HOW TO MAKE BLUEBERRY FILLING RECIPES

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HOW TO MAKE BLUEBERRY PIE FILLING - CAKEWHIZ



How to Make Blueberry Pie Filling - CakeWhiz image

Quick and easy blueberry pie filling recipe that's made with only 5 ingredients: blueberries, sugar, vanilla, lemon, cornstarch. It can be used as topping or filling in many desserts. 

Provided by CakeWhiz

Categories     Dessert

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 8

Number Of Ingredients 5

4 cups Blueberries (Fresh or Frozen)
3/4 cup Granulated sugar
3-4 tbsp Cornstarch
1 tbsp Lemon juice
1 tbsp Vanilla extract

Steps:

  • In a nonstick saucepan, add blueberries and cook over medium heat until they soften and release their juices.
  • In a separate mixing bowl, whisk together sugar and cornstarch.
  • Add this dry mixture into the saucepan. 
  • Continue stirring and cooking until mixture thickens.
  • Remove from heat and stir in lemon juice and vanilla extract.
  • Pour this pie filling in a jar and let it cool down completely. Then refrigerate and enjoy for up to 1 week. 

Nutrition Facts : Calories 131 kcal, CarbohydrateContent 32 g, SodiumContent 1 mg, FiberContent 1 g, SugarContent 26 g, ServingSize 1 serving

CONTEST-WINNING FRESH BLUEBERRY PIE RECIPE: HOW TO …



Contest-Winning Fresh Blueberry Pie Recipe: How to … image

I've been making this blueberry pie recipe for decades since the ingredients for the filling are readily available in Michigan. Nothing says summer like a piece of fresh blueberry pie! —Linda Kernan, Mason, Michigan

Provided by Taste of Home

Categories     Desserts

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 6-8 servings.

Number Of Ingredients 8

1 sheet refrigerated pie crust
3/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1/4 cup cold water
5 cups fresh blueberries, divided
1 tablespoon butter
1 tablespoon lemon juice

Steps:

  • Preheat oven to 425°. On a floured surface, roll dough to fit a 9-in. pie plate. Trim and flute edge. Refrigerate 30 minutes. Line crust with a double thickness of foil. Fill with pie weights. Bake on a lower oven rack until golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes. Cool on a wire rack., In a saucepan over medium heat, combine sugar, cornstarch, salt and water until smooth. Add 3 cups blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly., Remove from the heat. Add butter, lemon juice and remaining 2 cups berries; stir until butter is melted. Cool. Pour into crust. Refrigerate until serving.

Nutrition Facts : Calories 269 calories, FatContent 9g fat (4g saturated fat), CholesterolContent 9mg cholesterol, SodiumContent 150mg sodium, CarbohydrateContent 48g carbohydrate (29g sugars, FiberContent 2g fiber), ProteinContent 2g protein.

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  • Preheat oven to 425°. On a floured surface, roll dough to fit a 9-in. pie plate. Trim and flute edge. Refrigerate 30 minutes. Line crust with a double thickness of foil. Fill with pie weights. Bake on a lower oven rack until golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes. Cool on a wire rack., In a saucepan over medium heat, combine sugar, cornstarch, salt and water until smooth. Add 3 cups blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly., Remove from the heat. Add butter, lemon juice and remaining 2 cups berries; stir until butter is melted. Cool. Pour into crust. Refrigerate until serving.
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