As you can see I chose to use cornstarch because that’s why my original pie recipe called for. My mom left early Saturday morning (like, 4 a.m. early) to drive back to Tennessee after helping my sister, Wetsy, for a few days…but not before she whipped up one of her delicious blueberry pies for all of us to devour, which we did without apologies. You know, I had never had blueberry pie before coming to the states and whipping up a recipe for all you Bold Bakers out there, but I’ve fallen hard for it. This gives them complete flexibility; Remove 1/2 cup of the flour and set it aside. Happy Monday everyone! The ingredients you will need to make it include: 3 cups of frozen or fresh raspberries; 4 cups of frozen or fresh blueberries; Half a lemon (or about 1 Tbsp of lemon juice) Nothing compares to homemade Blueberry Pie Filling that is made from scratch with fresh or frozen blueberries!It’s glossy and sweet with lots of uses like pouring over cheesecake, ice cream, or pancakes! I also made this blueberry pie filling without cornstarch. Preheat oven to 425°F. Blueberries: I strongly suggest using fresh blueberries, not frozen. First, you’ll need to learn to create the perfect flaky pie crust. I used arrowroot powder which substitutes 1:1 for cornstarch in pie fillings like this. To keep juices from boiling onto your oven's floor, place the pie plate on a cookie sheet. This blueberry raspberry pie filling is so delicious because it’s made with two different sugars and three different spices. Some even use tapioca – but I never have that in the cupboard. We love it on, no bake cheesecake, blueberry pie bars and it’s even our favorite blueberry pancake topping. fresh blueberries; granulated sugar; cornstarch; water; lemon juice; How to make blueberry pie filling. Place your disc of frozen pie filling in a freezer bag, and store it in the freezer for up to 6 months. When the pie is done, remove from the oven and allow the pie to cool for at least 2-3 hours before serving so the filling can continue to set up. When you’re ready to make your pie, prepare a pie pan with your favorite homemade pie crust. You can use fresh or frozen blueberries to make blueberry pie filling. The pie will be quite soupy if using frozen. Remember the saying,”assemble COLD, bake HOT”. Whisk together the flour, sugar, and salt in a large bowl. Grate or shave the frozen lard on a box grater. Once cornstarch is cooked, acid will not affect its thickening power. The pie will take several more minutes in the oven due to the increased liquid. You can definitely use cornstarch, though I would be sure to get an organic, non-GMO labeled brand. How to make blueberry pie filling. Add blueberries and lemon juice; toss to coat. Process the jars in a boiling water bath for 30 minutes at 0- 1,000 feet above sea level, adjusting for altitude if you are 1,001 feet or more above sea level. * * * Blueberries are one of my favourite summer fruits. We use the recipe for just about everything but pie. Simply dump them in a medium saucepan with some sugar and turn the heat up to medium. Make the pie dough. This is found in many store bought pies. While not officially a pie filling, many people prefer to just start with a jar of plain home canned fruit and put together a pie filling with it from scratch. How to waterbath can blueberry pie filling. Roll remaining half of pastry into 12-inch circle; fit loosely over filling. My Blueberry Pie is the only blueberry pie recipe you need — it’s perfect for any occasion, but especially the 4th of July as the color lends itself perfectly for your upcoming celebration. In the home canning world, there are now four types of pie fillings that can be canned. Some blackberry pie recipes use flour to thicken the filling, and others (like this recipe) use cornstarch. Simply mix it all together! In a large bowl toss together well the blueberries, the cornstarch, 1 cup of the sugar, the lemon juice, the nutmeg, and the salt, mound the filling in the shell, and dot it with the butter. Frozen berries vary widely in juice content. Grate or shave the butter or cut the butter into small cubes. Add fresh blueberries in a saucepan along with sugar, cornstarch, lemon juice, and water. You can replace 1/2 cup of flour with a few tablespoons of cornstarch. Blueberry Pie Filling Recipe Ingredients for blueberry pie filling. PIE CRUST. If it is used in excess in a pie, the thickener will make the filling gloppy, a gel-like mess. I love to eat them fresh, and frozen blueberries can’t be beat! Cornstarch also offsets sweet berries, so taste your filling as you mix the berries in. The more cornstarch you use, the firmer your filling. Here’s what you need for this blueberry pie filling: Blueberries: Fresh blueberries are best for pie, but you can also use frozen. Spoon mixture into pie crust. To use frozen blueberries, thaw them then drain out the excess water. To avoid a runny blueberry pie, use smaller berries, use tapioca flour, and allow the baked pie to cool as instructed in the recipe!If your pie still has some excess liquid after cutting it, just spoon it out or soak it up with paper towel. Plain fruit. Instructions. I like to use cornstarch to thicken my fruit pies because it has 2x the power of flour. Combine sugar and corn starch in a large bowl. Using Your Frozen Pie Filling. This is why when you are making a lemon meringue pie, the lemon juice is added after the cornstarch has thickened the filling. (There should be 1-1.5 inches of headspace in each jar.) Once you’ve mastered the dough (or, found a store-bought pie crust that you love), the next step is creating a filling that’s firm enough to hold up on the end of your fork but not so thick that it turns into a pile of glue. Pro Tips: Keep pie dough for crust chilled before you roll it out and while you are making filling. How to Thicken Blueberry Pie Filling. Four types of home-canned pie fillings. Notes *If using frozen blackberries, allow the berries to thaw first in a large bowl, then pour the juice into a medium microwave-safe bowl. If using frozen, you don’t even have to thaw them. May 27, 2019 - Quick and easy blueberry pie filling recipe that's made with only 5 ingredients: blueberries, sugar, vanilla, lemon, cornstarch. I can’t help but gush over how great this blueberry pie recipe is! The pie filling is the easiest part of this whole recipe. Ladle the filling equally into 4 quart-sized jars, making sure to use a spatula to get ALL of the filling from the sides of the pot. Preserve blueberries with this recipe for home-canned blueberry pie filling. My family’s Easy Homemade Blueberry Pie Filling Recipe. We'd also suggest mixing your thickener in with the sugar and spices in your recipe to ensure that it … Blueberry Pie Filling. When the filling is properly frozen, pull the foil out of the pie pan and peel the foil away from the frozen filling. As the berries heat up, the sugar will cause them to become soft and release their juices. Canning blueberry pie filling lets you enjoy this summer treat all year long! Why you should make this No-Bake Blueberry Pie. There are two steps to creating an heirloom-quality fruit pie recipe. Roll half of pastry into 12-inch circle and use to line a 9-inch pie plate. An extra tablespoon or two of cornstarch will help gel extra-juicy berries, and reduce the risk of your pie bubbling over. First of all, this No Bake Blueberry Pie tastes absolutely amazing!. If you decide to use frozen, do not thaw first. Prepared filling can be frozen up to 3 months, thaw overnight in the refrigerator before using. My official taste tester (the hubs) proclaimed the pie to be a very close runner up to our favorite blueberry dump cake (hard to beat blueberry pie filling, yellow cake and all that butter, lol.) Filling = done. For a pie made with frozen fruit though, we do recommend increasing the thickener by 1/4 teaspoon per cup of fruit or berries because frozen fruit releases more juice than fresh berries. How to Make the Blueberry Raspberry Pie Filling. I’m just popping in here quick with an easy homemade blueberry pie filling recipe. Trim overhang to 1 inch. substitute cornstarch for flour in your mix to add a thicker, more jelly-like consistency to the filling. If a pie is cut when still hot, juices will seep out and turn the bottom crust soggy. Then bring the heat to medium-low and cook the ingredients for about 10-15 minutes. 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