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Kittencal's Blueberry Pie (Option for Freezing)

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“This is so easy and it makes a wonderful blueberry pie, this filling freezes wonderful and will makes enough for one 9-inch pie, the filling also makes a great topping for cakes and cheesecakes --- you may make the filling up to step 4 and then freeze in a plastic container, if you are doubling the recipe prepare two separate recipes and make in two saucepans, I do not recommend to double into one.”

Ingredients Nutrition


  1. In a heavy saucepan mix the blueberries, sugar, lemon juice, cinnamon, nutmeg and salt; bring to a boil stirring frequently.
  2. Mix the cornstarch with cold water (adding in just enough water to create a thick paste).
  3. Pour over the berries whisking vigorously.
  4. Cook stirring until thick and smooth; cool slightly.
  5. At this point you may freeze the filling or continue with pie recipe.
  6. Pour into unbaked 9-inch pie shell.
  7. Place the top crust over and seal/ flute edges as desired.
  8. Make 2-3 small slits on the top of crust.
  9. If desired you may brush with cream then sprinkle sugar over top.
  10. Place the pie on a baking sheet.
  11. Set oven to 400°F (oven rack set to lowest position).
  12. Bake for 10 minutes then reduce to 350°F and continue to bake for about 30 minutes longer or until the crust is golden brown and the filling is bubbly.

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