Easy Blueberry Pie Filling

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    Easy Blueberry Pie Filling

    Easy Blueberry Pie Filling

    (138)
    30min


    140 people made this

    My daughter loves blueberries so I like to make this easy pie. You can just as easily use blackberries if they are wild near you (and not sprayed). It's a nice summer dessert served cold with custard or whipped cream.

    Ingredients
    Serves: 8 

    • 1 (20cm) pastry shell, baked and cooled
    • 750g fresh blueberries
    • 1 tablespoon plain flour
    • 1 tablespoon butter
    • 1 tablespoon lemon juice
    • 1/2 cup caster sugar

    Directions
    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Pour half of the blueberries into the baked pastry shell.
    2. In a saucepan over medium heat, combine flour, butter, lemon juice and sugar. Mix thoroughly. Add the remaining half of blueberries and bring just to the boil. Berries should begin to pop open.
    3. Pour cooked berries over fresh berries. Chill pie and serve with whipped cream.
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    Reviews and Ratings
    Global Ratings:
    (138)

    Reviews in English (135)

    by
    2

    Used different ingredients. Very flavourful pie. I added 1/4 tsp vanilla and cinnamon. I also used more berries. Even though I forgot to add flour, it still turned out delicious! (I won't make that mistake again). It was a little runny, but not a disaster. Just a note: it's important to taste the berries before you begin, so you can adjust the sugar accordingly. Will definitely make this again. Thanks!  -  21 Jul 2008

    by
    1

    Altered ingredient amounts. The taste was wonderful, however, when cooking the blueberries, the flour, butter and lemon juice mixture was so thick and did not loosen even when the blueberries started to pop. I added more butter and lemon juice and it helped. Next time I will not use as much flour. But, I will definately make it again.  -  21 Jul 2008

    by
    1

    This is an easy, and by far the best, blueberry pie I've ever made. I look forward to making this pie because it's such a treat. Thanks, Nancy.  -  21 Jul 2008

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