Whisk together the egg and 1 tablespoon water in a small bowl to make an egg wash. Brush the egg wash on the edges of the pie crust (and the dough cutouts, if using).\ Place the pie on a rimmed baking sheet (if using the dough cutouts, arrange them on top of the filling) and bake for 25 minutes. Top Crust: Remove the other pie crust from the fridge and roll into an equally large circle.Cut dough into 1 inch wide strips. Then bring the heat to medium-low and cook the ingredients for about 10-15 minutes. Copyright © 2014–2020Delightful Adventures. Nutrition info is based on 1 serving (2 tablespoons). Pro-tip – If you want extra shiny, beautiful filling… Tag. So happy you like the recipe, thanks so much for your note , This turned out great. My official taste tester (the hubs) proclaimed the pie to be a very close runner up to our favorite blueberry dump cake (hard to beat blueberry pie filling… If you like this fresh blueberry compote recipe, you may also like these other vegan blueberry recipes: If you make this recipe, please let me know about it in the comments below! Gently line a pie plate with bottom crust and brush with part of the egg wash before adding blackberry filling. Sharon’s 5 tips for canning pie filling. ... berries from crushing. Tips for … There’s also maple caramel sauce and of course, coconut whip that goes with almost everything. Place 1 round of dough in the … If you cut into a hot pie, the filling will ooze, making a soggy mess. Why you should make this No-Bake Blueberry Pie. Cornstarch also offsets sweet berries, so taste your filling as you mix the berries in. pinch salt And then there’s this easy blueberry compote I’m sharing with you today. 2 tbsp lemon juice ▢ Refrigerate overnight to thicken. I used a pre-made pie crust and frozen blueberries. Amazon and the Amazon logo are trademarks of Amazon.com, Inc. or its affiliates. In general, flour works best for thickening heartier orchard fruit pies, such as apple or peach pies. You’ll then stir in the lemon juice, and let it cool. Butter a 9-inch pie pan. Simmer for 10 minutes, stirring occasionally. And no need to thaw or make any changes to the recipe, just add the frozen blueberries directly to the pot and proceed. The real magic happens after the sauce cools and you refrigerate it. The sauce … Can I Substitute Quick Cooking Tapioca for Cornstarch in a Blueberry Pie? Pour filling into the prepared pie … This recipe makes 1 cup of blueberry sauce. Blueberry filling made with cornstarch is typically translucent. A blueberry pie is done when the filling has thickened slightly and is bubbling. Since I haven’t tested with them, I cannot give specific instructions on how to do so. 2 tsp pure vanilla extract ▢ This program utilizes cookies to track visits for the purposes of assigning commission on these sales. SO many things! (Note: I’ve outlined the step-by-step on how to make this vegan blueberry compote here, but find the full recipe, ingredients, and directions at the end of this post.). Add fresh blueberries in a saucepan along with sugar, cornstarch, lemon juice, and water. 2. Tapioca can be substituted in a one-to-one ratio for cornstarch. I did let the blueberries sit with just the sugar for about 15 minutes to drain off the juice before adding other ingredients, but they didn’t release any juice so I just proceeded. If so, please share a picture with me on Instagram! Remember the saying,”assemble COLD, bake HOT”. Also, keep in mind that acidic ingredients (like lemon juice or vinegar) can weaken cornstarch’s ability to thicken, and it should never be used for pies you intend to freeze—it will turn spongy when thawed. Divide the pie dough in half and roll each half out into a 9-inch round. I also added 1 Tbsp finely chopped culinary grade lavender buds in. It’s a sweet, delicious blueberry sauce with a hint of fresh lemon flavour that also pairs well with so many desserts and breakfast favourites. 3. Delightful Adventures is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and links to Amazon.com, Amazon.ca, and Amazon.co.uk. You can also add lemon zest or cinnamon for extra flavor. By: Gwen Leron Published: August 9, 2019 Last Updated: August 16, 2019 6 Comments. In a pinch, you can use flour instead of cornstarch, but cornstarch produces better results. When you look up how to thicken blueberry compote, the most popular method is to add cornstarch to the sauce while it’s simmering, but I prefer to cook the juices down and then refrigerate to thicken it naturally. If it is used in excess in a pie, the thickener will make the filling gloppy, a gel-like mess. Cool and place in a glass jar. King Arthur Flour: Thickening Fruit Pies: No Runs, No Drips --- No Errors, TheKitchn: 5 Tips to Avoid Soggy Summer Fruit Pies, Williams-Sonoma Essentials of