Fresh blueberry pie filling to accompany your favorite pie crust.

1. Now We’re Cookin’ . 1601 Payne St. Ste C . Evanston IL . www.nwcookin.com . info@nwcookin.com
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Blueberry Pie Filling
9” Pie 6” Pie
1 each Unbaked Pie Shell
2 pints 1 ½ cups Blueberries, rinsed, drained and cleaned
¾ cup ¼ cup Sugar
2 Tbsp. 2 tsp. Unsalted Butter
3 Tbsp. 1 ½ Tbsp. Cornstarch
¼ tsp. Pinch Salt
1 tsp. ¼ tsp. Lemon Zest, finely grated
½ tsp. ¼ tsp. Cinnamon
Egg Wash
Pre-heat oven to 375
In a medium saucepan, combine half of the berries, butter, cornstarch,
granulated sugar and salt. Place over medium heat and cook, stirring
occasionally, for 5- 6 minutes, or until the mixture becomes thick and
shiny. Remove the pan from the heat and stir in remaining berries,
cinnamon and lemon zest.
Remove Pie shell from freezer and brush the bottom with egg wash. Pile
the blueberry mixture in the shell. Roll out remaining dough and cut into
strips. Follow handout for assembling lattice top crust.
Bake for about 1 hour or until the entire top of crust is golden brown and
the filling is bubbling. Let cool for at least 2 hours before cutting.