Ingredients
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4
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2/3 - 1
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1/4
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1/4 - 1/3
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1/4
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-
-
-
-
-
-
-
-
-
Directions
Blueberry Filling for Pies, You will never have soggy crusts again if you make your pie like this You can make this and freeze it for using later UPDATE: I just finished doing it in the microwave, so much easier than standing over a pot stirring It took about 15 minutes, stirring after the first 5 min and every couple minutes until thick and clear looking I added the cornstarch mixture after the first 5 minutes , How long should filling cool before putting in crust? Also, can use 5 cups of berries instead of 4 or is that too many berries?, So, I made the filling with frozen blueberries on Sunday night, and my frozen blueberries were having a lot of liquid before I even cooked it I ended up using a little less than 2/3c of sugar, and a heaping 1/4 cup of corn starch, and used the excess blueberry juice to mix my corn starch with It turned out really nice, I let it cool and put it in the freezer I thaw the filling on Monday night in the fridge and when I took it out from the fridge the next day, there was a good amount of liquid around the filling, I tried to mix it and it looked really weird the texture But well I just hope it’s gonna work So I made like 6 mini blueberry pies (I think used about 1/3 of the recipe) and it turned out REALLY GOOD!!! I’m so happy, and the crust is not soggy I’ll make the rest of the pies tomorrow, so thank you!!
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Steps
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1
Done
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In a Heavy Saucepan Mix Together Blueberries, Sugar and Lemon Juice. |
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2
Done
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Over Medium Heat Bring to Boil, Stirring Frequently. |
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3
Done
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Mix Cornstarch With Water to Make a Paste. |
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4
Done
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Pour Into Berry Mixture, Stirring Constantly Until Thick. |
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5
Done
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Remove from Heat and Let Cool. |
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6
Done
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You Can Now Freeze It or Use For Pie. |
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7
Done
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Bake at 400*f For About 35 Minutes. |
