By Pastryismybiz on May 17, 2007
Photo by Jen Clary
Photo by Jen Clary
"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."
Serving Size: 1 (163 g)
Servings Per Recipe: 8
"Absolutley perfect!! I doubled the berries, sugar, and cornstarch/water to make it thicker to use as a filling for a cake. Then added the blueberries and it worked amazingly. Its a little sweet with all the sugar. To speed up the liquid process in the begining add a tablespoon of water to the sugar and berries. Tastes wonderful without the spices as well."
"This was my first pie EVER and it was so easy and delicious..my daughters8&10 really enjoyed the ease and fresh flavor...I've made it twice in one week..EXCELLENT"
"Yummy and easy. Not too gloppy, full of blueberries, just the right amount of sugar. Didn't use this in a pie, but made to go with recipe #192584 and enjoyed it quite a lot. Next time I'd leave out the nutmeg, just my personal preference. Thanks for sharing the recipe!"
"This is a tasty recipe, BUT I had to add 2 Tablespoons of water to the saucepan, as my sugar started to become really big crystals...it worked out perfectly after that! The flavor is great, but then blueberries are the main ingredient...what's there not to like? One thing I had to do different: I was using frozen blueberries I had recently frozen from fresh ones, so I would add the butter to the hot berries, not the cold (if you are using frozen), as the butter was not melting (had to put the whole thing into microwave to get the butter to melt, after mixing it all together...even with those changes, I still give it 5 stars...thanks Pastryismybiz! You have a winner here!"
"this is the best pie filling i've ever made! thank you so much for this recipe. i didn't have corn starch, so i had to use flour, but next time i will deffinitley use the corn starch. this is so good i'm licking the spoon as i write this =)"
"YUMMY! Just like my Grandma makes! I have some deeper pie plates I think, because 4 cups berries was a little on the skimpy side. I think for my pie plates next time I will multiply the recipe by 1.5...and if there is a little extra left over, I might be forced to put it on top of some ice cream while the pie is baking. THANKS FOR SHARING!!"
"This recipe is ideal and very easy to make. My family enjoyed the pie to the last mouthful. I'm so impress with the texture of the blueberry filling and the egg wash pie top came out so flaky. I really loved the this pie- no more store bought blueberry pies, also, the grated lemon rind gave the pie that extra twist"
"I had fresh blueberries I was going to make a cobbler from. The pie filling recipe was perfect & very easy! I didn't have the lemon rind but it turned out very good. Thanks for sharing!"
"Mmmm blueberry-ey. This went on top of a cream pie. Delicious. Not overly starchy. i was surprised at how good the nutmeg was in this!! It was such a nice flavor. i did use frozen blueberries though. Thanks for such a delicious recipe!"
"I have not actually put this on my cheesecake I just tasted it and it is so good. I am even thinking I might enter it in the youth fair pie contest. That means I will need to find a great crust recipe."
"I made this because I had a bag of frozen blueberries in my freezer and if I didn't do SOMETHING with them, I'd end up with a frozen blueberry block! I didn't follow the recipe EXACTLY -- I added a bit of water, and I skipped the lemon rind and butter. But nobody seemed to mind! I used this to make a blueberry swirl cheesecake and a blueberry crumb cake, and it worked out fine. Thanks for posting!"
"It IS perfect! Even if you want to alter the spice or the sugar a bit, the method is absolutely perfect. I used it to make a few dozen tiny blueberry tarts. They were wonderful--not too sweet, not sugary, juicy but not too liquid--Just Right!"
"This was so good and so easy. I love it and it is scrumptious on my easy cheesecake-pie recipe that I found. Fist cheese pie I ever made and it is to die for. My girlfriend wants to eat the whole darn thing.<br/>I really love it that all the berries aren't cooked into mush. Just awesome."
"I loved the way the last two pieces of pie I managed to rescue, held together without all the blueberries falling out the sides (my family attacked it almost straight out of the oven). It looked wonderful (I used the pastry recipe on the side of the Crisco pkg), smelled heavenly and tasted great. I used lime rind rather than lemon because that's what I had on hand. My husband loved it but found it a little on the sweet side so next time I'll cut back on the sugar some."
"This recipe worked for me!! I needed to make some frozen blueberries into a pie filling, and this recipe was perfect. Thanks so much for posting this keeper recipe, Pastryismybiz!"
"Absolutely amazing! I've made this several times and can't believe I never reviewed it before! We just used it to top a cheesecake, then mixed the remainder with some fresh sliced peaches for a simple fruit salad. I love the method, as it keeps the fresh fruit flavor. Thanks so much for sharing!!!"
"This was a great filling! It was very sweet. I made mini pies with this and they were wonderful! I will definitely make this again!"
"Awesome blueberry topping for Blueberry Delight - #399244."
"Fabulous! I tripled it with great success. Thanks for the easy, delicious, GF (gluten free) recipe!"
"I made this filling to go on top of a cheese cake and had several people ask me what brand of filling I had used!! It is also a lot cheaper as I usually buy the blueberries when they are on sale and freeze to use later.Thanks for posting."