Prep 5 mins
Cook 35 mins
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.
- 4 1⁄2 cups blueberries
- 3⁄4-1 cup sugar
- 1⁄3 cup cornstarch
- water (enough to make a thick paste)
- 1⁄4 cup fresh lemon juice
- 1⁄4-1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 1 pinch salt
- In a heavy saucepan mix the blueberries, sugar, lemon juice, cinnamon, nutmeg and salt; bring to a boil stirring frequently.
- Mix the cornstarch with cold water (adding in just enough water to create a thick paste).
- Pour over the berries whisking vigorously.
- Cook stirring until thick and smooth; cool slightly.
- At this point you may freeze the filling or continue with pie recipe.
- Pour into unbaked 9-inch pie shell.
- Place the top crust over and seal/ flute edges as desired.
- Make 2-3 small slits on the top of crust.
- If desired you may brush with cream then sprinkle sugar over top.
- Place the pie on a baking sheet.
- Set oven to 400°F (oven rack set to lowest position).
- Bake 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.
I have used this recipe many times, and adapted it using other fruit. It works wonderfully for crisps as well. Sometimes I use a bit of almond extract instead of the cinnamon. A keeper!
Made this for my BF on Friday night, let it sit, covered overnight and he ate it on Sunday.(after being in the fridge all day Saturday). He loved it. Not to sweet, didn't run or drip. Since it was my first time making a 2 crust pie I was very pleased with the results. Will definitely be making again, will use different fruits as well. thanks for an easy and delicious recipe..
I used this filling to make Blueberry Rhubarb Jam recipe # 72025. It was amazing! We used most of it in the jam, but then saved a little to eat on waffles & icecream. Yum. I used 2/3 c flour instead of 1/3 c cornstarch and it thickened up just fine. I loved the fresh lemon juice, it really made the flavors pop!