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:
- 1hr 15mins
- Ingredients:
- 10
- Yields:
-
1 9
- Serves:
- 8
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
- Thaw the berries in their unopened container.
- Drain the berries. Add enough water to the juice to measure 3/4 cup. Add the 3/4 cup sugar.
- Mix the cold water and cornstarch.
- Bring the juice mixture to a boil. Stir in the cornstarch mixture. Return to a boil to thicken.
- Add the remaining ingredients, except the drained berries. Stir over heat until the sugar is dissolved.
- Pour the syrup over the drained berries. Mix gently. Cool completely.
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
i made this blueberry pie today and really loved the taste of it. the only reason i am giving it a 4 is because it did not set up at all. i would make it again and use more cornstarch. but it is a keeper. donna from d. m. ia.
RECIPE SUBMITTED BY
Recently married and my bride and I both love to cook and to eat. We are both retired and we live on a rural road near a small town the Southern Tier of New York State.
<img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">
