Community Pick
Blueberry Filling for Pies
"You will never have soggy crusts again if you make your pie like this. You can make this and freeze it for using later. UPDATE: I just finished doing it in the microwave, so much easier than standing over a pot stirring. It took about 15 minutes, stirring after the first 5 min and every couple minutes until thick and clear looking. I added the cornstarch mixture after the first 5 minutes. "
photo by Kandis L.
- Ready In:
- 55mins
- Ingredients:
- 5
- Serves:
-
6
ingredients
- 4 cups blueberries (fresh or frozen)
- 2⁄3 - 1 cup sugar (I use 2/3 cup as we don't like our pies too sweet)
- 1⁄4 cup lemon juice
- 1⁄4 - 1⁄3 cup cornstarch (depending on how thick you like your filling)
- 1⁄4 cup water
directions
- In a heavy saucepan mix together blueberries, sugar and lemon juice.
- Over medium heat bring to boil, stirring frequently.
- Mix cornstarch with water to make a paste.
- Pour into berry mixture, stirring constantly until thick.
- Remove from heat and let cool.
- You can now freeze it or use for pie.
- Bake at 400*F for about 35 minutes.
Questions & Replies
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How long should filling cool before putting in crust? Also, can I use 5 cups of berries instead of 4 or is that too many berries?
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Can I cook frozen blueberries to make cooked filling then add to unbaked crust and cook? -
Do you need to have a baked pie crust or raw crust when the filling is poured?
Reviews
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wow this worked well I used 1/4 cup corn starch and 2/3 cup sugar...and guess what? 1 cup really super finely shredded zucchini it sounds crazy but it picks up the blueberry flavor and color...the kids will NEVER know...it stretches the recipe out a bit and uses up some of summers harvest highly recommended as is (and with the sneaky veggie option) -
I just made a double recipe, 4 cups at a time, for a huge (9.5" deep dish) pie. I microwaved the sugar, lemon juice, and blueberry mixture for 8 minutes, stirring after five minutes, added the cornstarch/water mixture at 8 minutes and microwaved for 5 more-came out perfectly! I added 1t. grated lemon zest, 1/2 t. cinnamon and 1/4 t. nutmeg to each 4 cup batch. The filling looks and tastes amazing! Best ever! The pie's in the oven-can't wait to eat it with my family as a 4th of July treat later. Thanks for the recipe and the microwave hints!
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Oh, excellent! My daughter's fiance said this was possibly the best fruit pie he's ever had. I LOVE getting comments like that! I used 2/3 cup of sugar, 1/4 cup of water & 1/4 cup cornstarch. It thickened up wonderfully. I used a single crust pastry and topped it with a crumb topping. Definitely a keeper! -
This is a perfect never fail recipe I love it. Made many pies with this recipe and it always works perfect
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Can't believe that I didn't review this last year. Loved this recipe. I put it into the freezer already in a pie crust (using a recipe I love), and topped with a crisp topping. Then this year I used it as Blueberry Crisp instead of pie.
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RECIPE SUBMITTED BY
<p>.I would like to thank all the members who have been so kind as to write a review for my recipes. I am unable to respond to anyone. Thanks for trying them. <br />You can contact me at dorel34 at gmail.com. Use the @ sign and no spaces.</p>
