Introduction:
Hello everyone! Today, I’m excited to share with you a versatile and delightful recipe for blueberry pie filling. Whether you’re using fresh or frozen blueberries, this recipe is incredibly easy to follow and can be used in various ways beyond just a pie. From danishes to hand pies, I’ve got all the tips and tricks you need to make this sweet and tangy filling perfect every time. So, let’s get started and bring the taste of summer into your kitchen!
Step-by-Step Recipe for Blueberry Pie Filling:
Ingredients:
2 cups (9 ounces) of fresh or thawed frozen blueberries
1/4 cup water
1/3 cup granulated sugar
1 tablespoon cold water
1 tablespoon lemon juice
1 tablespoon cornstarch
Instructions:
Prepare the Blueberries: If using frozen blueberries, ensure they are fully thawed. Add the blueberries to a heavy-bottomed saucepan with 1/4 cup of water.
Cook the Blueberries: Turn the heat to medium and cook until the berries start to pop and bubble.
Add Sugar: Stir in 1/3 cup of granulated sugar and continue to cook.
Make Cornstarch Mixture: In a separate bowl, mix 1 tablespoon of cold water, 1 tablespoon of lemon juice, and 1 tablespoon of cornstarch until smooth.
Thicken the Mixture: Add the cornstarch mixture to the bubbling blueberries. Stir constantly until the mixture thickens, which should take a few minutes.
Cool and Store: Remove from heat and transfer the filling to a jar to cool. It will thicken more as it cools. Store in the refrigerator for up to two weeks or freeze for later use.
Delicious Ways to Use Blueberry Pie Filling:
Blueberry Danish:
Ingredients: Crescent roll dough, blueberry pie filling, egg wash, powdered sugar, heavy cream, vanilla extract (optional).
Instructions:
Preheat your oven to 375°F (190°C).
Unroll crescent roll dough onto a parchment-lined cookie sheet and press the seams together to form a single sheet.
Cut 1-inch slits on either side of the dough.
Fill the center with blueberry pie filling.
Braid the dough strips over the filling.
Brush with egg wash and bake until golden brown.
Mix powdered sugar and heavy cream to make a glaze, and drizzle over the cooled danish.
Blueberry Hand Pies:
Ingredients: All-butter pie crust (homemade or store-bought), blueberry pie filling, egg wash.
Instructions:
Preheat your oven to 375°F (190°C).
Roll out pie dough and cut into circles using a biscuit cutter or mason jar lid.
Place a spoonful of blueberry filling in the center of half the circles.
Cover with the remaining circles and seal the edges with a fork.
Brush with egg wash and cut a small slit on top.
Bake until golden brown and cooked through.
Conclusion:
And there you have it—your own homemade blueberry pie filling and two delightful ways to use it! Whether you’re making a blueberry danish for breakfast or hand pies for a party, this filling is sure to be a hit. Enjoy the sweet and tangy flavors, and don’t forget to leave a comment letting me know your favorite way to use blueberry pie filling. Stay tuned for more delicious dessert recipes!
Created by : Crazy for Crust
Introduction:
Hello everyone! Today, I’m excited to share with you a versatile and delightful recipe for blueberry pie filling. Whether you’re using fresh or frozen blueberries, this recipe is incredibly easy to follow and can be used in various ways beyond just a pie. From danishes to hand pies, I’ve got all the tips and tricks you need to make this sweet and tangy filling perfect every time. So, let’s get started and bring the taste of summer into your kitchen!
Step-by-Step Recipe for Blueberry Pie Filling:
Ingredients:
2 cups (9 ounces) of fresh or thawed frozen blueberries
1/4 cup water
1/3 cup granulated sugar
1 tablespoon cold water
1 tablespoon lemon juice
1 tablespoon cornstarch
Instructions:
Prepare the Blueberries: If using frozen blueberries, ensure they are fully thawed. Add the blueberries to a heavy-bottomed saucepan with 1/4 cup of water.
Cook the Blueberries: Turn the heat to medium and cook until the berries start to pop and bubble.
Add Sugar: Stir in 1/3 cup of granulated sugar and continue to cook.
Make Cornstarch Mixture: In a separate bowl, mix 1 tablespoon of cold water, 1 tablespoon of lemon juice, and 1 tablespoon of cornstarch until smooth.
Thicken the Mixture: Add the cornstarch mixture to the bubbling blueberries. Stir constantly until the mixture thickens, which should take a few minutes.
Cool and Store: Remove from heat and transfer the filling to a jar to cool. It will thicken more as it cools. Store in the refrigerator for up to two weeks or freeze for later use.
Delicious Ways to Use Blueberry Pie Filling:
Blueberry Danish:
Ingredients: Crescent roll dough, blueberry pie filling, egg wash, powdered sugar, heavy cream, vanilla extract (optional).
Instructions:
Preheat your oven to 375°F (190°C).
Unroll crescent roll dough onto a parchment-lined cookie sheet and press the seams together to form a single sheet.
Cut 1-inch slits on either side of the dough.
Fill the center with blueberry pie filling.
Braid the dough strips over the filling.
Brush with egg wash and bake until golden brown.
Mix powdered sugar and heavy cream to make a glaze, and drizzle over the cooled danish.
Blueberry Hand Pies:
Ingredients: All-butter pie crust (homemade or store-bought), blueberry pie filling, egg wash.
Instructions:
Preheat your oven to 375°F (190°C).
Roll out pie dough and cut into circles using a biscuit cutter or mason jar lid.
Place a spoonful of blueberry filling in the center of half the circles.
Cover with the remaining circles and seal the edges with a fork.
Brush with egg wash and cut a small slit on top.
Bake until golden brown and cooked through.
Conclusion:
And there you have it—your own homemade blueberry pie filling and two delightful ways to use it! Whether you’re making a blueberry danish for breakfast or hand pies for a party, this filling is sure to be a hit. Enjoy the sweet and tangy flavors, and don’t forget to leave a comment letting me know your favorite way to use blueberry pie filling. Stay tuned for more delicious dessert recipes!
Created by : Crazy for Crust
0 servings
