Wednesday, June 24, 2009

Freezer Blueberry Pie Filling

I generally use frozen wild blueberries for pies but this is worth giving a second thought.....blueberries are such a good value at the grocer right now, those Jersey berries are a welcome treat since locally we are not in season yet.

12 C blueberries, washed, dried, and picked over
3 C sugar
1 T lemon zest
1/4 lemon juice
3/4 C corn starch

Stir together sugar and corn starch in a large saucepan. Add blueberries and stir. Leave to sit about 30 minutes/until it gets juicy. Then add lemon juice and zest. Turn stove to med. heat and cook until thickened. Store in freezer jars ( Will need 2 pints for a deep dish pie, 1 pint for a 1'). Should fill about 5 pints. Edit- I added a few good shakes of cinnamon to the sugar mix and salt to taste after it was thickened over the heat. Just a small amount of salt is needed, I did about 5 grinds of sea salt.

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