Blueberry Pie

Did you know that blueberry pies recipes were first seen in cook books in 1872 and they originated from Scandinavia? (Hillard).

Blueberries are consumed by the punnet load in our house. The boys have a game they like to play of trying to suck the juice out before actually eating them, which is a messy game indeed. So when l saw that National blueberry pie was going to be celebrated this week in the US I thought it would be fun for the boys to learn how to make pie filling...

So we have been busy in the kitchen making our own blueberry pies ready for the weekend to enjoy after our Sunday roast dinner.

For our pie crust we used our shortcrust pastry recipe which you can grab on the blog and made our homemade pie filling with only 3 ingredients, cornstarch, granulated sugar and of course the blueberries (and a little squeeze of lemon juice).

Head to the recipe below to grab how to make a blueberry pie filling and why not make your own and join in the celebrations...

Blueberry Pie

Prep time: 5 Minutes    Cook time: 3 Minutes Makes: large pie filling or 4 small pies.

Ingredients

800g of Blueberries- washed

120g of Granulated sugar

90ml of Water

2 tbsp of Cornflour

1tsp of Lemon juice

Equipment

Mixing bowl

Fork

Saucepan

Method

1. In the mixing bowl place the sugar and the cornflour. Using the fork mixing the ingredients together until there are no lumps from the cornflour.

2. Add the water and lemon juice and mix to make a watery paste.

3. Put the contents of the mixing bowl into the saucepan and over a low heat, heat the contents up.

4. Add the blueberries and stir continually until the paste turns a purple colour from the blueberries. When the sauce has thickened, the blueberries have softened  (the sauce is a deep violet colour) take the saucepan off the heat.

5. Once you have prepared the dough base add the blueberry filling and bake your pie.

6. Serve when required with custard or ice cream.

7. Enjoy!.