Blueberry Pie Filling
Once you have the from-scratch blueberry pie filling down and made, you'll make big plans or it. I'm excited to share my blueberry pie filling recipe with you. It's naturally gluten free and vegan, with a special twist for making it bright, luscious, and not overly-sweet.
Ingredients
- 4 cups blueberries - fresh or frozen
- 1/2 cup orange juice (or water)
- 1/2 cup granulated sugar for a "sugar free," (berries have natural sugar) or low-glycemic sweetner option, substitute granulated sugar for Monkfruit Sweetner in a 1:1 ratio.
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
Instructions
- Measure your ingredients.
- Pour into a pan to cook over medium-high heat.
- Stir to coat the blueberries and allow the additional ingredients to dissolve. The liquid will be light in texture and color.
- In about 10 minutes, with on-and-off stirring, you'll notice that the blueberries are darker in color and the blueberry filling liquid is thick and will bubbly and will match the intense color of the blueberries themselves.
- It will take about 15 minutes to complete the blueberry cooking. Once the amount of thickness has been achieved, remove from heat.
- You have the option to strain the thickened liquid from the berries and set this aside for use in other ways - natural flavor syrups, glaze, or making a reduction.
- If filling a pie crust, you can pour the thickened liquid right into bake your pie. If you are using it as a main flavor ingredient to make or fill cake/muffin, scones, allow it to cool to room temperature before refrigerating for up to a week or freezing for up to a month.
