Blueberry Pie Filling
I’ve made this with either fresh or frozen berries, with little difference in the final product. This also makes a great topping for ice cream, cheesecake or pound cake.
Combine in saucepan:
- 5 cups blueberries
- ¾ to 1 cup sugar
- 3 ½ to 4 T cornstarch (or quick-cooking tapioca)
- 1 T fresh lemon or lime juice
- 1 t grated lemon or lime zest
- 1/8 t salt
Simmer over medium heat until thickened. Pour into your favorite pie crust and bake according to crust directions.