Hey everyone!

Here’s a simple recipe for a rainy day. Or a sunny day. Or any other kind of day, actually, because every day (except diet day, but we don’t talk about that) is a good day for pie, am I right??

My mom used to talk about a blueberry pie recipe she had, with an oatmeal pie crust and orange rind in the filling… And it always sounded so incredible to me that in the back of my mind, I always believed that tasting such goodness was a necessary part of my future.

So, I made up a pie filling to do the job. Next, I just have to re-create that crust… Unless I can find a time to ask Mom to look for hers. Maybe that would be simpler. Ah, well.

Regardless, here’s my recipe!

This thick, delicious pie filling is just bursting with flavour; the citrus in it offsets the sweetness of the berries while also providing the perfect complement to make the taste stand out. It’s easy to make, and the finished product is rich with colour and flavour.

This pie filling can be cooked and canned in jars ahead of time (for easy baking at a later date), or you can just make a small batch and use it right away.  You can make this recipe with oranges or lemons, whichever you prefer; or if you don’t like the citrus taste, just omit the zest and use water instead of the orange or lemon juice.

Note: If you want to serve this over cheesecake or as a dessert topping, I recommend warming it slightly before you serve it to restore the silky smooth texture of the filling. If the mixture has been allowed to cool until it is cold and then you try to spread it over something, the cornstarch in it will gel and make the mixture appear less smooth.

Scroll down for the recipe!

Blueberry Pie Filling
Makes enough for 1 large pie, 12-15 tarts, or 1 quart jar (for canning). 

Ingredients:
3 c. fresh or frozen blueberries
3/4 c. sugar
1/2 c. orange or lemon juice
Zest of 1/2 orange or lemon (optional)
1/4 c. cornstarch
2 Tbsp. water (or enough to make a smooth paste)

Directions:
1) Combine the blueberries, sugar, juice, and zest (if desired) in a medium heavy-bottomed saucepan.

2) Bring the mixture to a boil, stirring occasionally, and cook for 2-3 minutes.

3) In a small glass bowl, combine the cornstarch and water until you have a smooth paste; slowly pour the cornstarch into the hot blueberry mixture, stirring while you add it, until well combined. Cook 2-3 minutes more, or until the mixture is thick, dark, and clear. Remove from heat. Cool.

4) Pour the cooled mixture into a prepared pie shell, spoon into baked tart shells, or ladle into prepared canning jars while the filling is still very hot.

That’s it! Enjoy.

Thanks for stopping in; I’ll be back soon!

–Naomi

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