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Blueberry Pie Filling

This recipe can be made half-sugarfree using Splenda®

This filling is so good, you'll want to find other ways to use it !


  • 3/4 cup sugar ( can use half Splenda here, but wouldn't use all Splenda to maintain proper consistency)
  • 3 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1/4 cup cold water
  • 5 cups fresh blueberries (divided)
  • 1 tablespoon butter
  • 1 tablespoon lemon juice
  • 1 pastry shell (9 inch baked)*

* Use this filling in a pre-baked pie shell, as a filling for fried pies or as a topping for cheesecake and ice cream.


  1. In a saucepan over medium heat, combine sugar, cornstarch, salt and water until smooth.
  2. Add 3 cups blueberries to above, bring to boil; cook and stir for 2 minutes or until thickened and bubbly.
  3. Remove from heat. Add butter, lemon juice and remaining berries.
  4. Stir until butter is melted.
  5. Cool.
  6. Pour into the pre-baked pastry shell. **
  7. Refrigerate until serving.

** If using later as fried pie filling or as a 'topper', keep it cool in the fridge until ready to use.

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