BLUEBERRY PIE FILLING
This blueberry pie filling recipe is super tasty and so easy to make. All you need is four simple ingredients to make the BEST blueberry pie filling.
Provided by Dina
Categories condiments
Time 17m
Number Of Ingredients 5
Steps:
- In a saucepan, add 3 1/2 cups fresh blueberries, 1/2 cup granulated sugar, 1 teaspoon cornstarch, 2 tablespoons water, and 1 tablespoon lemon juice. Stir just to combine.
- Cook the blueberries over medium-low heat for about 10-15 minutes or until it begins to thicken. Remove it from heat and let it cool down. Store in airtight glass jars.
Nutrition Facts : Calories 87 kcal, Carbohydrate 22 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 2 g, Sugar 19 g, ServingSize 1 serving
HOMEMADE BLUEBERRY PIE FILLING
This recipe makes a tasty, not overly sweet or starchy, blueberry pie filling.
Provided by David Hodgdon
Categories Desserts Fillings Fruit Fillings
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- Cook and stir 3 pints blueberries, sugar, cornstarch, and cinnamon in a saucepan with water over medium-low heat until sugar is dissolved and mixture is slightly thickened, 10 to 15 minutes. Remove saucepan from heat and add butter and remaining 1 pint blueberries; stir gently so blueberries stay whole. Allow to cool.
Nutrition Facts : Calories 150.1 calories, Carbohydrate 31.8 g, Cholesterol 7.6 mg, Fat 3.4 g, Fiber 4.1 g, Protein 1.3 g, SaturatedFat 1.9 g, Sodium 22.5 mg, Sugar 22.7 g
FROZEN BLUEBERRY PIE FILLING
This blueberry pie filling is made with frozen berries. Cover and store in the refrigerator.
Provided by sqq100
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Combine mashed blueberries with 2 tablespoons of cold water in a saucepan over low heat. Heat until boiling, stirring to avoid sticking. Stir in honey, lemon juice, cinnamon, and nutmeg.
- Mix remaining 4 tablespoons cold water with cornstarch, tapioca flour, and arrowroot flour to form an even, milky solution with no lumps. Add this slowly to boiling berry mixture while stirring evenly. Remove from heat and let cool.
Nutrition Facts : Calories 139.6 calories, Carbohydrate 36.4 g, Fat 0.4 g, Fiber 1.5 g, Protein 0.5 g, Sodium 2.3 mg, Sugar 29.5 g
BLUEBERRY PIE FILLING, FORGET THE CANS!
If you're not as into the health-ified blueberry pie recipe I have up (Recipe #430494) 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.
Provided by the80srule
Categories Pie
Time 10m
Yield 8 pie slices, 8 serving(s)
Number Of Ingredients 5
Steps:
- 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.
- 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.
- Stir around until the sugar is mostly dissolved.
- Add the spices to your liking to the mix, namely cinnamon.
- Add the cornstarch and stir in well.
- 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.
- 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.
Nutrition Facts : Calories 127.3, Fat 0.1, Sodium 6.5, Carbohydrate 33.5, Fiber 1.9, Sugar 28.6, Protein 0.3
EASY-AS-PIE BLUEBERRY PIE FILLING
I usually like fresh fruits rather than frozen but make an exception for raw blueberries-- I actually prefer frozen because they are usually bigger, sweeter, and don't have any moldy/rotten ones in the mix. Being cheaper than fresh is a nice added bonus. Plus, they work awesome for pie filling! Forget the canned stuff or straining yourself with fresh berries-- this comes out tart but big on blueberry flavor, I like to use 1/8 cup Sun Crystals in place ofthe sugar. Arrowroot thickens quicker than cornstarch and aids digestion. Prep time does not account for defrosting the berries. This makes enough for one 9" pie.
Provided by the80srule
Categories Pie
Time 30m
Yield 8 pie slices, 8 serving(s)
Number Of Ingredients 4
Steps:
- The easiest way to defrost the blueberries is to simply leave the bag in the fridge overnight or for a couple hours. But you can also do it in the microwave for about 5-6 minutes on your microwave's defrost setting.
- However you defrost them, empty the bag's contents-- blueberry juice included, that's important for flavor and consistency-- into a heavy-bottom saucepan.
- Stir the blueberries with the sugar on high heat for a minute or two.
- Lower the heat and stir in the cinnamon, and let simmer for about another 5 minutes.
- Add the arrowroot until thickened and let simmer until a thick and syrup-y consistency happens.
- Pour into a 9" pie crust, a premade or homemade one, and let chill in the fridge for about an hour unless you like to eat it warm.
Nutrition Facts : Calories 83, Fat 0.1, Sodium 0.8, Carbohydrate 22.1, Fiber 1.7, Sugar 18.6, Protein 0.3
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