Blueberry Pie Filling, Forget the Cans!

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“If you're not as into the health-ified blueberry pie recipe I have up (Easy-As-Pie Blueberry Pie Filling) and prefer it sweet instead of tart, you might like this one as it also calls for frozen blueberries-- they're really a MUST for this because of that defrosted blueberry juice! I estimated 20 ounces because the last time I made this, one bag didn't seem to be enough so I added about 1/3-1/2 cup more frozen blueberries from an open bag I had. Light or dark brown sugar can be used, I used light.”
8 pie slices

Ingredients Nutrition


  1. Make sure your 16-oz bag of blueberries is good and defrosted! If you need extra, it's okay if you use ones that are still frozen-- I made it that way, the rest need to be thawed with that blueberry juice floating around in the pot.
  2. Empty the blueberries, juice and all, into a heavy-bottom saucepan for easy dispersion with the brown sugar on medium heat. It's okay if your brown sugar is lumpy/hard.
  3. Stir around until the sugar is mostly dissolved.
  4. Add the spices to your liking to the mix, namely cinnamon.
  5. Add the cornstarch and stir in well.
  6. Keep the heat on low and let simmer for about 5 minutes, and stir well again, it should have a nice thick glue-like consistency.
  7. It's ready to serve over something like white cake and ice cream! Can also be refridgerated for about a week. For pie baking, simply pour into a pre-baked or homemade 9 or 10 inch pie shell and pat down evenly and add your own pie crust or streusel topping.

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