I love the the texture and flavor this technique produces in making blueberry filling. If you are tired of the overly processed and overly cornstarched taste of blueberry pie filling, give this a try. Method produces a "fresh blueberry" taste.
05Cook over medium heat until mixture comes to full boil and is clear and thick.
06Pour hot mixture into large bowl.Cool until warm.
07Fold in remaining 3 cups of blueberries, lemon rind, cinnamon,nutmeg and butter.
08Let cool before adding to pie crust.
09Add top crust and brush with egg wash, sprinkle with sugar.
10Preheat oven to 400°F but reduce heat to 375°F when you put pie in oven. Bake about 40 minutes. Check pie halfway through baking; cover edges with a strip of foil if edges are getting too brown.
11This technique works for any delicate fruit such as raspberries or strawberries.