Baking; Cathy Burgett. Flour can be combined with sugar and tossed with fruit, so it needs no special treatment. Nutrition info is only to be used as a rough guide. I increased the corn starch by about a tablespoon. The crumbs will absorb any excess juices so they don't make the crust soggy. The final consistency is going be slightly thick, but still with some runny syrup, it won’t be thick like a sauce that was thickened with cornstarch. All you need is FIVE ingredients. Click to learn more. Heat oven to 425 degrees. Add the remaining cup of blueberries … Serve it cold or warm it up slightly. You can replace 1/2 cup of flour with a few tablespoons of cornstarch. How to store blueberry pie filling. Before writing this post, I wasn’t sure myself. This is why when you are making a lemon meringue pie, the lemon juice is added after the cornstarch has thickened the filling. To avoid a runny blueberry pie, use smaller berries, use tapioca flour, and allow the baked pie to cool as instructed in the recipe!If your pie still has some excess liquid after cutting it, just spoon it out or soak it up with paper towel. Sterilize 2 quart jars along with the lids in boiling water or in a dishwasher run without soap. All-purpose flour is inexpensive and sold in any grocery store. Even after you take your easy blueberry sauce off the heat and stir in the lemon juice, it’s still going to be watery. I love the idea of using culinary lavender in the compote, Erin! Bring to a boil and then lower the heat and simmer. I’m glad you liked it, Lea, and that it worked well with your substitutions to make a jam Thanks for taking the time to leave your note! Keep it in the fridge for at least 24 hours and when you check on it again, you’ll find a sauce that has thickened, significantly. If using frozen blueberries, there’s no need to thaw them before making the sauce, simply add them to the pot frozen and proceed. ", Copyright © 2020 Leaf Group Ltd., all rights reserved. The main drawback to using flour over cornstarch or other thickeners is its propensity to become cloudy or gummy. As part of this Amazon Associates program, this website will post customized links, provided by Amazon, to track the referrals to their website. Be careful not to heat it too much, or it will be too hot to serve right away (you wouldn’t want to drizzle piping hot sauce over an ice cream dessert!). An easy blueberry compote that can be used to top all of your favourite desserts like ice cream and cheesecake and even breakfast dishes like pancakes and waffles. Click to learn more. It always seems to me that canned pie filling (home made or store purchased) has lots of the thickener filling in it and not enough fruit. Bring the mixture to a boil and then reduce heat to medium-low. They are both the same thing, these names are just different ways of referring to it. Store leftover blueberry sauce in an airtight container, in the refrigerator, for up to 2-weeks. When undercooked or used in excess, cornstarch can have a chalky taste and texture. Drain off any excess juice. When using tapioca as a thickener, allow the pie filling to sit for at least 15 minutes to absorb the juices before spooning it into the crust. Happy Monday everyone! Pour the berry sauce into a jar and refrigerate for it to thicken. Mix the remaining sugar with the flour and toss gently with the berries. If you are planning on making blueberry pie filling without cornstarch because of allergies or intolerances, tapioca flour, all-purpose flour and Clear Jel would all be good choices. No Bake Blueberry Cream Cheese Pie With Condensed Milk & Lemon Juice. I use organic cane sugar to make this sauce because it has a neutral flavour. In many ways, blueberry pie filling is one of the quickest types to make because you don't have to peel, cut or prepare the fruit. Combine some of the sugar with the berries and let them sit for 30 minutes. Remove pot from the heat and stir in lemon juice. Step 1 – In a separate cup, whisk water and ClearGel (or cornstarch) together to make a slurry, set aside.. Use 1 ounce (28 g) of ClearGel or 1/2 ounce of cornstarch. Coat them with regular white sugar, not too much, just enough to bring out the natural sweetness. Click here to pin it now! Plus, I like to can my pie filling in quart jars because I find that one quart of blueberry pie filling is the perfect amount for a standard 9-inch pie. This delicious, summery berry sauce is simple to make, and can be made with fresh or frozen berries. After a little time, add the rest of the blueberries (I do this so there are two different textures of berries in the final sauce), simmer again for a few more minutes, and then remove from the heat. This was delicious! I have not tested with any, but I do know that the recipe would need to be altered to account