. Roll out the bottom crust and place in bottom of pie plate. Trim the edges, then add the blueberry filling.