Homemade Blueberry Pie Filling Recipe

I love my homemade blueberry pie filling recipe. So easy to make and simply delicious.  
There are a few in my family that love blueberry pie from scratch and it's even better served with homemade vanilla ice cream.

Note: do not wash your blueberries until you are ready to use them.  The chalk-like bloom on the blueberries is what keeps them fresh and firm.

Buy some fresh berries from the store and lets get started...


Have you ever tasted homemade blueberry pie filling? So easy to make and simply delicious.  Now go to the supermarket and buy some blueberries and lets get started! #misshomemade


FRESH BLUEBERRY PIE FILLING RECIPE

1 quart blueberries
2 TBS flour
1 TBS homemade unsalted butter
Dash salt
1 TBS lemon juice
1/2 cup sugar
1/2 cup brown sugar, packed

1 baked pie shell (recipe below)
whipped cream or ice cream if desired

Mix half the blueberries, flour, butter, salt and lemon juice together in a heavy saucepan. Add the sugars. Cook over low temperature, stirring constantly (do not add additional liquid).  When mixture has thickened (in about 5 minutes), remove from the heat and cool. Add remaining blueberries. Fill the pie shell and chill. When ready to serve, top with the whipped cream or ice cream. The first of many fresh blueberry recipes for you.






You don't have to use this pie crust just for my fresh blueberry recipes; this pie pastry crust is out of the world. It is buttery and flaky, and easy to work with.

NO FAIL PIE CRUST

1-1/2 cups flour
1-1/2 cups cake flour
1 TBS white sugar
1/2 tsp salt
3/4 cup homemade unsalted butter, cold
1/4 cup lard, cold
1 egg yolk
7 TBS ice cold water
1 tsp vinegar

NOTE: I cannot stress enough that the butter, lard and water must be very cold. You may pop them in the freezer for a few minutes to be certain. Chill the dough down once more before it is rolled out. To prevent soggy pie crust, brush the bottom crust thinly with egg white. This recipe make two 9 inch crusts.

In a small bowl, whisk the egg yolk, vinegar and water. Set aside.

Mix both flours, sugar and salt together in a bowl. With a pastry cutter, cut in the very cold butter and lard until it looks like small peas.

Add the yolk mixture in with this flour mixture, and stir until moistened and dough hold together. Gather into a ball and divide in two.

Cover with plastic wrap and place in the fridge for 30 minutes before rolling out. Now use the fresh blueberry filling recipe above to fill it.



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