Ingredients:
- 600g Blueberries (2 pints)
- 100g Granulated Sugar
- 20g cornstarch
- 22 ml water
- 1 lemon juiced and zested
- 2g ground cinnamon
- 28g unsalted putter
- Pinch of kosher salt
Cooking method:
- Combine 300g blueberries with 100g sugar in pan with the lemon juice.
- Simmer on low heat, stirring often until the sugar dissolves and the berries are mashed.
- Make a slurry in a small bowl with cornstarch and water
- Add to pan with blueberries and bring to a boil.
- Add in the remaining 300g of blueberries, lemon zest and ground cinnamon
- Cool before adding to pie crust