Required fields are marked *. Once we made our homemade cherry pie filling and lemon curd for filling cakes and topping desserts, we realized how much better the flavor and fruit-to-gel ratio is when you have control versus buying the canned stuff from the store. It’s not that I’m against buying canned pie filling, but it tastes so much better when it’s made from scratch. Wooden spoon, or spatula. So, I went to the store with the express intent of making this recipe, but when I got there the blueberries were double the price of raspberries, so I decided to change it up and go with those instead. Plus, homemade pie filling takes only about 10 minutes to make with a handful of ingredients and freezes beautifully so you can always have some on hand! Pour into a lined 9 inch pie plate. Just be sure to whisk the corn starch with a little bit of water first (about 1 tablespoon of water for every teaspoon of corn starch), so you're not just adding lumps to your filling. Combine dry ingredients and wild blueberries. I first published this recipe on Amanda’s Cookin’, where I’m a contributor. FILLING. Sprinkle with sugar and vent the top crust. You can use it as a … I love to eat them fresh, and frozen blueberries can’t be beat! Mixing bowl. 4 cups frozen blueberries. 1/4 cup to 1/2 cup of sugar, to taste. Learn how your comment data is processed. tips and tricks for how to make blueberry pie with blueberry pie filling Empty the pie filling into a medium sized bowl and add the flavorings and then mix The pie always tastes just fine if you forget to paint with an egg wash at the end BUT it will look much prettier and finished with the egg wash. Pie crusts made with self-rising flour differ in flavor and texture from … Lemon juice, to taste. https://www.inspiredtaste.net/23159/homemade-blueberry-pie-recipe https://cookingbride.com/.../homemade-blueberry-pie-filling A free cookbook full of our favorite vegetarian dinner recipes! I still followed everything else, though. This easy Blueberry Pie recipe is packed with fresh (or frozen!) The hardest part of making this recipe is waiting for the pie to cool long enough to cut it. Nothing compares to homemade Blueberry Pie Filling that is made from scratch with fresh or frozen blueberries! The sauce … So in an effort to help you complete that delicious summer bucket list, today we’re making a classic (yet easy) homemade Blueberry Pie! I will sometimes even hold a cup or two of blueberries in reserve to add at the end so that there are some whole blueberries with a little more bite to them in the filling, but that’s a totally optional choice. Frozen blueberries work great and they do not need to be thawed, although it may take a few minutes longer for the pie filling to thicken when starting with frozen instead of fresh berries. This blueberry pie filling only takes all of about 10 minutes to make and it freezes great so you can always have blueberry pie filling on hand for when the mood strikes. If you decide to bottle the filling, be sure to completely sterilize your jars first, then fill them with the pie filling and process in a hot water bath to seal the lids. Store this Blueberry Pie in the fridge for about 5 days, loosely covered. I also added some white chocolate chips mixed in since they just seem to go with raspberries. Heat and stir over medium-high heat until the berries have softened and the cornstarch thickens and turns translucent. But the taste was great! join the eatmail for exclusive recipes & meal ideas. First, let’s talk about the ingredients you’ll need… Blueberries – we’re using fresh blueberries. Heat on low to medium until sugar is dissolved. Simply mix it all together! Combine all of the filling ingredients in a large bowl, tossing to coat the blueberries evenly in the sugar, cornstarch, cinnamon, lemon juice, and lemon zest. Pie crust- one, if adding criss-cross to the top, have an addition crust to cut up into strips. It's glossy and sweet with lots of uses like pouring over cheesecake, ice cream, or pancakes! A flavor-loving nutritionist and sensory science specialist showing you how to make easy vegetarian recipes, one ingredient at a time. Add the sugar, cornstarch, lemon juice, and salt, then toss to combine. I don’t know which is more all-American: blueberry pie, apple pie, or cherry pie. Here’s how to make it (hint: it’s easier than you think). The blueberries will look full of juice. Taste your blueberries and if they are on the tart side, you can add an extra 1/4 cup of sugar, or if they are super sweet, you could even decrease the amount of sugar by 1/4 cup. Grab a large pot so there is plenty of room for the filling. Happy Monday everyone! The fresh berries are transformed into gooey, sweet pie filling that are borderline addictive. I prefer to thicken blueberry pie filling with cornstarch rather than flour. This post may contain affiliate links which won’t change your price but will share some commission. salt, orange juice, tapioca flour, orange zest, sugar, fresh blueberries I’m sure this would be extra delicious with blueberries (plus I’m eyeing your blueberry galette), so I’m hoping they drop in price soon. I was able to figure it out and make some really nice lattices on top of my pie. This pie is