How To Make And Freeze Fresh Fruit Pie Filling

Frozen pie is certainly convenient, but nothing can really beat the taste of a freshly baked, scratch-made pie. But what if you could have the best of both worlds? The convenience of a frozen pie, and the delicious taste of a homemade pie filled with fresh, ripe fruit. It sounds a bit too good to be true!

At least that’s what I thought before my daughter Britta told me about this trick she learned while watching old episodes of the Food Network show “Good Eats,” with by Alton Brown. One of the episodes she watched was about blueberries, and in one of the segments Alton demonstrated how to freeze pie filling, to make a delicious blueberry pie later. When she finished telling us about it, I thought to myself (yet again!): “Well why didn’t I think of that?”

Since I believe pie is universally considered to be a “good thing,” I thought you all might like this idea as much as I do. It’s a simple, practical, and most importantly, delicious way to have a flavorful, in-season fruit pie any time of the year. So let’s get started!

Related: This Is The Best Hack For Perfect Pie Filling, Hands Down

How to Freeze Pie Filling

Frozen Blueberry Pie Filling

Ingredients:

  • 20 ounces fresh blueberries, divided
  • 5 Tbsp tapioca flour
  • 1/2 cup sugar
  • 1 tsp orange zest, freshly grated
  • 1/8 tsp salt
  • 1 Tbsp orange juice

How to Freeze Pie Filling

Directions:

Start by placing half of your blueberries on a sheet tray, and set the other half of the blueberries off to the side for later. Take something with a flat bottom, like a bread loaf pan or square cake pan, and use it to press down on the blueberries on the sheet pan. The even pressure of a flat surface crushes the blueberries without destroying them. Crushing also helps to release the natural pectin in the blueberries, which will help the pie filling to gel after it bakes (so you’re not left with a soupy pie).

How to Freeze Pie Filling

In a large bowl, mix together the tapioca flour, sugar, orange zest, and salt.

How to Freeze Pie Filling

Next, add the blueberries (both whole and crushed) to the bowl, along with the tablespoon of orange juice. Mix until everything is well incorporated, then let it rest for about 15 minutes.

How to Freeze Pie Filling

While the filling is resting, line a 9-inch pie plate with aluminum foil. After the rest period, pour the filling into the lined pie plate, and place the pie plate in your freezer overnight (or for at least 6 hours.)

How to Freeze Pie Filling

When the filling is properly frozen, pull the foil out of the pie pan and peel the foil away from the frozen filling. Place your disc of frozen pie filling in a freezer bag, and store it in the freezer for up to 6 months.

How to Freeze Pie Filling

Using Your Frozen Pie Filling

When you’re ready to make your pie, prepare a pie pan with your favorite homemade pie crust. Or you could even thaw out some store-bought frozen pie dough and use that! No judgment here. I think Alton Brown says it best in that episode of Good Eats: “Yes, homemade dough would be best, but I’d rather you make your own pie with store-bought dough, than to not make your pie at all.” Wise words, Alton! :-)

Here’s where things get even more interesting – you don’t need to thaw the pie filling before using it. Just pop the frozen disc of pie filling directly onto the dough in your pie pan. Place a second layer of rolled-out pie dough over the top, either in one piece or as latticed strips, whatever strikes your fancy. Brush the top with an egg wash (1 egg yolk whisked with a small amount of water,) and you’re ready to bake!

How to Freeze Pie Filling

Bake your pie in a 325 degree oven for 1 hour and 15 minutes. Take it out of the oven and let it cool for AT LEAST an hour and a half. That’s 90 minutes of NO. TOUCHING. ALLOWED. This cooling/resting time allows the pie filling to achieve that delicious, gooey texture. Cutting into it early will only end in runny, soupy heartbreak. Nobody wants to experience that!

What Other Pie Fillings Can I Freeze?

If you’re the curious type, you may already be asking yourself, “Can I use this method with other fruits besides blueberries?” Because who wouldn’t want a freezer full of different kinds of frozen pie filling, all made with deliciously sweet, in-season fruits?

I checked out Alton Brown’s website with my fingers crossed, and it did not disappoint! In addition to the frozen blueberry pie recipe, you can find recipes for a frozen strawberry pie and a frozen peach pie.

