To make this one resemble the rotisserie chicken I adore so much, I made it up. Here is my rendition because it is so costly here.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 8 |
Ingredients
- 4 pints fresh blueberries, divided
- ¼ cup white sugar
- ¼ cup water
- 1 ½ tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 2 tablespoons cold butter, cut into pieces
Instructions
- Place 3 pints blueberries, sugar, water, cornstarch, and cinnamon in a saucepan; cook and stir over medium-low heat until sugar is dissolved and mixture is slightly thickened, 10 to 15 minutes.
- Remove saucepan from heat; gently stir in butter and remaining blueberries so blueberries stay whole. Allow to cool.
Nutrition Facts
| Calories | 150 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 4 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 23 mg |
| Sugars | 23 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
I made it according to the recipe but instead of water and cinnamon I used cinnamon schnapps. I now have a favorite pie, and everyone liked the flavor. .
It came out great. I used less cinnamon than the recipe called for. I can still taste it, so I’m glad I did.
Since it is Christmas Eve, and the only available blueberries are from Peru, this is Perfect for blueberry filling! The measurements of the ingredients are right on, and the added cinnamon boosts the “flavor” of these blueberries!
Delicious. I tried this recipe last year, and now I’m back to make it again. Everything worked out great, just used 1 less pint of blueberries, thanks David!
This recipe is a total failure. Save yourself the time and grief and find another recipe.
Omit the cinnamon. I sprinkled one time on it and it was too much so I’m not doing that anymore. I changed it to keto with a keto sugar and a keto thickener at my son’s. I don’t know the name of either one but it turned out pretty good. I couldn’t taste the cinnamon but when I first put it in, I did not like it.
I didn’t add as much sugar as was suggested. I made it to put on top of cheesecake so adjusted the amounts. It was good.
It was great. I only had ~2 pints (2lbs) of blueberry and that was enough for the pie filling. I should have let it cool completely before putting into the raw pie crust to bake at 375 for 20-30 minutes. But it tasted great!
I halved the recipe as I was using for a topping for cheesecake. I used 1/2 cup of sugar, 1 tbsp of cornstarch as I was using frozen blueberries, 2 tbsp lemon juice and eliminated the water. This was delicious and can’t wait to try it on the cheesecake.
I added a tiny bit of nutmeg and a squirt of lemon juice. The taste is very nice. I put mine in jars to use it for tuenovers in the morning.
Followed directions exactly but to me still was lacking, so I added a splash of vanilla ( maybe 1/2 teaspoon ) making this filling giggly~good.
Delicious!
Tastes great! Put it in a jar and gave it to my husband. He likes it that way
Followed the directions exactly and was absolutely amazed at how simple it was. Awesome
I bought a blueberry pie from the grocery store and the blueberry filling was dry and porous. it was weird, I dont know how that can happen. but had frozen blueberries so I made this and replaced the filling. I hate making crust. It was pretty good.
II made 1/2 recipe for cheesecake topping. It was delicious!
Used as a topping for cheese cake. threw in some blackberries because I had them on hand. Was a little thin but overall very good
I didn’t make any changes. The recipe I always follow the first time I use it. The pie filling was sweet enough for my household and family. I got many complements on it. I made Blueberry Angel Dessert. Everyone was impressed, especially the birthday girl.
Very simple to make and tastes very good too!! Quick and easy I love it!!!
I don’t know ????? how to do this
Didn’t make any changes. I am definitely making it again, and again. Especially since buying a Pie Filling can is getting expensive.