Blueberry Filling for a Covered Pie

Blueberry pie is very popular for good reasons. The flavour is mild, but delicious and the berries freeze well so they are available year around. This is my mother-in-law’s recipe. I prefer to leave some berries uncooked so that they stay hole and give a bit of crunch


  • 900 g (6 cups) fresh blueberries (divided)
  • (60 ml) ¼ cup water
  • 50 g (¼ cup) white sugar
  • 2 tablespoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • Pinch of nutmeg
  • 1 tablespoon lemon juice
  • 30 g (2 tablespoons) butter cold, cubedDirections

Cook and stir 600 g (4 cups) blueberries, water, sugar, cornstarch, cinnamon, nutmeg and lemon juice in a saucepan over low heat until mixture is thickened. Stir often to avoid burning and/or sticking.

Remove from heat and add butter and the remaining blueberries; stir and allow to cool before filling unbaked crust.