for the extra liquid. Simmer for 10 minutes, stirring occasionally. But blueberries produce a lot of juice, so it's important to use the right thickener in the right amounts for a successful pie. Please read the helpful info and Q & A above before making this recipe to ensure success. When you’re ready to serve, either serve it cold or warm it slightly in the microwave or on the stove. thank you Kathie, So glad you liked it, Kathie! I’m Gwen and if you’re looking for easy-to-make, delicious plant-based and gluten-free recipes you’ll want to make over and over again, you’ve landed in the right place! We use the recipe for just about everything but pie. So I did a little research and couldn’t find anything to differentiate the two toppings. To prepare blackberry filling, in a large bowl, add blackberries, sugar, cornstarch and lemon juice and gently toss to combine. You can serve the sauce warm, after it’s cooled off before refrigeration, if you don’t mind a runnier sauce, or you can wait to serve after it has thickened. Ingredients: 8 (blueberries .. cornstarch .. optional .. pie .. rhubarb ...) 2. Blueberries tend to exude a lot of juice during cooking and flour doesn't have quite the thickening power of cornstarch. In a large stockpot bring the water, sugar, corn starch and lemon juice and to a boil. How Do I Thicken Blueberries to Make Pie Filling? As you can see, there are tons of ways to use blueberry pie filling. Bring the mixture to a boil and then reduce heat to medium-low. So, the title of this recipe says it’s easy, and I promise you, it’s VERY easy to make! Pro Tips: Keep pie dough for crust chilled before you roll it out and while you are making filling. blueberry filling: ▢ Try sprinkling some graham cracker crumbs in the bottom of the crust before you add the filling. All images and content on this website are copyright protected. Directions. https://www.yummly.com/recipes/blueberry-pie-without-cornstarch I would proceed with caution with liquid sweeteners like maple syrup or agave. Mix gently so that the blueberries will get covered with cornstarch; the cornstarch will help to thicken the pie filling… The recipe was great! We love it on, no bake cheesecake, blueberry pie bars and it’s even our favorite blueberry pancake topping. Mix dry ingredients in saucepan. you just take that dessert over the top. // Leaf Group Lifestyle. In a pinch, you can use flour instead of cornstarch, but cornstarch produces better results. If you're using frozen berries, increase the flour by 1/4 cup. Although it's tempting, wait to cut the pie for at least two hours. The main advantage to using flour instead of cornstarch is its availability. The number one complaint I hear about homemade blueberry pie is that the filling … Blueberry pie filling can be store in a covered container in the fridge for about 4-5 days. Do not republish any recipes or text. Cornstarch is a better choice for delicate berry pies. No joke — the BEST blueberry pie I’ve ever made. It can be used any time you want to enhance a dessert, breakfast, or brunch item. This berry compote is simple to make, and can be made with fresh or frozen berries. https://www.yummly.com/recipes/blueberry-pie-without-lemon-juice First of all, this No Bake Blueberry Pie tastes absolutely amazing!. , Your email address will not be published. Add 1 cup of blueberries, water, sugar, and lemon zest to a small pot. Add the remaining cup of blueberries to the pot and continue to summer for another 8 minutes. Required fields are marked *, I have read and accepted the Privacy Policy *, Hi! An easy blueberry compote recipe that can be used to top all of your favourite desserts, pancakes, and waffles. Even if you're out of cornstarch, you likely have some flour in your pantry. Wash and dry the blueberries and set aside. As an Amazon Associate I earn from qualifying purchases. BASIC BLUEBERRY PIE FILLING. https://www.breeshook.com/healthy-low-sugar-blueberry-pie-filling Desserts are always delicious on their own, but when you add a topping to it, (like I suggest in most of my dessert recipes!) My family’s Easy Homemade Blueberry Pie Filling Recipe. This is found in many store bought pies. Add half of the blueberries and all of the other ingredients to a small pot. Make sure you bake the pie long enough -- a golden-brown crust doesn't tell you if the filling is done and pies thickened with flour may thicken more as they cool. But if you don’t want to use it right away, there are ways to save it for a rainy day. Your email address will not be published. ¼ cup tapioca flour (see note) ▢ In a large bowl place 2-3 pints of fresh blueberries. Use quick-cooking tapioca or a specialty product formulated for thickening fruit pies, for excellent results. 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