Blueberry Pie Filling
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
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