This blueberry pie filling is made with frozen berries. Cover and store in the refrigerator.
Ingredients
- frozen blueberries: 2 cups (mashed)
- water: 6 Tbsp (divided, cold)
- honey: 0.75 cup (to taste)
- lemon juice: 1 Tbsp (fresh)
- ground cinnamon: 0.5 tsp
- ground nutmeg: 0.25 tsp
- cornstarch: 2 Tbsp
- tapioca flour: 2 Tbsp
- arrowroot flour: 2 Tbsp
Metric Conversion
Stages of cooking
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Combine mashed blueberries with 2 tablespoons of cold water in a saucepan over low heat. Heat until boiling, stirring to avoid sticking. Stir in honey, lemon juice, cinnamon, and nutmeg.
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Mix remaining 4 tablespoons cold water with cornstarch, tapioca flour, and arrowroot flour to form an even, milky solution with no lumps. Add this slowly to boiling berry mixture while stirring evenly. Remove from heat and let cool.
