Prep 15 mins
Cook 15 mins
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.
- 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.