Blueberry Pie Filling
How to make the perfect blueberry pie filling that can be used in one large pie, in crisp, or in small hand pies.
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
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