Blueberry Pie Filling

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  Step 1

  In a small saucepan combine 1 cup of blueberries and sugar. Mash some of the blueberries with the back of a wooden spoon or spatula to release some of the juice. Cook on medium heat until the sugar has dissolved and the mixture has come to a rolling boil. Whisk cornstarch into the water. Pour into boiling blueberries. Cook until a thick jam has formed, then remove from burner and allow to cool for ten minutes.

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  Step 2

  In a large bowl combine the remaining blueberries and lemon zest. Fold jam into the berries. Now you're ready to fill your crust. This is enough filling for one 9" or two 6" pies.

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  Step 3

  I generally use a double crust with blueberry pie because it is a little juicy. I also brush the top crust with coconut milk and sprinkle a little sugar on it. Either cut a few slits or get crafty and use a mini cookie cutter on the top crust to release the steam while the pie is baking. I generally bake it at 400 degrees F for 35-45 minutes, until the crust is golden. Or bake as directed by your pre-made pie crust.

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