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Blueberry Lemon Pie Filling
Makes enough for 1 large pie, 12-15 tarts, or 1 quart jar (for canning).
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 people
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
- 1/4 c. water
Instructions
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Combine the blueberries, sugar, juice, and zest (if desired) in a medium heavy-bottomed saucepan.
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Bring the mixture to a boil, stirring occasionally, and cook for 2-3 minutes.
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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. Pour the finished filling into a heat-proof glass bowl, and cover with plastic wrap set directly on top of the filling to cool.* Cool to room temperature, or place it in the fridge to use the next day.
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Pour the cooled mixture into a prepared pie shell or spoon into baked tart shells.
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*If you want to can this pie filling for a later date, ladle the filling into prepared canning jars while the filling is still very hot.