The method appears to be pretty similar for all three pies, so I’m fairly confident you would be successful if you wanted to try out other fruits. How about a nice mixed berry pie? Mmmm…

Read This Next


Jill Nystul Photo

Jill Nystul (aka Jillee)

Jill Nystul is an accomplished writer and author who founded the blog One Good Thing by Jillee in 2011. With over 30 years of experience in homemaking, she has become a trusted resource for contemporary homemakers by offering practical solutions to everyday household challenges.I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

About Jillee

Jill Nystul

Jill’s 30 years of homemaking experience, make her the trusted source for practical household solutions.

About Jillee

MORE IDEAS FROM

Bright Ideas

  • Hi Jillee,
    I’m a great fan of preezimg ‘ready to isef pie fillinhs from freshfoo fruit wether shop bought of forraged, my concern is the use of aluminium foil to contain said fruit until solidly frozen; half of the pie mix has been crushed to produce lots of juice, this juice contains enzymes and acids that will eat into the aluminium foil very quickly; the resulting pitting of the foil can lead to rapid onset chemical food poisoning. This type of food poisoning can be very dangerous, especially to older people, children and otherwise vulnerable people.

    It would be much safer to line the pie dish with plastic wrap or gteaseproof paper to prevent this. The plastic wrap or greaseproof paper can be removed when frozen.

  • I just have to say that I rarely need your posts on the day I see them, but they are always so genius, that I tuck them away in my brain for future use. However, each post isn’t named for what it is; each post is recorded in my mind under, “REMEMBER THIS BLOG FOR ANYTHING IN THE WORLD THAT I NEED TO KNOW, BECAUSE JILLIAN KNOWS THE BEST WAY TO DO EVERYTHING!” You have such a wealth of information and great ideas on your blog. I marvel at how you come up with something so brilliant every day!

    • The prvdoiers usually claim that they have the best speed. I would prefer them to write the truth or not to write at all. But in general the speed now is much better than it was at the beginning of the Internet. At least I am satisfied with the speed that they offer in my area.

  • What a great idea! Every state has seasonal fruits and this idea is perfect. I’m not much for blueberries and was going to ask about apple pie when I read Barbara’s note. Thanks, Jillian for another “Good thing”.

  • So happy to see this. I buy the fruit and no one eats it but get asked for a pie often. Will still buy fruit but freeze pie mix and will not spend so much time making it. A win win. I love your One Good Thing.

  • Hello Jillee
    I must tell you how much I enjoy your tips and recipes but I have not been able to transfer them on to Pinterest. Is there any other way to save them?
    I am hoping there is!
    Thank you so much for your insight on daily living
    Dianne

  • Sounds great. I love watching those old Good Eats shows. :-)

    Just this morning I was reading in the local paper about a pie baking class that was just held. The lady teaching it does a different top crust. After rolling top crust out thinly, she cuts a round disc one inch smaller than the top of the pie. Rolls it carefully onto the pin and centers it on the pie. She cut an A in the crust to identify it as apple. That extra inch open around the top of the pie lets the steam out and allows the pie to settle so the edges of the circle will meet up with the crust when it is done.

    I’m not much of a pie baker but would like to try it sometime.

  • I have made “freezer” pies for years. I have found a plastic wrap lined pan works better. I make peach(add blackberries) , cherry (add some rhubarb) and apple (with many variations to the apple I add raisins that have been soaked in rum, raspberries, either boiled cranberries or canned) I have used tapioca and regular flour, have good luck with either one. After freezing I leave the plastic wrap on & use a vacuum seal bag or wrap in tin foil. I also have made a pie crust & added the filling & froze, wrapping in plastic wrap & tin foil. I also make chicken & turkey pot pies.
    Equally delicious. Have fun cooking.

  • I do this with apples all the time! I also don’t usually have tapioca, but a sprinkling of flour will also work. Sprinkle the bottom of your pie crust with flour also helps keep it from getting too soggy!

  • I have recently subscribed to your daily email. I look for it everyday, and am always amazed when I read the different ideas, that I wasn’t aware of. I am trying to live healthier and more frugally. You never disappoint. Thank you so much, love your blog!

  • Jillee,
    I love your daily “one good thing” and have tried many of them with success. Do you have a book with these timely tips. Would love to have one. Thanks.

  • >