Kittencal's Blueberry Pie (Option for Freezing) |
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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 8 |
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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. Ingredients:
4 1/2 cups blueberries |
3/4-1 cup sugar |
1/3 cup cornstarch |
water (enough to make a thick paste) |
1/4 cup fresh lemon juice |
1/4-1/2 teaspoon cinnamon |
1/4 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.
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