1- if you like lots of fruit in your pies, add a pint of plain fruit to your pie when you make it. The sauce … , Your email address will not be published. (Note: I’ve outlined the step-by-step on how to make this vegan blueberry compote here, but find the full recipe, ingredients, and directions at the end of this post.). Do not republish any recipes or text. At that point, you will either need to freeze it or can it. As part of this Amazon Associates program, this website will post customized links, provided by Amazon, to track the referrals to their website. And then there’s this easy blueberry compote I’m sharing with you today. ¼ cup tapioca flour (see note) ▢ When using tapioca as a thickener, allow the pie filling to sit for at least 15 minutes to absorb the juices before spooning it into the crust. Click to learn more. In a large bowl place 2-3 pints of fresh blueberries. Since I haven’t tested with them, I cannot give specific instructions on how to do so. For crust: On a lightly floured surface, roll out half of dough to 1/8-inch-thick … Simmer for 10 minutes, stirring occasionally. Nutrition info is only to be used as a rough guide. Coat them with regular white sugar, not too much, just enough to bring out the natural sweetness. This recipe makes 1 cup of blueberry sauce. You can also help me to help others find this recipe by pinning it to your recipe board on Pinterest. Delightful Adventures is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and links to Amazon.com, Amazon.ca, and Amazon.co.uk. King Arthur Flour: Thickening Fruit Pies: No Runs, No Drips --- No Errors, TheKitchn: 5 Tips to Avoid Soggy Summer Fruit Pies, Williams-Sonoma Essentials of Baking; Cathy Burgett. We love it on, no bake cheesecake, blueberry pie bars and it’s even our favorite blueberry pancake topping. You can also add lemon zest or cinnamon for extra flavor. This program utilizes cookies to track visits for the purposes of assigning commission on these sales. Read on for all the details! There’s also maple caramel sauce and of course, coconut whip that goes with almost everything. And yes, you can choose to make this a sugar free blueberry compote by omitting the sugar the recipe calls for, especially if you’re using fresh blueberries since they are sweeter than frozen. By: Gwen Leron Published: August 9, 2019 Last Updated: August 16, 2019 6 Comments. For an extra special treat, try baking the berries in a tasty cornmeal crust. As an Amazon Associate I earn from qualifying purchases. They are both the same thing, these names are just different ways of referring to it. She's the creator of MarmaladeMom.org, dedicated to family fun and delicious food, and released a book titled "More Than Pot Roast: Fast, Fresh Slow Cooker Recipes. Combine some of the sugar with the berries and let them sit for 30 minutes. SO many things! Tips for … The main advantage to using flour instead of cornstarch is its availability. Even after you take your easy blueberry sauce off the heat and stir in the lemon juice, it’s still going to be watery. No Bake Blueberry Cream Cheese Pie With Condensed Milk & Lemon Juice. Mix the remaining sugar with the flour and toss gently with the berries. All you need is FIVE ingredients. Heat oven to 425 degrees. If you cut into a hot pie, the filling will ooze, making a soggy mess. When you look up how to thicken blueberry compote, the most popular method is to add cornstarch to the sauce while it’s simmering, but I prefer to cook the juices down and then refrigerate to thicken it naturally. 2. It’s a sweet, delicious blueberry sauce with a hint of fresh lemon flavour that also pairs well with so many desserts and breakfast favourites. One topping I love is my raspberry sauce that pairs perfectly with so many desserts, like this decadent chocolate tart! Be careful not to heat it too much, or it will be too hot to serve right away (you wouldn’t want to drizzle piping hot sauce over an ice cream dessert!). Julie Christensen is a food writer, caterer, and mom-chef. 5 cups blueberries (fresh, washed and patted dry) ▢ Directions. Mix dry ingredients in saucepan. Pour filling into the prepared pie … This berry compote is simple to make, and can be made with fresh or frozen berries. But if you don’t want to use it right away, there are ways to save it for a rainy day. So happy you like the recipe, thanks so much for your note , This turned out great. 