HOME > Chowhound > Home Cooking >

Discussion

advance-preparing for blueberry pie?

  • 4

So I just bought 2 pints of blueberries and I want to make pie for July 4. I'm just trying to think: should I

a) leave the blueberries in the fridge until Thursday and then make the pie,
b) freeze the berries or,
c) make and freeze the filling?

I'd like a not-too starchy filling, if you know what I mean.

I've already washed them, which I gather might have been a mistake if I want to freeze them.

Thanks in advance for any advice...

PDA

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. Frozen blue berries won't hold up to washing after they're thawed so, IMHO, you haven't caused any significant problem by washing them before freezing. I'd let them dry a bit, at room temperature, put them on a baking sheet in a single layer and freeze them; shaking the pan periodically to prevent them from sticking together in a lump. When frozen I'd put them into a freezer bag and remove as much air as possible. Got a vacuum sealer? That'd be even better. Because blue berries are very delicate, I wouldn't try to thaw them more than necessary before introducing to the other ingredients in the pie filling. For the same reason, I wouldn't subject them to more agitation than necessary to get them combined with the rest of the filling ingredients.

    1. Your 'make ahead' item should be the crust. (Unless you are buying a frozen crust which is usually loaded with hydrogenated fats and unnecessary chemicals.) Make your crust several days in advance and refrigerate. The filling takes just a few minutes to prep - mix sugar, cornstarch, lemon or lime with the berries so I would do that just before rolling out your crust.

      1. Depends on which type of blueberries you have. There are two types: wild and high bush. The wild berries are very small, while the high bush are large and full of water. Wild berrires freeze really well, while high bush berries loose their texture since they are so full of water.

        For a blueberry pie, it should be all about the berry. For the filling, just spread the berries with a little sugar, and bake. There is no reason for a thickener. Yea, it will be runny, but nothing will detract from the flavor of the berry.

        Way too early for wild blueberries here, but I have the dates on my calendar. I take four days off during berry season to harvest the wild berries. I love to have a blueberry pie during the short days of winter.

        1. Next time hold off on washing the berries until just before you need them - the added moisture and removal of the protective "bloom" speeds the decay of the fruit.