1/6 Photos of Perfect Blueberry Pie Filling
I love the the texture and flavor this technique produces in making blueberry filling. If you are tired of the overly processed and overly cornstarched taste of blueberry pie filling, give this a try. Method produces a "fresh blueberry" taste.
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Units: US | Metric
- 2 pints blueberries (4 cups)
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 3 tablespoons water
- 1 teaspoon lemon rind, grated
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 tablespoons unsalted butter
- 1 egg, well beaten with
- 1 pinch salt, for egg washing top of pie
- 2 tablespoons sugar, for top of pie
- 2 individual pie crusts
- 1Combine 1 cup berries with 3/4 cup sugar in pan.
- 2Simmer on low heat until sugar is melted and mixture is very liquid; about 5 minutes.
- 3Combine cornstarch and water in bowl.
- 4Add to pan with blueberries.
- 5Cook over medium heat until mixture comes to full boil and is clear and thick.
- 6Pour hot mixture into large bowl.Cool until warm.
- 7Fold in remaining 3 cups of blueberries, lemon rind, cinnamon,nutmeg and butter.
- 8Let cool before adding to pie crust.
- 9Add top crust and brush with egg wash, sprinkle with sugar.
- 10Preheat oven to 400°F but reduce heat to 375°F when you put pie in oven. Bake about 40 minutes. Check pie halfway through baking; cover edges with a strip of foil if edges are getting too brown.
- 11This technique works for any delicate fruit such as raspberries or strawberries.
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Nutritional Facts for Perfect Blueberry Pie Filling
Serving Size: 1 (163 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 401.1
- Calories from Fat 168
- Total Fat 18.6 g
- Saturated Fat 5.7 g
- Cholesterol 30.8 mg
- Sodium 263.8 mg
- Total Carbohydrate 56.1 g
- Dietary Fiber 3.5 g
- Sugars 29.3 g
- Protein 4.1 g