Homemade Blueberry Pie Filling

 
Now that we are into the month of July, it won't be long before we are enjoying Blueberries. August ans Blueberries go together like peas and carrots and there is no better time to make a delicious blueberry pie!  I like to make my own Homemade Blueberry Pie Filling rather than start with raw blueberries in the pie. I find that I have much better success this way. There are no soggy bottoms!
 
This Homemade Blueberry Pie filling is excellent.  Its the result of many years of trial and error on my part. It is just sweet enough and just thick enough.  I can make it ahead a day or two prior to when I want to bake my pie.
 
That way on the day all I have to do is to make my crust and filling it.  I know that my filling will be perfectly cooked, and that my crust will brown evenly on the top and the bottom!
 
Its not too sweet and benefits from the additon of some lemon juice and zest which helps to preserve not only the color but adds a nice freshness to the flavor. 
 
I don't have the benefit of using wild blueberries here, which are the ultimate when it comes to making homemade blueberry pies!  I grew up on wild blueberries!
 
Every August my mother would put the whole family to work picking them in her secret blueberry picking patch. It was somewhere behindup  Paradise in the Annapolis Valley in Nova Scotia where I am from.
 
A very rural area. It would be hot, hot, hot  . . . the cicadas would be humming and the skeeters and black flies would be biting  . . .  and we were ever watchful for bears.
 
August is when they start fattening up for the Winter and they love wild blueberries as much as we do!
  
I once dropped my whole bucket of berries because my dad pretended to be a bear!  He came out from behind a bush growling and up the bucket went and me with it!  In any case this is a beautiful blueberry pie filling that I just hope you will enjoy as much as I do!

Homemade Blueberry Pie Filling

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With ImageWithout ImageYield: 8 (enough for one pie)
Author: Marie Raynerprep time: 5 Mcook time: 10 Mtotal time: 15 MThis is a simple to make and delicious Blueberry Pie filling. You can also use it to top cheesecake or as a pancake topping. If you like blueberries, you will LOVE this fabulously fruity filling!

Ingredients:

• 120g granulated sugar (10 TBS)
• 4 TBS cornflour (cornstarch)
• 80ml water
• pinch of salt
• the finely grated zest of one lemon
• 2 TBS fresh lemon juice
• 600g fresh blueberries, divided (6 cups)

Instructions:

1. Whisk the cornflour and sugar together in a saucepan until you can't see any lumps of cornflour. Stir in the water until smooth and then add 400g of the berries (4 cups). 
2. Bring to the boil over moderate heat, stirring.  Allow to boil gently until the mixture begins to thicken.  Stir in the lemon juice and lemon zest along with the remaining berries. Cook for 5 to 6 minutes longer. 
3. Cool completely then decant to a jar or bowl. Store covered in the refrigerator until you are ready to use. I recommend using it within 2 to 3 days because of the fresh berries in it.

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I always use my Butter & Lard Pastry to bake my pies. It makes such a beautifully flaky crust.  To make a blueberry pie, simply make the pastry, divide it in half and then roll out the bottom crust to fit in a 9 inch pie tin.
  
You then fill it with the cold blueberry pie filling and top with either a full crust or try to be fanciful as I have done with a lattice crust. Not a true lattice because I was tired by then, and I couldn't be bothered to weave it in.  Nevermind, it tasted some yummy.  About 35 to 40 minutes at 200*C/400*F/ gas mark 6.
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Butter Lard Pastry

Yield: makes 2 (9-inch) crusts
Author: Marie Raynerprep time: cook time: total time: This is a beautiful pastry.  Flaky just right.  You can add a touch of sugar to it if you are making a fruit pie.

Ingredients:

• 2 cups all purpose flour (280g)
• 3/4 teaspoon salt
• 1/3 cup butter (76g)
• 1/3 cup lard (or white vegetable shortening) (74g)
• 5 to 6 tablespoons of ice water
• (note: if using for a sweet pie, add 1 or 2 teaspoons of sugar.)

Instructions:

1. Mix flour with salt, and cut in butter and lard, until you have pieces of fat in the flour about the size of peas. Add ice water, one TBS at a time, tossing it in with a fork until pastry comes together. Form in to a ball and cut in two pieces. Form each into a round flat disc. Warp in cling film and refrigerate for 1 hour.

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This pie filling is so good and comes in handy for all sorts. It makes an excellent cheese cake topping and is also pretty wonderful spooned over pancakes.  Just sayin'!  Discuss  . . . 
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