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Blueberry Pie Filling

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Blueberry Pie Filling

Author: Chef

Time:

N/A

Difficulty:

N/A

Serving Size:

Yield: 8 pounds

Ingredients:

6 3/4 pounds Canned Blueberries, unsweetened ( 1 #10 can)
1 3/4 pounds Granulated sugar
4 1/2 ounces Cornstarch
8 fluid ounces Water
1/2 teaspoon Ground cinnamon
1/2 fluid ounce Lemon juice
1 tablespoon Lemon zest, grated fine

Instructions:

1. Drain the juice from the canned blueberries, reserving both the fruit and the juice.

2. Measure the juice and, if necessary, add enough water to provide 1 quart (1 liter) of liquid. Bring to a boil, add the sugar and stir until dissolved.

3. Dissolve the cornstarch in 8 fluid ounces (240 milliliters) of water.

4. Add the cornstarch to the boiling juice and return to a boil. Cook until the mixture thickens and clears. Remove from the heat.

5. Add the cinnamon, lemon juice, lemon zest and reserved blueberries. Stir gently to coat the fruit with the glaze.

6. Allow the filling to cool to room temperature, then use it to fill prebaked pie shells or other pastry items.

Notes: Method: Cooked Juice Filling

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