Tuesday, August 7, 2012

Blueberry Pie Filling

I`m back!!

I went to Lake Winnapasake for 2 weeks and had a fabulous time, but I missed you guys


I'm sure you guys missed me too, right?

Yay, I'm loved :)

Anyways, I know blueberry pie filling is pretty basic, but since nice fresh blueberries are

in season right now, i figured I`d share a delicious recipe with you.

This filling has this delicious Cinnamon-nutmeg tang to it, and I know you guys are just gonna

love it!

I prepared this with a premade pie crust for the sake of ease and time, but you are welcome

make your own if you'd like

Blueberry Pie Filling
adapted from

  • 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 egg, well beaten with
  • 1 pinch salt, for egg washing top of pie
  • 2 tablespoons sugar, for top of pie
  • 2 individual pie crusts

  • Directions:
    1.   Combine 1 cup berries with 3/4 cup sugar in pan
    2. Simmer on low heat until sugar is melted and mixture is very liquid; about 5 minutes.
    3. Combine cornstarch and water in bowl
    4.  Add to pan with blueberries.
    5. Cook over medium heat until mixture comes to full boil and is clear and thick.
    6. Pour hot mixture into large bowl.Cool until warm
    7. Fold in remaining 3 cups of blueberries, lemon rind, cinnamon,nutmeg and butter
    8. Let cool before adding to pie crust.
    9. Add top crust and brush with egg wash, sprinkle with sugar
    10. 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

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