Blueberry Pie Filling

This is recipe adapted from a professional cookbook. t makes enough filling for twp 8" pies or one 9" deep dish pie.

• Ready In: 1 hr 15 mins
• Serves: 8
• Yields: 1 9

Ingredients

• 2 1⁄2 lbs blueberries, frozen unsweetened
• 3⁄4 cup  drained  juice
•  water
• 3⁄4 cup sugar
• 1⁄3 cup water, cold
• 1⁄4 cup cornstarch
• 1 3⁄4 cups sugar
• 1⁄2 teaspoon salt
• 1  teaspoon cinnamon
• 1  tablespoon lemon juice

Directions

1. Thaw the berries in their unopened container.
2. Drain the berries. Add enough water to the juice to measure 3/4 cup. Add the 3/4 cup sugar.
3. Mix the cold water and cornstarch.
4. Bring the juice mixture to a boil. Stir in the cornstarch mixture. Return to a boil to thicken.
5. Add the remaining ingredients, except the drained berries. Stir over heat until the sugar is dissolved.
6. Pour the syrup over the drained berries. Mix gently. Cool completely.
7. Fill pie shell or shells. Bake in preheated oven at 425 about 20 minutes, turn heat down to 350 and bake for another 25 minutes.