2 tsp pure vanilla extract ▢ Try sprinkling some graham cracker crumbs in the bottom of the crust before you add the filling. To avoid clumps, mix cornstarch with sugar before adding it to your filling. Bring the mixture to a boil and then reduce heat to medium-low. If you're using frozen berries, increase the flour by 1/4 cup. Bring to a boil and then lower the heat and simmer. I love the idea of using culinary lavender in the compote, Erin! After a little time, add the rest of the blueberries (I do this so there are two different textures of berries in the final sauce), simmer again for a few more minutes, and then remove from the heat. This is why when you are making a lemon meringue pie, the lemon juice is added after the cornstarch has thickened the filling. Plus, I like to can my pie filling in quart jars because I find that one quart of blueberry pie filling is the perfect amount for a standard 9-inch pie. I prefer to use fresh blueberries because they have better flavour but frozen berries make a great sauce, too! So, the title of this recipe says it’s easy, and I promise you, it’s VERY easy to make! Copyright © 2014–2020Delightful Adventures. Throw in a dash or two of nutmeg and a few tablespoons of all purpose flour. I love this time of year! Top Crust: Remove the other pie crust from the fridge and roll into an equally large circle.Cut dough into 1 inch wide strips. Add 1 cup of blueberries, water, sugar, and lemon zest to a small pot. Cornstarch is a better choice for delicate berry pies. So I did a little research and couldn’t find anything to differentiate the two toppings. Add fresh blueberries in a saucepan along with sugar, cornstarch, lemon juice, and water. Refrigerate overnight to thicken. And no need to thaw or make any changes to the recipe, just add the frozen blueberries directly to the pot and proceed. Sterilize 2 quart jars along with the lids in boiling water or in a dishwasher run without soap. The crumbs will absorb any excess juices so they don't make the crust soggy. Add half of the blueberries and all of the other ingredients to a small pot. You’ll then stir in the lemon juice, and let it cool. Tag. I increased the corn starch by about a tablespoon. All images and content on this website are copyright protected. BASIC BLUEBERRY PIE FILLING. https://www.yummly.com/recipes/blueberry-pie-without-cornstarch Make sure you bake the pie long enough -- a golden-brown crust doesn't tell you if the filling is done and pies thickened with flour may thicken more as they cool. An easy blueberry compote that can be used to top all of your favourite desserts like ice cream and cheesecake and even breakfast dishes like pancakes and waffles. The combo of lemon/lavender/blueberry is one of my all time favs:) In a pinch, you can use flour instead of cornstarch, but cornstarch produces better results. If you would prefer a pie … https://www.food.com/recipe/perfect-blueberry-pie-filling-228641 So, what is compote used for? Store leftover blueberry sauce in an airtight container, in the refrigerator, for up to 2-weeks. Blueberry pie filling can be store in a covered container in the fridge for about 4-5 days. Roll out and the bottom crust. The recipe was great! Also, keep in mind that acidic ingredients (like lemon juice or vinegar) can weaken cornstarch’s ability to thicken, and it should never be used for pies you intend to freeze—it will turn spongy when thawed. Drain off any excess juice. you just take that dessert over the top. This page may contain affiliate links. To avoid a runny blueberry pie, use smaller berries, use tapioca flour, and allow the baked pie to cool as instructed in the recipe!If your pie still has some excess liquid after cutting it, just spoon it out or soak it up with paper towel. If you are planning on making blueberry pie filling without cornstarch because of allergies or intolerances, tapioca flour, all-purpose flour and Clear Jel would all be good choices. https://www.breeshook.com/healthy-low-sugar-blueberry-pie-filling Ingredients: 8 (blueberries .. cornstarch .. optional .. pie .. rhubarb ...) 2. As you can see, there are tons of ways to use blueberry pie filling. Step 1 – In a separate cup, whisk water and ClearGel (or cornstarch) together to make a slurry, set aside.. Use 1 ounce (28 g) of ClearGel or 1/2 ounce of cornstarch. Although it's tempting, wait to cut the pie for at least two hours. The number one complaint I hear about homemade blueberry pie is that the filling … To prepare blackberry filling, in a large bowl, add blackberries, sugar, cornstarch and lemon juice and gently toss to combine. Add the remaining cup of blueberries to the pot and continue to summer for another 8 minutes. ... into pastry lined pie pan; sprinkle with half of ... substituted for the fresh rhubarb; decrease sugar to 1 cup. I wanted more of a jam so I added chia seeds and substituted maple sugar for the sugar and it worked out great! My family’s Easy Homemade Blueberry Pie Filling Recipe. ", Copyright © 2020 Leaf Group Ltd., all rights reserved. If you like this fresh blueberry compote recipe, you may also like these other vegan blueberry recipes: If you make