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.”
READY IN:
55mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

  • 946.36 ml blueberries (fresh or frozen)
  • 158.51-236.59 ml sugar (I use 2/3 cup as we don't like our pies too sweet)
  • 59.14 ml lemon juice
  • 59.14-78.07 ml cornstarch (depending on how thick you like your filling)
  • 59.14 ml water

Directions

  1. In a heavy saucepan mix together blueberries, sugar and lemon juice.
  2. Over medium heat bring to boil, stirring frequently.
  3. Mix cornstarch with water to make a paste.
  4. Pour into berry mixture, stirring constantly until thick.
  5. Remove from heat and let cool.
  6. You can now freeze it or use for pie.
  7. Bake at 400*F for about 35 minutes.

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