POP-IN-A-PAN FROZEN BLUEBERRY PIE|
Thanks to Audrey Bethke, Salem, SC for providing us with this recipe!
- 4 quarts Blueberries
- 3 1/2 cups sugar
- 3/4 cup quick cooking tapioca
- 6 Tablespoons lemon juice
- 1 Teaspoon salt
Prepare Filling: Remove stems and trash from blueberries. Mix dry ingredients together then add blueberries. sprinkle with lemon juice and mix again.
Freeze Filling: Line four 8 inch pie pans with heavy-duty foil, letting it 5 inches beyond the rim. Divide the filling evenly among the foil-lined pans. Fold the foil loosely and freeze until firm. Then place them individually in good quality zip lock bag.
Bake Pie: Remove foil from filling. Do not thaw. Place in pastry-lined 9 inch pie pan. Dot with butter to taste. Add top crust of your choice. Seal and flute edge. Cut slits in top crust if needed. Paint top crust with milk [skim is fine] and sprinkle with sugar is an optional addition. Bake at 425 - degrees in oven until syrup boils with heavy bubbles that do not burst, about 1 hour.
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