Kittencal's Blueberry Pie (Option for Freezing)

Kittencalskitchen's Note:

This is so easy and it makes a wonderful blueberry pie, this filling freezes wonderful and will makes enough for one 9-inch pie, the filling also makes a great topping for cakes and cheesecakes --- you may make the filling up to step 4 and then freeze in a plastic container, if you are doubling the recipe prepare two separate recipes and make in two saucepans, I do not recommend to double into one.

• Total Time: 40 mins
• Prep Time: 5 mins
• Cook Time: 35 mins

Ingredients:

Servings: 8

• 4 ½ cups blueberries
• ¾-1 cup sugar
• 1⁄3; cup cornstarch
• water (enough to make a thick paste)
• ¼ cup fresh lemon juice
• ¼-½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 pinch salt

Directions:

1. In a heavy saucepan mix the blueberries, sugar, lemon juice, cinnamon, nutmeg and salt; bring to a boil stirring frequently.
2. Mix the cornstarch with cold water (adding in just enough water to create a thick paste).
3. Pour over the berries whisking vigorously.
4. Cook stirring until thick and smooth; cool slightly.
5. At this point you may freeze the filling or continue with pie recipe.
6. Pour into unbaked 9-inch pie shell.
7. Place the top crust over and seal/ flute edges as desired.
8. Make 2-3 small slits on the top of crust.
9. If desired you may brush with cream then sprinkle sugar over top.
10. Place the pie on a baking sheet.
11. Set oven to 400°F (oven rack set to lowest position).
12. Bake for 10 minutes then reduce to 350°F and continue to bake for about 30 minutes longer or until the crust is golden brown and the filling is bubbly.

Reviews

[Rachie P]

I used this filling to make Blueberry Rhubarb Jam Blueberry Rhubarb Jam (Freezer Jam). It was amazing! We used most of it in the jam, but then saved a little to eat on waffles & icecream. Yum. I used 2/3 c flour instead of 1/3 c cornstarch and it thickened up just fine. I loved the fresh lemon juice, it really made the flavors pop!

[rbrynsaas]

This was great! DH loves blueberry pie and thought this was wonderful. It was quick to put together and I loved that I could make the filling ahead of time and throw together later. Based on some reviews, I mixed the cornstarch with the sugar before adding it to the rest of the ingredients. Mine also took closer to 45 mintues at 350 as opposed to the 30 recommended. Still, it was a great pie! Thanks!

[Sweet Baboo]

We liked this very much, and I particularly appreciated that the filling can be made ahead of time. I mixed the sugar and cornstarch together, than added it to frozen berries and stirred them together several times as the berries thawed and released juice. I reduced the lemon juice to 2 tablespoons (request of DH who prefers a cinnamon accent with blueberries), and added about 3 tablespoons of water to compensate for my changes. Then I cooked and cooled the thickened filling, baking the pie later in the day...excellent flavour and convenience.