great if you have a ton of fresh blueberries that you’re not sure what to do with. Add blueberries to a large pot. Canning blueberry pie filling lets you enjoy this summer treat all year long! A Homemade Blueberry Pie Filling recipe for fresh/frozen blueberries. Please rinse your blueberries and allow them to drain … Cut the butter into the flour using either a pastry cutter or two forks, until you reach a crumbly texture. Transfer to glass jars and store in the fridge for up to 2 weeks or in the freezer for up to at least 6 months. For the Pie Crust: Add the flour and salt to the bowl of a food processor and pulse several times to combine. The pie filling is the easiest part of this whole recipe. Thanks again for so many delicious recipes! Place in … Nothing compares to homemade Blueberry Pie Filling that is made from scratch with fresh or frozen blueberries! Let’s get down to the details on how to make a blueberry pie. This site uses Akismet to reduce spam. Yes, you can use canned blueberries, just be sure to drain them first. https://www.yummly.co.uk/recipes/blueberry-pie-filling-frozen-blueberries If you are using frozen blueberries, you can proceed without thawing them first. If you want to use flour instead, you might try doubling the amount compared to the cornstarch. Then simply drizzle in water, a tablespoon at a time, until the dough can be formed into a loose ball. We love it on, no bake cheesecake, blueberry pie bars and it’s even our favorite blueberry pancake topping. Blueberries- 5 ½- 6 cups (depending on pie size). The stuff you use for the filling work just as well with the raspberries and handled the addition of the chocolate chips well. Save my name, email, and website in this browser for the next time I comment. Pinch together the top and bottom crusts (here are a few fun ways to crimp your pie crust). You can taste the difference! YUM! I love seeing what you’ve made! Ingredients Needed for Blueberry Pie Filling. Fold half of the strips over, then lay a strip going the other direction (vertical). Cut the butter into the flour using either a pastry cutter or two … If using frozen blueberries, make sure to defrost and drain and excess liquid before adding the remaining ingredients. Heat the filling, stirring frequently over medium to medium-high heat until it starts to thicken and the cloudy liquid turns into a clear gel. HOW TO THICKEN PIE FILLING. Pro Tips: Keep pie dough for crust chilled before you roll it out and while you are making filling. Enjoy! Brush edges and top with cold water. Filling = done. Making blueberry pie filling at home means you can control that balance and get it just how you like. The cornstarch gives a smooth, glossy finish that lets the blueberries shine through better than flour, in my opinion. Preheat oven to 375°F (190°C). Your email address will not be published. Bake in the preheated oven for 25 minutes. 2-quart saucepan, if using cooked method Pour into the prepared pie crust. Yes, you could bottle your blueberry pie filling, although I haven’t done it personally since I have plenty of freezer space and it’s just easier for me to take that approach. 9-inch pie shell, either commercial or homemade. Slice it into portions and store in a freezer-safe container. Wash and drain the blueberries if using fresh ones. The crimping of the edges, though, that’s still pretty rough haha. Mix dry ingredients in saucepan. If the blueberry pie filling doesn't seem to be thickening up enough, you can add a little more corn starch, 1/2 to 1 teaspoon at a time. Notice: JavaScript is required for this content. You can use store bought instead of making your own, but making the dough is honestly pretty easy (and I always feel like a modern day Cinderella when I make it, so there’s that). Naturally gluten free and delicious. 1/4 cup of corn starch. Raspberries + white chocolate = THE BEST! Add to the berries along with the lemon juice and bring to a simmer; cook for a few minutes, until the berries burst and soften and the juices thicken. Lay the horizontal strips over the vertical, then fold the other half of the strips to repeat, weaving the dough strips to form a lattice pie topping. Then bring the heat to medium-low and cook the ingredients for about 10-15 minutes. https://www.food.com/recipe/blueberry-filling-for-pies-100281 Fresh Washington Blueberries 3 cups Your email address will not be published. Remember the saying,”assemble COLD, bake HOT”. I’m thinking in another month or two you’ll be able to get blueberries for pretty affordably . butter. Join our Eatmail newsletter to get a free copy of our “Dinner Is Served” Cookbook, new recipes, exclusive meal plans, and more! Add the blueberries to a large pot with some sugar, cornstarch, lemon juice, and a pinch of salt. You can use the filling immediately or cool and transfer to glass jars. My partner was dubious about the lattice work over top, but your instructions made it super easy to do! Divide it into two equal balls, pat into disk shapes, wrap in plastic wrap, and set in the fridge to firm up for at least an hour. Meanwhile, put half the blueberries into a medium saucepan. To bake: Heat oven to 325°F. I’m just popping in here quick with an easy homemade blueberry pie filling recipe. here