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Blueberry Pie Filling

BySheila
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I did a little research on blueberries. It seems that Michigan, where I live, is one of the largest producers of blueberries in the US. I knew I there were a lot of blueberry fields here but I had know idea what an industry it is. Can I get a Go Blue! (berry) Little University of Michigan pun there. I grew up picking blueberries, and many of my friends picked them as a summer job. My summer job was helping my mom freeze and can loads of produce for the coming months after summer. I still freeze Michigan blueberries in the summer, and let me tell you they are so much better than the store bought berries you get in the grocery store in the winter!

Below I have shared my moms blueberry pie filling recipe. This can be used to make one 9″ pie, 8 hand pies, or you can put it in a pie dish and put crisp topping on it and bake it as a crisp. Any way that you decide to use this filling you will not be sorry! It is the perfect combination of sweet and tart, full of juicy blueberries. I hope you love it as much as my family does.

 
YES it’s true…I knew that there were alot of blueberry patches around. But I did not realize that southwestern Michigan is the number one producer of the nations blueberries. The sandy soils make our area the perfect place to grow the only true blue food!
 
60 to 100 million pounds of blueberries come out of this region every year between mid-July and September.
 
Another amazing fact about the pretty lil fruit is that is has been said to reverse the aging process! The chock full of antioxidants and other things I cannot spell. Apparently some study done on furry little creatures showed this to be true. So I wonder how many blueberries I would have to eat to be 28 again. Blueberries are also high in fiber 5grams per cup…hmmm that explains……well I bet those rats where young but they probably spent most of their furry little lives on the WC! (mommy speak: WC=potty)
 
Sorry…I wasn’t going to go there…but I did. Now I hope your appetite is not ruined, because I wanted to share my blueberry pie filling recipe with you. You can go back and check out how to make pie crust here if you want….or you can use Pillsbury I won’t tell anyone if you do.
 

 

Here are the goods you will need. The raw sugar is for the pie pockets….I use the cinnamon sugar on my pie.

 

Juice your little lemony-wemony! And then scrape his skin off, poor buddy gets the juice kicked out of him then you skin him. Put him out of his misery in your garbage disposal, it will make it all lemony fresh.

 

Then put the blueberries, sugar, cornstarch in pan, toss to coat blueberries. Then add your lemon juice and zest.

 

Cook over medium heat for 5-8 minutes until sugar dissolves and juice starts to thicken. Don’t over cook, remember that you are going to to bake the pie still…you don’t want blueberry jam pie!

So if you went and checked out my pie crust lesson you will know how to get to the below point….just roll out the dough and cut into 5 inch triangles, then put a 1/4 cup of filling on the dough….
 
Then you you want to fold the dough over like soooo…..
 
 
 
Key to saving yourself a ton of time cleaning your cookie sheets PARCHMENT PAPER, if you have some line your pan with it, if you don’t have any get in your car and go buy it. Now that we have that settled let’s proceed.
 
Then take a fork and give the edge a good press, to hold in the filling. (although no matter what you do, it’s still going to ooze out a little thats ok.)
 

Brush the little pies with milk….

 

Sprinkle them with the sugar…

 

Voila, like so…isn’t it purdy? Now bake it at 350 for 20 minutes or until golden brown. Let cool completely before trying to pick up and eat.

 

OR you can just go this route and do ONE big Ol’ pie. That works for me…..

 
Bake your pie on a cookie sheet (so if it runs over you won’t have a huge mess all over the bottom of your oven) in the oven at 350 degrees for 45 minutes or until golden brown like the pie you see below! Let cool for half an hour before digging in.
 
I always like to put my pie in just as we are sitting down for dinner. Seems like perfect timing for dessert after dinner. DO not forget to serve with vanilla bean ice cream!
 
There are my lil’ pies on a platter waiting to be served with some muffins.
 
I hope you try this pie filling. You could make little tartlets too. Or if your cobbler background is of the pie crust sort, well then put your crust in a 9×13 pan pour pie filling over the top and then lay random pieces of crust over the top….cobbled crust…and bake the same as the pie.
 
Enjoy!
Sheila

Link for Pie Crust and Crisp topping.

Blueberry Pie Filling

Sheila
How to make the perfect blueberry pie filling that can be used in one large pie, in crisp, or in small hand pies.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 17 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 296 kcal

Ingredients
  

  • 5 cups blueberries fresh or frozen
  • 1/2 lemon juiced and zested
  • 1/3 cup sugar
  • 3 tbsp cornstarch
  • 1/4 cup 2%milk
  • cinnamon sugar for dusting
  • 2 pie crusts https://www.eat2gather.net/best-pie-crust/

Instructions
 

  • In a 3 quart sauce pan add blueberries and all the ingredients minus the pie crusts. Cook over medium heat until blueberry filling starts to bubble continue to stir and cook until mixture becomes thick. About 5 minutes. If filling starts to burn turn down heat.
  • Remove filling from stove top and prepare your pie crust. You can use store-bought pie crust or you can use the recipe I have linked above or in the body of the post.
  • Hand pies: Place hand pies on parchment line sheet and bake at 375° for 25 minutes.
  • 9" pie: Place bottom crust in pie tin, press crust into all corners of the tin. Fill with blueberry filling. Lay second crust over the top and fold edges in toward the middle crimping as you go. Place pie plate on a baking sheet (blueberry pie often bubbles over and you do not want this all over the bottom of your oven). Bake at 375 degrees for 45 -60 minutes. Remove from oven and let cool for at least 2 hours before cutting into.

Nutrition

Calories: 296kcalCarbohydrates: 46gProtein: 4gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 1mgSodium: 179mgPotassium: 133mgFiber: 3gSugar: 18gVitamin A: 52IUVitamin C: 13mgCalcium: 25mgIron: 1mg
Keyword blueberry, crisp, dessert, hand pie, pie
Tried this recipe?Mention @eat2gather or tag #eat2gather!

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5 Comments

  1. Sheila, thank you for leaving me a comment on my blog! I don't get many but it's a way for me to keep a little journal about my life.

    I love your blog and all the great recipes you share. I am most excited about trying your rib rub and your method for cooking ribs.

    And also JEALOUS you got to go to meet the Pioneer Woman AND visit her ranch. But I almost felt like I was actually there through picutres!!! HaHa!

    Have a great day!

    Reply

  2. So, I need to come and visit just to try your pie. I love blueberries and I love pie-however, Tulsa's blueberries lack a little somethin' that yours seem to have….They're not even juicy. Sacrilege.

    Reply

  4. MI blueberries are my fave! I love them on everything. Your little pies are so cute, and I bet they would be fantastic with a little scoop of ice cream. 🙂

    Reply