How to Make Blueberry Pie Filling Recipe
Learning how to make blueberry pie filling will help you take your desserts to the next level. I use store-bought pie fillings in a pinch they are a great way to get a dessert put together quickly. However, for me, they are rather boring and lack flavor.
Servings: 8 Servings, 1 9-inch pie
Calories: 183kcal
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Kitchen Essentials
Mini Pie Tin
Pie Plate with Lid
Serving Plate
Measuring Cup-Spoon
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Ingredients
- 6 Cups Blueberries divided
- 1 Cup Granulated Sugar
- 3 Tablespoons Cornstarch
- 3 Tablespoons Water
- 2 Teaspoons Lemon Juice
- 1 Teaspoon Ground Cinnamon
- 1 Tablespoon Butter
text ingredients
Instructions
- In a medium saucepan, add the granulated sugar, cornstarch, cold water, lemon juice, ground cinnamon, and 4 cups of blueberries.1 Cup Granulated Sugar, 3 Tablespoons Cornstarch, 3 Tablespoons Water, 2 Teaspoons Lemon Juice, 1 Teaspoon Ground Cinnamon, 6 Cups Blueberries
- Cook over a medium heat stirring occasionally until sugar is dissolved and mixture is slightly thickened. About 8 to 10 minutes.
- Remove saucepan from heat add butter and remaining 2 cups of blueberries stirring gently to keep blueberries whole. Allow to cool.1 Tablespoon Butter
Notes
Directions to Make Blueberry Pie
Prepare the Crust. Use your favorite pie crust recipe or a store-bought crust. Roll out the bottom crust and place it in a pie dish. Trim any excess dough from the edges. Add the Filling. Pour your homemade blueberry pie filling into the prepared pie crust. Spread it evenly. Top with Crust. Roll out the top crust and place it over the filling. You can create a lattice design, cut vents for steam, or simply seal the edges with the bottom crust using a fork. Bake. Preheat your oven to 375°F (190°C). Place the pie on a baking sheet to catch any drips. Bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbling. Cool and Serve. Allow the pie to cool completely before slicing and serving. Optionally, serve with whipped cream or vanilla ice cream. Tip: For a crisper bottom crust, brush it lightly with beaten egg white before adding the blueberry pie filling. For a golden, shiny top crust, brush the top with egg wash (1 egg beaten with 1 tablespoon of water) just before baking.Preserving Berry Pie Filling
It is super easy to can this pie filling. Sterilize mason jars and lids. After the blueberry pie filling has thickened up, add to the sterilized jar, wipe the rim, and close the lids. Put lids on and process in a water bath canner for 20 minutes. It is a great shortcut to get ahead of the pie-making game during apple season.How long does blueberry pie filling last in the fridge?
A berry pie filling will last in the refrigerator approximately 7 days when stored in an airtight container.However, it will last up to 6 months when frozen. To freeze, just place the cooled pie filling into a freezer-safe container such as a freezer bag, squeeze out the excess air and lay flat in the freezer. This will give you more storage room in your freezer and allow the filling to thaw quickly and evenly.
Once thawed, use it in your favorite recipe.
To Reheat the pie filling just warm it up in the microwave in 1 minute intervals until warmed through.
Nutrition
Calories: 183kcal | Carbohydrates: 45g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 2mg | Potassium: 90mg | Fiber: 3g | Sugar: 36g | Vitamin A: 62IU | Vitamin C: 11mg | Calcium: 12mg | Iron: 0.5mg
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