Frozen Blueberry Pie

    3 hours 45 minutes

    The secret behind this delicious and refreshing frozen pie is to add a little orange-flavoured liqueur, which 'wakes up' the flavour of the blueberries.

    15 people made this

    Serves: 8 

    • 1 25cm pie crust, baked
    • 3/4 cup (185g) white sugar
    • 2 1/2 tablespoons cornflour
    • 1/4 teaspoon salt
    • 2/3 cup (170ml) water
    • 1 cup fresh blueberries
    • 2 tablespoons butter
    • 1 1/2 tablespoons lemon juice
    • 1 1/2 tablespoons orange liqueur
    • 2 cups fresh blueberries
    • 2 cups whipped cream for garnish

    Preparation:30min  ›  Cook:15min  ›  Extra time:3hours chilling  ›  Ready in:3hours45min 

    1. In a large saucepan combine sugar, cornflour, salt and water. Mix well then add 1 cup blueberries. Cook over low heat, stirring constantly, until mixture comes to a boil. Boil and stir until very thick, about 15 minutes. Remove from heat.
    2. Stir butter, lemon juice and liqueur into mixture. Allow to cool. Stir in remaining 2 cups blueberries. Chill mixture 1 hour. Spoon into pastry shell and refrigerate at least 2 more hours before serving. Garnish with whipped cream if desired.

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    Reviews in English (11)


    I did not care for this recipe at all. The gel had a strange texture, it looked very unappetizing. Probably would have been better to pour the filling into the pie shell while it was warm, not hot, and chilled in the pie shell instead of in the bowl. I ended up having to bake it to salvage it.  -  07 Aug 2005  (Review from Allrecipes USA and Canada)


    The best blueberry pie ever! I used three pints of blueberries so the pie was piled very high and held together even after it was cut. The ratio of sweet to tart was just perfect. This is definitely a keeper!  -  03 Sep 2002  (Review from Allrecipes USA and Canada)


    Very good pie and fresh tasting. We do not like the mushy taste of blueberries that are baked. Unfortunately the picture is misleading because it shows a top crust and I originally thought it was going to be baked. Am sure other noticed this too.  -  21 Aug 2009  (Review from Allrecipes USA and Canada)