Blueberry Pie Filling

Yeild 2-9inch pies 

Ingredients: 

Frozen blueberries                 2 lbs.   

Juice from blueberries          14 oz. 

Granulated sugar                    9 oz. 

Cornstarch                        2.25 oz. 

Nutmeg (optional)               .25 oz. 

Lemon Juice                          1 oz.

Method of Preparation:

1) Gather equipment and scale ingredients. 

2) Defrost the berries and drain well. Reserve the berries and the juice.

3) Place 3/4 of the juice in a heavy-bottomed pot, add the granulated sugar, and boil. 

4) Make a slurry by placing the cornstarch in a bowl and adding the remaining liquid while whisking. 

5) Add the nutmeg and lemon juice to the slurry.

6) When the juice mixture begins to boil, slowly add the slurry, whisking constantly. Bring to another boil. 

7) Cook until the mixture is thickened and translucent, approximately one minute.

8) Remove from heat and fold in the berries.

9) Cool the filling and pour into a prepared pie shell. 

10) Roll out another piece of dough and place on top of pie. roll under the edges and flute them. make a cut in the top of the pie to let steam out.

11) Put pie onto parchment lined sheet tray and bake.