Blueberry Pie Filling
Whether used in a pie, tart, cake, or covering ice cream, you'll enjoy this satisfyingly delicate blueberry pie filling!
Ingredients
- 2 cups whole blueberries to puree
- 2 cups whole blueberries to leave whole
- 2 Tbsp water
- 1 Tbsp cornstarch
- 2 tsp lemon juice
- 3 Tbsp granulated sugar
- 1 pinch ground cinnamon
Instructions
- In a blender, puree 2 cups whole berries. To remove skins, push puree through mesh strainer with the back of spoon.
- Using a nonstick pan, whisk together water and cornstarch over a low heat.
- Add lemon juice and sugar whisking together until sugar is completely dissolved.
- Turn heat to medium low then combine liquid with whole and pureed blueberries.
- Stirring constantly, heat mixture over medium low heat until sauce has thickened (should take around 10 minutes).Remove from heat immediately and allow to cool.
- Pie filling can be stored in an airtight container in the refrigerator for up to 5 days.