Blueberry Pie Filling

I’ve made this with either fresh or frozen berries, with little difference in the final product. This also makes a great topping for ice cream, cheesecake or pound cake.

Combine in saucepan:

  • 5 cups blueberries
  • ¾ to 1 cup sugar
  • 3 ½ to 4 T cornstarch (or quick-cooking tapioca)
  • 1 T fresh lemon or lime juice
  • 1 t grated lemon or lime zest
  • 1/8 t salt

Simmer over medium heat until thickened. Pour into your favorite pie crust and bake according to crust directions.