Blue Berry Pie Alton Brown Blueberry Pie Alton Brown

Pies are, admittedly, outside of my comfort zone. My grandmother was a great baker- and there's a video of her teaching me how to carefully make pies- and wrap the outer edges with foil to prevent burning. But as a baker, it's not something I have made many of. I think I like the control of making cakes- the way the frosting turns out is a reflection of your skill (or sometimes lack thereof). But with pies, you're left at the mercy of the molten fruit and crust to determine the aesthetic outcome.

When a frozen peach pie (also by Alton Brown) appeared on my newsfeed, I felt called to make a pie. I didn't even own a pie plate. I remedied that with a trip to Target.

But it's taken me a month to put my inspired plan into action. Beyond a baker, I am a researcher. I waver between (planned) spontaneity and endless research with absent action. But as it's the seemingly official last weekend of summer, it felt fitting.

As I prepared the filling, I thought about all the reasons why I shouldn't be a good baker. I'm a bit messy, I'm not always precise and I have a love/hate relationship with reading directions (as you will eventually notice). Somehow though, it usually works out.

Frozen Blueberry Pie

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 (or homemade)
1 egg yolk whisked with 1 teaspoon water

Directions

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.

Baking:

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 (I admittedly didn't use a ruler and guesstimated).
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.
Place the pie on a rack and allow to cool to room temperature before serving, approximately 1 1/2 to 2 hours.