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Freezer Blueberry Pie Filling

Western.Chefs's picture
  Sugar 1 1⁄3 Cup (21.33 tbs)
  Quick cooking tapioca 1⁄3 Cup (5.33 tbs)
  Salt 1⁄2 Teaspoon
  Blueberries 8 Cup (128 tbs)
  Lemon juice 2 Tablespoon
  Butter/Margarine 2 Tablespoon

1. In large bowl, mix sugar, tapioca, and salt. Add berries and lemon juice; toss to mix.
2. Line two 9-inch pie plates with heavy-duty foil, extending it 6 inches beyond rims. Spoon half of blueberry mixture into each pie plate; dot each with 1 tablespoon butter or margarine. Fold foil loosely over filling. Place pie plates in freezer; freeze until firm, about 4 hours. Seal foil tightly; remove foil-wrapped fillings from pie plates; label and return packages of filling to freezer.
3. Use Freezer Blueberry-Pie Filling to make 2-crust or lattice-topped pie. Bake pie with un-thawed filling in preheated 425°F. oven 1 1/4 hours or until crust is golden and blueberry mixture begins to bubble. If crust begins to brown too much, cover with foil to prevent burning.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2111 Calories from Fat 247

% Daily Value*

Total Fat 28 g43.5%

Saturated Fat 15.7 g78.7%

Trans Fat 0 g

Cholesterol 64.5 mg21.5%

Sodium 984.9 mg41%

Total Carbohydrates 486 g161.9%

Dietary Fiber 29 g116%

Sugars 386.8 g

Protein 9 g18.5%

Vitamin A 27.9% Vitamin C 214.4%

Calcium 9.4% Iron 23.1%

*Based on a 2000 Calorie diet

Freezer Blueberry Pie Filling Recipe