Blueberry Pie Filling
Ingredients
- 4 cups frozen blueberries
- 1 cup water
- 1 cup sugar
- 4 tablespoons cornstarch
- 2 teaspoons lemon juice
- 1 teaspoon vanilla
- 1 teaspoon nutmeg
- 2 teaspoons fresh grated ginger
Instructions
- In a medium pot, whisk together the sugar, cornstarch, and nutmeg.
- Add the water, vanilla, and lemon juice and whisk to combine.
- Add the blueberries and stir to combine, cooking on medium heat until thick.
- Set in a bowl to cool and then put in fridge overnight.
- The next day, put the filling in a pie crust and bake for 55-60 minutes at 350°F. (For mini tarts, bake at 400°F for 18-20.)