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If you’re anything like me, you’re probably a HUGE blueberry pie fan. I’m not talking about the crap that comes out of a can, either. Real blueberries in a thick and syrupy glaze created in one’s own kitchen cannot be matched by Comstock. I am so glad I found this recipe!
This recipe for blueberry pie filling teaches you how to make up a large batch so that you can enjoy the pastry right now and freeze some up for later. Wouldn’t it be nice if when you had a hankering for fresh, homemade blueberry pie all you had to do was open your freezer?
This recipe was even approved by my mother – and that, ladies and gentlemen, is a big deal! She makes the best blueberry pie filling (or any pie filling, really) but she still wanted the recipe for this one. That’s something!
Recipe courtesy of Alton Brown.
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Quick Tip: Blueberries from your own bushes or the farmer’s market (when in season) work best for this recipe.