Blueberry Filling for Pies

READY IN: 55mins
Recipe by Dorel

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.

Top Review by lumesumjana

wow this worked well I used 1/4 cup corn starch and 2/3 cup sugar...and guess what? 1 cup really super finely shredded zucchini it sounds crazy but it picks up the blueberry flavor and color...the kids will NEVER know...it stretches the recipe out a bit and uses up some of summers harvest highly recommended as is (and with the sneaky veggie option)

Ingredients Nutrition

  • 946.36 ml blueberries (fresh or frozen)
  • 158.51-236.59 ml sugar (I use 2/3 cup as we don't like our pies too sweet)
  • 59.14 ml lemon juice
  • 59.14-78.07 ml cornstarch (depending on how thick you like your filling)
  • 59.14 ml 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.

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