Easy-As-Pie Blueberry Pie Filling |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. Ingredients:
1 (16 ounce) bag frozen blueberries, defrosted |
1/4 cup sugar |
2 -3 tablespoons arrowroot |
1 1/2 teaspoons cinnamon |
Directions:
1. 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.
2. However you defrost them, empty the bag's contents- blueberry juice included, that's important for flavor and consistency- into a heavy-bottom saucepan.
3. Stir the blueberries with the sugar on high heat for a minute or two.
4. Lower the heat and stir in the cinnamon, and let simmer for about another 5 minutes.
5. Add the arrowroot until thickened and let simmer until a thick and syrup-y consistency happens.
6. 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.
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