This is the filling to top all fillings. Made with fresh blueberries and lemon zest, this will give you a glorious taste of summer anytime!
Blueberry Mini Pies!
WHAT YOU NEED:
2 pint blueberries
3/4 cup sugar
3 tablespoons cornstarch
3 tablespoons water
1 teaspoon lemon grind, grated
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoon butter
1 egg, well beaten with ½ pinch of salt for egg washing top of pie
Combine 1/2 the blueberries and the sugar in a pan. Simmer on low heat until sugar is melted and mixture is very liquidy. It only takes about 5 minutes, so watch it to make sure your sugar doesn’t burn.
Combine cornstarch and water in a bowl. When blueberry mixture is ready, add the cornstarch mixture to the blueberries. Cook over medium to low heat until mixture thickens.
Pour into a bowl and cool until warm.
Fold in remaining blueberries, lemon zest, cinnamon, nutmeg, and butter. Let cool completely before adding it to your pie crusts. This is also amazing over vanilla ice cream.
Enjoy!
Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips.
The Hob-bee Hive 