Thursday, July 1, 2010

Blueberry Pie Filling

This is a basic recipe for fresh blueberry pie filling. The process of cooking some of the berries and leaving others uncooked, allows for a fresher and more authentic tasting filling.

Below that recipe is a HALF recipe to use as a blueberry topping or filling for pies, cakes or pastries that don't require the amount of a full recipe.


Blueberry Pie Filling

4 cups fresh or frozen blueberries
3/4 cup sugar
3 tablespoons cornstarch
3 tablespoons water
1/2 teaspoon lemon juice

Combine 2 cups of blueberries with sugar in a medium saucepan. Simmer over low heat until sugar has melted. Whisk together water and cornstarch and add to saucepan along with the lemon juice. Turn up heat to medium and cook until mixture comes to a full boil and has thickened. Cook over medium heat until mixture comes to full boil and is clear and thick. Remove from heat and let cool. Once cooled, fold in remaining blueberries.



Half Recipe for Blueberry Topping

2 cups fresh or frozen blueberries
1/4 cup plus 2 tablespoons sugar
1 1/2 tablespoons cornstarch
1 1/2 tablespoons water
1/4 teaspoon lemon juice

Combine 1 cup of blueberries with 1/4 cup plus 2 tablespoons sugar in a medium saucepan. Simmer over low heat until sugar has melted. Whisk together water and cornstarch and add to saucepan along with the lemon juice. Turn up heat to medium and cook until mixture comes to a full boil and has thickened. Cook over medium heat until mixture comes to full boil and is clear and thick. Remove from heat and let cool. Once cooled, fold in remaining blueberries.

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