Blueberry Filling

This is my base recipe for a one crust pie, a compote with other fruits thrown in , or just an individual dish topped with whipped cream, or shaved dark chocolate or ice cream. Versatile and delicious!

4 cups blueberries, washed and dried

1/2 cup of water + 2Tbsp. divided

2 Tbsp. of cornstarch

1/4 cupĀ  sugar

1 tsp. lemon juice

pinch of salt

Measure out 1 cup of blueberries and place them in a medium saucepan with 1/2 cup of water. Cover and bring them to a boil.

In a small bowl whisk together the cornstarch and 2 Tbsp of water. Set aside.

When the water and blueberries have come to a boil, lower the heat and simmer, stirring constantly until blueberries start to burst and the juices begin to thicken. (about 4 minutes). While still stirring, add the water/cornstarch mixture, sugar, lemon juice and salt. Simmer until mixture becomes translucent.

Remove from the heat and quickly fold in the remaining berries. Spoon into a baked 9″ pie shell, a serving bowl, or individual fruit dishes and allow to sit for at least 2 hours before serving.

Variations- #1- I will use 5 cups of berries when not making a pie, more fruit = more flavour!

#2 Try with 1/2 blueberries then 1/2 raspberries, blackberries OR chopped strawberries.

#3 Spoon filling over meusli, oatmeal, cold cereal or yogurt for breakfast. ENJOY!

HINT: always taste the berries before starting, if they are tart you can increase the sugar by a few tablespoons.