Blueberry Pie Filling

raw-packed blueberry filling for a double-crust pie

Makes 1 9-inch pie · 175 kcal per serving

Ingredients

• 900 g blueberries
• 153 g white sugar
• 41 g cornstarch
• 27 g lemon juice
• 4.5 g lemon zest
• 1.8 g ground cinnamon
• 2.7 g salt
• 18 g butter

Method

1. Mix: Toss the berries with the sugar, cornstarch, lemon juice and zest, cinnamon, and salt until no dry starch is left.
2. Fill: Tip into a chilled unbaked crust, mounding slightly, and dot with the butter. Top and cut vents.
3. Bake: 425°F / 220°C for 20 min, then drop to 375°F / 190°C until the juices bubble thickly through the vents, ~45–55 min. Frozen berries go in unthawed and need the long end.
4. Cool: Rest at least 4 h before cutting; the starch only sets as it cools.

Notes

Fills one 9-inch double-crust pie. Pair with the All-Butter Pie Crust run at 2×.