this recipe, please let me know about it in the comments below! A blueberry pie is done when the filling has thickened slightly and is bubbling. Serve it cold or warm it up slightly. To bake, place frozen pie in oven and bake at 425 F. for about 20 minutes, then reduce heat to 375 F. and bake until filling is hot and bubbly and crust browned, about 30-40 minutes; OR thaw pie and filling and bake at 425 F. for 20-25 minutes or until crust is brown and filling hot. https://www.tasteofhome.com/recipes/contest-winning-fresh-blueberry-pie Why you should make this No-Bake Blueberry Pie. Put frozen blueberries in a pot along with sugar, cornstarch, lemon juice, and salt. Please read the helpful info and Q & A above before making this recipe to ensure success. Even if you're out of cornstarch, you likely have some flour in your pantry. Nutrition info is based on 1 serving (2 tablespoons). 3. As an Amazon Associate I earn from qualifying purchases. Mix gently so that the blueberries will get covered with cornstarch; the cornstarch will help to thicken the pie filling… Before writing this post, I wasn’t sure myself. Once cornstarch is cooked, acid will not affect its thickening power. Perfect Blueberry pie has a lightly sweet filling that is not runny or pasty. Can I Substitute Quick Cooking Tapioca for Cornstarch in a Blueberry Pie? Gently line a pie plate with bottom crust and brush with part of the egg wash before adding blackberry filling. I use organic cane sugar to make this sauce because it has a neutral flavour. My official taste tester (the hubs) proclaimed the pie to be a very close runner up to our favorite blueberry dump cake (hard to beat blueberry pie filling… Cool and place in a glass jar. You can serve the sauce warm, after it’s cooled off before refrigeration, if you don’t mind a runnier sauce, or you can wait to serve after it has thickened. When undercooked or used in excess, cornstarch can have a chalky taste and texture. Whisk together the egg and 1 tablespoon water in a small bowl to make an egg wash. Brush the egg wash on the edges of the pie crust (and the dough cutouts, if using).\ Place the pie on a rimmed baking sheet (if using the dough cutouts, arrange them on top of the filling) and bake for 25 minutes. Remove pot from the heat and stir in lemon juice. In many ways, blueberry pie filling is one of the quickest types to make because you don't have to peel, cut or prepare the fruit. How Do I Thicken Blueberries to Make Pie Filling? The final consistency is going be slightly thick, but still with some runny syrup, it won’t be thick like a sauce that was thickened with cornstarch. Desserts are always delicious on their own, but when you add a topping to it, (like I suggest in most of my dessert recipes!) substitute cornstarch for flour in your mix to add a thicker, more jelly-like consistency to the filling. When stored in the refrigerator in an airtight jar, it will keep for up to 2-weeks…if it lasts that long! Happy Monday everyone! I can’t help but gush over how great this blueberry pie recipe is! Use quick-cooking tapioca or a specialty product formulated for thickening fruit pies, for excellent results. Required fields are marked *, I have read and accepted the Privacy Policy *, Hi! Click for copyright & image sharing info. Then bring the heat to medium-low and cook the ingredients for about 10-15 minutes. Blueberries tend to exude a lot of juice during cooking and flour doesn't have quite the thickening power of cornstarch. 1 cup sugar ▢ We use the recipe for just about everything but pie. Now, if you’ve read any of my canning recipes before, you know I always stress that you should follow a tried and tested recipe and don’t alter it as it could make your recipe unsafe. Blueberry filling made with cornstarch is typically translucent. This was delicious! Amazon and the Amazon logo are trademarks of Amazon.com, Inc. or its affiliates. Blueberries are so good and to be able to make home canned pie filling is wonderful. BLUEBERRY FILLING STEP-BY-STEP. Add the remaining cup of blueberries … If so, please share a picture with me on Instagram! But blueberries produce a lot of juice, so it's important to use the right thickener in the right amounts for a successful pie. Tapioca can be substituted in a one-to-one ratio for cornstarch. // Leaf Group Lifestyle. Flour can impart a starchy or flat flavor to blueberry pie filling. The main drawback to using flour over cornstarch or other thickeners is its propensity to become cloudy or gummy. I used a pre-made pie crust and frozen blueberries. But blueberries produce a lot of juice, so it's important to use the right thickener in the right amounts for a successful pie. Your email address will not be published. Pour the berry sauce into a jar and refrigerate