Blueberry pie filling for 2 (nom)

picture of blueberry pie filling

Because, pie day. And because E says I’m not always the best influence. (Moi?)


So the recipe. We make it a bunch in the summer when there are gobs of blueberries everywhere. It also happens with the strawberry excess.

2.5 cups blueberries, divided. Can use frozen, too.

3 Tablespoons water

2 Tablespoon cornstarch

1/4 cup sugar

dash of salt

1 tablespoon vanilla extract, or whatever feels right.

1/2 tablespoon coconut oil

dash cinnamon

Whisk water, cornstarch, sugar and salt until smooth in a saucepan. Heat over medium high with 2 cups of blueberries. With fresh it takes 2 min, for frozen, about 4 min. Stir continuously until the mixture boils. Add in the remaining 1/2 cup blueberries, extract, oil and cinnamon.

Pour into a 7 X5 pyrex or whatever heat safe dish you have. Let cool in the fridge, and enjoy.

Gluten free, dairy free, vegan, low histamine, a small amount is low fodmap…

About Cheryl Harris

Life played a funny trick on me. I've studied nutrition for years, and much to my surprise, found out that I could manage many of my health issues via diet. I've been GF for years, and I've got a bunch of allergies and sensitivities. But it definitely doesn't keep me from cooking, baking and enjoying my food. Thanks for stopping by.
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2 Responses to Blueberry pie filling for 2 (nom)

  1. Added this link to my gluten-free blueberry pie recipe roundup, Cheryl. Thanks! 🙂


  2. aw, thanks, Shirley! I didn’t know if anyone was still out there. 😉

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