Perfect Blueberry Pie Filling - for Jack!

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"I love the the texture and flavor this technique produces in making blueberry filling. If you are tired of the overly processed and overly cornstarched taste of blueberry pie filling, give this a try. Method produces a "fresh blueberry" taste."


MY NOTES: Make a blueberry pie for Jack! He loves blueberry pie and definitely deserves one now and again!

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Ingredients

  • 2 pints blueberries ( 4 cups)
  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 3 tablespoons water
  • 1 teaspoon lemon rind, grated
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 tablespoons unsalted butter
  • 1 eggs, well beaten with
  • 1 pinch salt, for egg washing top of pie
  • 2 tablespoons sugar, for top of pie
  • .......................................................
  • 2 individual pie crusts

Preparation

Step 1

Combine 1 cup berries with 3/4 cup sugar in pan. Simmer on low heat until sugar is melted and mixture is very liquid; about 5 minutes.

Combine cornstarch and water in bowl. Add to pan with blueberries.
Cook over medium heat until mixture comes to full boil and is clear and thick. Pour hot mixture into large bowl.Cool until warm.

Fold in remaining 3 cups of blueberries, lemon rind, cinnamon,nutmeg and butter. Let cool before adding to pie crust.

Add top crust and brush with egg wash, sprinkle with sugar.

Preheat oven to 400°F but reduce heat to 375°F when you put pie in oven. Bake about 40 minutes. Check pie halfway through baking; cover edges with a strip of foil if edges are getting too brown.

This technique works for any delicate fruit such as raspberries or strawberries.
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REVIEWS:

Absolutley perfect!! I doubled the berries, sugar, and cornstarch/water to make it thicker to use as a filling for a cake. Then added the blueberries and it worked amazingly. Its a little sweet with all the sugar. To speed up the liquid process in the begining add a tablespoon of water to the sugar and berries. Tastes wonderful without the spices as well.

This was my first pie EVER and it was so easy and delicious..my daughters8&10 really enjoyed the ease and fresh flavor...I've made it twice in one week..EXCELLENT

Yummy and easy. Not too gloppy, full of blueberries, just the right amount of sugar. Didn't use this in a pie, but made to go with They Won't Know It's Not Cream Cheese Cheesecake and enjoyed it quite a lot. Next time I'd leave out the nutmeg, just my personal preference. Thanks for sharing the recipe!

This is the best pie filling I've ever made! Thank you so much for this recipe. I didn't have corn starch, so I had to use flour, but next time I will definitely use the corn starch. This is so good I'm licking the spoon as I write this!

YUMMY! Just like my Grandma makes! I have some deeper pie plates I think, because 4 cups berries was a little on the skimpy side. I think for my pie plates next time I will multiply the recipe by 1.5...and if there is a little extra left over, I might be forced to put it on top of some ice cream while the pie is baking. THANKS FOR SHARING!!

This recipe is ideal and very easy to make. My family enjoyed the pie to the last mouthful. I'm so impress with the texture of the blueberry filling and the egg wash pie top came out so flaky. I really loved the this pie- no more store bought blueberry pies, also, the grated lemon rind gave the pie that extra twist

I had fresh blueberries I was going to make a cobbler from. The pie filling recipe was perfect & very easy! I didn't have the lemon rind but it turned out very good. Thanks for sharing!

Mmmm blueberry-ey. This went on top of a cream pie. Delicious. Not overly starchy. i was surprised at how good the nutmeg was in this!! It was such a nice flavor. i did use frozen blueberries though. Thanks for such a delicious recipe!

I have not actually put this on my cheesecake I just tasted it and it is so good. I am even thinking I might enter it in the youth fair pie contest. That means I will need to find a great crust recipe.

This is a tasty recipe, BUT I had to add 2 Tablespoons of water to the saucepan, as my sugar started to become really big crystals...it worked out perfectly after that! The flavor is great, but then blueberries are the main ingredient...what's there not to like? One thing I had to do different: I was using frozen blueberries I had recently frozen from fresh ones, so I would add the butter to the hot berries, not the cold (if you are using frozen), as the butter was not melting (had to put the whole thing into microwave to get the butter to melt, after mixing it all together...even with those changes, I still give it 5 stars. You have a winner here!

I made this because I had a bag of frozen blueberries in my freezer and if I didn't do SOMETHING with them, I'd end up with a frozen blueberry block! I didn't follow the recipe EXACTLY -- I added a bit of water, and I skipped the lemon rind and butter. But nobody seemed to mind! I used this to make a blueberry swirl cheesecake and a blueberry crumb cake, and it worked out fine. Thanks for posting!

It IS perfect! Even if you want to alter the spice or the sugar a bit, the method is absolutely perfect. I used it to make a few dozen tiny blueberry tarts. They were wonderful--not too sweet, not sugary, juicy but not too liquid--Just Right!

Awesome blueberry topping too!

Fabulous! I tripled it with great success. Thanks for the easy, delicious recipe!

I made this filling to go on top of a cheese cake and had several people ask me what brand of filling I had used!! It is also a lot cheaper as I usually buy the blueberries when they are on sale and freeze to use later.Thanks for posting.

OH MY GAWD!! This is hands down the absolute BEST blueberry filling I have ever made! Super quick, super easy and perfectly delicious. I am using it in my holiday squares and in my kolackys. I did not have lemon zest on hand, so I substituted 1/4 tsp. of lemon extract. I also doubled the inital blueberry/sugar mix, and added 1 extra TBS. of cornstarch and water. So yummy, I too was licking the spoon.

I only use frozen blueberries and sugar. Skipped everything else. Swirled it into cheese cake, taste great!

We loved the pie filling. I didn't have lemon rind or nutmeg, so left them out. Great recipe

I just made this for Thanksgiving. It is perfect and smooth as well as easy. The addition of the largest part of the berries after cooking ensures a fresh picked taste! The spices are ideal as they are, as is the sugar. The wonderful part is that besides melting the sugar granules for perfect texture, you can taste and adjust as you cook so that every pie is perfect.











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