How To Make Blueberry Pie Filling With Frozen Blueberries Fast Food
Heat the blueberries and water in a saucepan over medium-low heat. Cook them for about five minutes or until some of the blueberries start to break down. Stir them occasionally. 2. While the berries are cooking, mix the cornstarch with some water and lemon juice in a small bowl. Set this mixture aside.
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Blueberry cake & pie filling. In a saucepan , over medium heat, add the blueberries, sugar, lemon juice, and half the water (1/4 cup). Cook on low to medium heat until all the sugar has dissolved. Use a vegetable masher to mash some of the fruit.
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Preheat the oven to 425 degrees F (220 degrees C). Make the filling: Combine frozen blueberries, sugar, cornstarch, lemon juice, and salt in a medium pot; mix well to coat blueberries. Cook over medium-high heat, stirring often, 10 to 15 minutes. Meanwhile, make the crust: Combine flour and salt in a large mixing bowl.
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Step 1. Combine flour, salt, and sugar in a large bowl. Add in cold, cubed butter. Step 2. Using a pastry cutter or a food processor, cut the cold butter pieces into the flour mixture until the mixture resembles coarse crumbs with some pea-size pieces remaining. Step 3.
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To make this pie filling take a small bowl, add water and arrowroot. Stir to combine until no lumps are visible set it aside. Now take a medium saucepan and add the frozen berries, sugar, lemon juice, and the arrowroot water mixture. Put the pan on a medium-hot stove and stir the berries regularly so the berries thaw and the arrowroot dissolves.
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Add blueberries to a large pot. Add the sugar, cornstarch, lemon juice, and salt, then toss to combine. Heat and stir over medium-high heat until the berries have softened and the cornstarch thickens and turns translucent. Around 10-15 minutes.
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How to make blueberry pie filling with frozen blueberries: There are two ways to do this: Simply use frozen blueberries in place of fresh, without adjusting the recipe at all. It works perfectly! Allow the blueberries to thaw slightly for 30-60 minutes, and drain any excess water. Then proceed with the recipe as written.
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Choose high-quality frozen blueberries with no added sugar or syrup. Thaw your berries before adding them to the filling so they cook evenly. Be sure to use cornstarch as it will create a thicker, more cohesive filling than flour would. Add some cinnamon or nutmeg for an extra layer of flavor!
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ADJUST the amount of sugar, based on your preference. More sugar makes a sweet pie filling. less sugar makes a slightly tart pie filling. Add a little lemon zest, lime zest or even orange zest to give this filling a slight citrus kick. Add a little cinnamon powder to add a little spice to this filling.
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In a saucepan, add 3 1/2 cups fresh blueberries, 1/2 cup granulated sugar, 1 teaspoon cornstarch, 2 tablespoons water, and 1 tablespoon lemon juice. Stir just to combine. Cook the blueberries over medium-low heat for about 10-15 minutes or until it begins to thicken. Remove it from heat and let it cool down.
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Add the sugar, water, and salt to the pan and stir them together. Pour the Clear Jel (or cornstarch) mixture into the pan and cook on medium-high heat for 2-3 minutes until the mixture begins to bubble and thicken. Cook for 1 more minute to make sure the Clear Jel (or cornstarch) is fully cooked.
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6. Finish. Once the mixture begins to bubble, remove it from the heat and gently stir in the remaining 1 cup ( 148 grams) of blueberries and 2 tablespoons ( 28.4 grams) of butter until well combined. The pie filling should be thick and glossy. Set aside to cool.
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Blueberry Pie Filling Recipe. In a heavy, medium saucepan. Whisk together the cornstarch and sugar until there are no cornstarch lumps. Add the water, blueberries and lemon juice. Cook over medium heat, stirring frequently until thick. Remove from heat and cool. Use as desired.
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Turn the heat up and bring to just a boil. Once you see bubbles, turn heat back down to medium-low and let it simmer until the sauce has thickened and the blueberries are softened (about 4 minutes). If the filling looks too thick, add a splash of cold water, mix it in, and allow the sauce to come to a simmer.
Easy Blueberry Pie with Frozen Blueberries Baking With Butter
When the blueberry pie filling has cooled, stir in the remaining uncooked blueberries. Roll half the pie dough out to about 3 inches wider than the baking dish and slip it into the pan (for an open-faced or crumb-topped pie, trim, roll, and crimp the crust). Transfer the filling to the unbaked bottom crust.
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Make Pie Filling. 1 In a large bowl, stir together the sugar, cornstarch, lemon peel, allspice, cinnamon, and salt. 2 Add the blueberries and gently toss to combine. 3 Transfer the blueberry filling to the prepared pie crust, and then place the pie back into the refrigerator while you prepare the lattice crust.