are a few fun ways to crimp your pie crust, Sweet Potato Fettuccine in Gorgonzola Sauce. We make ours from scratch, but this pie also works well with raw, frozen pie dough. I enjoy exploring the world through food, culture, and travel and sharing the adventure with mostly from-scratch, family friendly recipes that I think of as modern comfort cooking. Add water gradually. Have a question? In a small bowl, stir together the sugar, cornstarch and salt. Blueberry Crumble Pie In a large bowl, mix the blueberries, granulated sugar, lemon juice, tapioca, cinnamon, and nutmeg with a spoon. My biggest problem with the canned stuff is that so often you get so much gel and not enough fruit. on top of waffles, pancakes, french toast, or oatmeal. https://www.food.com/recipe/perfect-blueberry-pie-filling-228641 This usually takes around 10-15 minutes, although the longer you cook the berries, the more they will break down. Bake 40-50 minutes or until filling begins to bubble. Coarse sugar, optional. To avoid a runny blueberry pie, use smaller berries, use tapioca flour, and allow the baked pie to cool as instructed in the recipe!If your pie still has some excess liquid after cutting it, just spoon it out or soak it up with paper towel. Once your dough has chilled, roll the disks out into large circles so that they’re about ½ inch larger than your pie pan. Add your blueberry pie filling to the pie pan, then lay a row of dough strips going one direction (horizontal). Preserve blueberries with this recipe for home-canned blueberry pie filling. Store in the fridge for up to 2 weeks, or freeze for up to at least 6 months. Submit your question or comment below. Use in recipes calling for blueberry pie filling. Leave a comment below and tag @liveeatlearn on social media! Use one of the doughs to line the bottom of your pan, and cut the other into 1 inch thick strips. To prepare this recipe, we recommend that you start with your favorite pie dough. Roll out one pie crust and line a buttered 9" pie pan with it. Unroll first piece of dough and place into a 9-inch pie pan, making sure the dough reaches to the lip of the pie pan. Be sure to FOLLOW ME on INSTAGRAM, PINTEREST, FACEBOOK, and TWITTER for more great recipe tips and ideas! Beyond that, you can freeze this pie too! Add fresh blueberries in a saucepan along with sugar, cornstarch, lemon juice, and water. Make Dough: Combine flour and salt. If frozen, thaw before using. https://www.tasteofhome.com/recipes/contest-winning-fresh-blueberry-pie Top with remaining pastry dough and crimp edges. aeriskitchen.com/2018/09/ultimate-blueberry-pie-using-frozen-blueberries Once the filling is frozen, remove from the aluminum foil and wrap in plastic wrap and store in a freezer bag for up to 3 months. Lovely on ice cream, for cheesecake topping, pancakes & waffles, and of course, pie! Combine fresh or frozen blueberries with some sugar, water, butter and cornstarch, and add lemon to brighten it up and bring out all the natural delicious blueberry flavor. And it has so many potential uses! Instructions. Summer just isn’t complete until you’ve made a few things, to include: zucchini corn salad, popsicles, and blueberry pie. It’s not really a Blueberry Pie without a lattice pie crust, right? My family’s Easy Homemade Blueberry Pie Filling Recipe. 1 egg, beaten. But 1 cup is a good middle ground for most blueberries. salt (a pinch) 1 tbsp. ©2020 House of Nash Eats Design by Purr. * * * Blueberries are one of my favourite summer fruits. Roll out … Easy vegetarian recipes, one ingredient at a time. It’s a total game-changer! Cut the butter into small pieces, or grate on a box-grater, add to the flour and pulse for 30 seconds or until only small pea-size bits of butter remain. 9-inch pie plate. Here’s what you need for this blueberry pie filling: Next comes the dough. But I DO know that we can’t get enough of this fabulous blueberry pie filling. Transfer to glass jars and store in the fridge for up to 2 weeks or in the freezer for up to at least 6 … When ready to eat again, pop it in the oven to warm it up. In a nonstick saucepan, add blueberries and cook over medium heat until they soften and release … Remove from heat, add lemon juice. Bring to a boil, add blueberries and cook 3 or 4 minutes until clear and thickened, stirring constantly but carefully to prevent berries from crushing. Around 10-15 minutes. Remove foil, and continue baking until blueberry filling is … blueberries and is perfect for baking this summer! The tart cranberries in the recipe are a good balance to the sweet blueberries. We use the recipe for just about everything but pie. Stir until mixture is well blended while adding the strained juice. 1/4 tsp. It’s glossy and sweet with lots of uses like pouring over cheesecake, ice cream, or pancakes! Then just bake until the blueberry filling is bubbling at the edges! Hi, I’m Amy! It will likely separate and be slightly watery, but if you heat it up in a pan for a few minutes, it will come back together. Pie to cool long enough to cut it m just popping in quick! Good middle ground for most blueberries gel and not enough fruit blueberries shine through better than flour until filling to. 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