Small Batch Blueberry Filling
How to make an easy homemade blueberry filling for pies and desserts. Small batch recipe using fresh or frozen berries!
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Servings: 8
Calories: 58kcal
Ingredients
- 2 cups blueberry purée
- 2 cups blueberries* fresh or frozen
- 2 tablespoons water
- 1 tablespoon corn starch
- 1/2 teaspoon lemon juice
- 2 tablespoons sugar
- 1/4 teaspoon ground cinnamon
Instructions
- Make the blueberry purée using a blender.
- Whisk together the water and corn starch first, ensuring there are little to no lumps.
- Then mix the water/corn starch mixture together with the lemon juice and sugar in a medium saucepan on medium heat.
- Add the puréed blueberries and whole blueberries to the mixture.
- Cook the entire mixture for about 10 to 15 minutes, stirring constantly until the mixture begins to thicken.
- Remove from the heat and add to an already cooked pie crust. Or if you're adding the pie filling to a chilled dessert, allow the filling to cool before doing so.
Notes
*If using frozen berries, just be sure to thaw and dry the berries well before using, so you don't add unnecessary moisture to the filling.
How do you store it?
You'll definitely want to keep it in the fridge, and it should keep for 4-5 days. After that, you'll want to freeze it if not able to use it, which brings me to the next question… Can you freeze it?
Yes, you can. If freezing it, just be sure to put it in an airtight container so it doesn't get freezer burn. It should keep for up to 3 months in the freezer. I don't recommend canning this pie filling because it used cornstarch, and cornstarch is not safe for canning; instead you'd want to use Clear-Jel as a thickener, so it's safe for canning.
You'll definitely want to keep it in the fridge, and it should keep for 4-5 days. After that, you'll want to freeze it if not able to use it, which brings me to the next question… Can you freeze it?
Yes, you can. If freezing it, just be sure to put it in an airtight container so it doesn't get freezer burn. It should keep for up to 3 months in the freezer. I don't recommend canning this pie filling because it used cornstarch, and cornstarch is not safe for canning; instead you'd want to use Clear-Jel as a thickener, so it's safe for canning.
Nutrition
Serving: 1pie | Calories: 58kcal | Carbohydrates: 15g | Protein: 1g | Sodium: 1mg | Fiber: 2g | Sugar: 11g
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