for it to thicken. pinch salt I did let the blueberries sit with just the sugar for about 15 minutes to drain off the juice before adding other ingredients, but they didn’t release any juice so I just proceeded. Click here to pin it now! If it’s not a neutral tasting sugar, keep in mind that the flavour will be affected. In a pinch, you can use flour instead of cornstarch, but cornstarch produces better results. An easy blueberry compote recipe that can be used to top all of your favourite desserts, pancakes, and waffles. So I went with blueberry compote for the title (but I still refer to it with both names!). If you decide to use flour to thicken blueberry filling, plan on about 1 cup of flour for every 5 cups of fruit. I’m just popping in here quick with an easy homemade blueberry pie filling recipe. Thanks for your note! This is found in many store bought pies. First of all, this No Bake Blueberry Pie tastes absolutely amazing!. All-purpose flour is inexpensive and sold in any grocery store. Butter a 9-inch pie pan. Lay a row of dough strips going one direction (horizontal).Fold … I’m Gwen and if you’re looking for easy-to-make, delicious plant-based and gluten-free recipes you’ll want to make over and over again, you’ve landed in the right place! In the video, I'm sharing gluten free blueberry pie recipe! I have not tested with any, but I do know that the recipe would need to be altered to account for the extra liquid. Sharon’s 5 tips for canning pie filling. That is also normal. If it is used in excess in a pie, the thickener will make the filling gloppy, a gel-like mess. I have not tried to make it with any other sugar, but I’m sure that other dry sweeteners would work. It can be used any time you want to enhance a dessert, breakfast, or brunch item. Flour can be combined with sugar and tossed with fruit, so it needs no special treatment. In general, flour works best for thickening heartier orchard fruit pies, such as apple or peach pies. Yes, you can use either fresh or frozen blueberries to make this blueberry sauce recipe. Add 1 cup of blueberries, water, sugar, and lemon zest to a small pot. While the sauce is simmering, it’s going to be VERY watery and you’re going to wonder if you made a mistake somewhere or maybe if I made a mistake with the recipe. Bring the mixture to a boil and then reduce heat to medium-low. blueberry filling: ▢ I would proceed with caution with liquid sweeteners like maple syrup or agave. ... berries from crushing. Pro Tips: Keep pie dough for crust chilled before you roll it out and while you are making filling. Thanks for the recipe! Divide the pie dough in half and roll each half out into a 9-inch round. How to store blueberry pie filling. You can replace 1/2 cup of flour with a few tablespoons of cornstarch. I also added 1 Tbsp finely chopped culinary grade lavender buds in. thank you Kathie, So glad you liked it, Kathie! Pro-tip – If you want extra shiny, beautiful filling… No joke — the BEST blueberry pie I’ve ever made. I’m glad you liked it, Lea, and that it worked well with your substitutions to make a jam Thanks for taking the time to leave your note! Place 1 round of dough in the … The more cornstarch you use, the firmer your filling. In a large stockpot bring the water, sugar, corn starch and lemon juice and to a boil. Read more…. The real magic happens after the sauce cools and you refrigerate it. In many ways, blueberry pie filling is one of the quickest types to make because you don't have to peel, cut or prepare the fruit. Filed Under: Dessert, Diet, Gluten-Free, Nut-Free, Oil-Free, Recipes, Spreads Sauces and Dips 6 Comments. 1. Click to learn more. https://www.yummly.com/recipes/blueberry-pie-without-lemon-juice 2 tbsp lemon juice ▢ Remember the saying,”assemble COLD, bake HOT”. Wash and dry the blueberries and set aside. Cornstarch also offsets sweet berries, so taste your filling as you mix the berries in. If using frozen blueberries, there’s no need to thaw them before making the sauce, simply add them to the pot frozen and proceed. I wadded an extra tablespoon of lemon juice and surgar into mine and its great. Keep it in the fridge for at least 24 hours and when you check on it again, you’ll find a sauce that has thickened, significantly. This delicious, summery berry sauce is simple to make, and can be made with fresh or frozen berries. It always seems to me that canned pie filling (home made or store purchased) has lots of the thickener filling in it and not enough fruit. 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Favs: ) Thanks for the purposes of assigning commission on these sales, breakfast, or item. Logo are trademarks of Amazon.com, Inc. or its affiliates in lemon is! This is why when you ’ re ready to serve, either serve it COLD or warm it in!