All-purpose Blueberry Pie Filling
This is such a wonderfully handy recipe to have. You can use it to make pies, cakes, tarts, or jelly rolls. Spoon it over ice cream, fold some into whip cream for an instant blueberry fool, or eat it as it with your favourite cookies as scopes. You can add a little vanilla or almond extract, spices or a bit of brown sugar if you like.
If not using right away, allow the mixture to come to room temperature and store, covered in the fridge for up to five days. Or make extra and freeze in freezer-proof containers for up to four months.
All-purpose Blueberry Pie Filling
4 cups fresh or frozen blueberries, washed and topped
1 cup white sugar
3 tbsp cornstarch, tapioca starch (regular, not instant) or arrowroot powder (please note if you are going to be freezing this pie filling try to use arrowroot or tapioca powder as cornstarch has a tendency to make frozen sauces turn lumpy or sponge-like, tapioca also gives sauces and pie fillings a nice gleam)
¼ cup water
¼ tsp salt (optional)
2 tbsp butter
1 tsp lemon extract (if tolerated by your bladder)
Combine all the ingredients but the butter in a heavy-bottom saucepan over medium heat (or medium-low if your stove top is very hot), uncovered. Stir often to prevent the blueberry filling from sticking to the bottom of the pan.
Continue cooking until the mixture has thickened up quite a bit. Remove the pan from the heat and gently fold in the butter, incorporating everything well.
Makes about 2 ½ -3 cups of blueberry pie filling when completed