Blueberry Filling for Pies

Dorel's Note:

You will never have soggy crusts again if you make your pie like this. You can make this and freeze it for using later. UPDATE: I just finished doing it in the microwave, so much easier than standing over a pot stirring. It took about 15 minutes, stirring after the first 5 min and every couple minutes until thick and clear looking. I added the cornstarch mixture after the first 5 minutes.

• Total Time: 55 mins
• Prep Time: 20 mins
• Cook Time: 35 mins

Ingredients:

Servings: 6

• 4 cups blueberries (fresh or frozen)
• 2/3-1 cup sugar (I use 2/3 cup as we don't like our pies too sweet)
• 1/4 cup lemon juice
• 1/4-1/3 cup cornstarch (depending on how thick you like your filling)
• 1/4 cup water

Directions:

1. In a heavy saucepan mix together blueberries, sugar and lemon juice.
2. Over medium heat bring to boil, stirring frequently.
3. Mix cornstarch with water to make a paste.
4. Pour into berry mixture, stirring constantly until thick.
5. Remove from heat and let cool.
6. You can now freeze it or use for pie.
7. Bake at 400*F for about 35 minutes.

Reviews

[Mrs. Ed]

I made this with home-picked blueberries and used it to top mini-cheesecakes, because I could NOT make myself pay $5 for a can of filling. This recipe is just wonderful!

[Owned by a Westie]

This was my first attempt at making home-made blueberry pie and I was concerned that it wouldn't set up enough to cut and serve....I shouldn't have worried! The filling was a beautiful color and consistency and served up perfectly! I used the full 1/3 cup cornstarch and I think the consisitency was just right. I also used the smaller amount of sugar (2/3 cup) as suggested because the blueberries were plump and sweet to begin with - I also added just a bit of nutmeg and cardamom. Thanks for the great recipe - I will be using this one often!

[GHTrucking]

I've used this recipe a couple of times to make fillings for fried pies. Truly Delicious!