This blueberry pie filling is not-too-sweet, it’s just right. Paired with a flaky, buttery pie crust, you’ll have a pie that won’t disappoint your family and friends this holiday season.
Prep Time:5 minutes
Cook Time:10 minutes
Total Time:15 minutes
Yield:Filling for one 9-inch pie 1x
5 cups of blueberries, fresh or frozen
3/4 cup turbinado sugar or granulated sugar
1/4 teaspoon flaked sea salt
9 leveled tablespoons flour
1/2 cup water
1 tablespoon butter
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
1/2 teaspoon pure vanilla extract
In a medium sized saucepan combine sugar, flour, salt, cinnamon, and water until sugar dissolves. Heat over medium high. Add in 3 cups blueberries. Bring to a boil and stir for 2 minutes or until thickened. Quickly add in the vanilla extract and stir.
Remove from the heat. Add butter, lemon juice and remaining 2 cups of blueberries; stir until butter is melted.
Cool the filling and pour into an unbaked pastry shell. Bake according to pie crust recipe.