This is so easy and it makes a wonderful blueberry pie, this filling freezes wonderful and will makes enough for one 9-inch pie, the filling also makes a great topping for cakes and cheesecakes --- you may make the filling up to step 4 and then freeze in a plastic container, if you are doubling the recipe prepare two separate recipes and make in two saucepans, I do not recommend to double into one.
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Units: US | Metric
- 1In a heavy saucepan mix the blueberries, sugar, lemon juice, cinnamon, nutmeg and salt; bring to a boil stirring frequently.
- 2Mix the cornstarch with cold water (adding in just enough water to create a thick paste).
- 3Pour over the berries whisking vigorously.
- 4Cook stirring until thick and smooth; cool slightly.
- 5At this point you may freeze the filling or continue with pie recipe.
- 6Pour into unbaked 9-inch pie shell.
- 7Place the top crust over and seal/ flute edges as desired.
- 8Make 2-3 small slits on the top of crust.
- 9If desired you may brush with cream then sprinkle sugar over top.
- 10Place the pie on a baking sheet.
- 11Set oven to 400°F (oven rack set to lowest position).
- 12Bake for 10 minutes then reduce to 350°F and continue to bake for about 30 minutes longer or until the crust is golden brown and the filling is bubbly.
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Nutritional Facts for Kittencal's Blueberry Pie (Option for Freezing)
Serving Size: 1 (115 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 141.8
- Calories from Fat 2
- Total Fat 0.3 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 20.7 mg
- Total Carbohydrate 36.1 g
- Dietary Fiber 2.0 g
- Sugars 27.0 g
- Protein 0.6 g