Okay, so I’ve been on this huge blueberry kick lately. Like, seriously, I’ve been putting them in everything – smoothies, muffins, pancakes… you name it. And then, the other day, I had this brilliant idea: blueberry pie filling! I mean, who doesn’t love blueberry pie? But here’s the thing – I wanted to make a big batch and, well, not eat it all in one sitting. So, the question popped into my head: can you actually freeze blueberry pie filling?
My Freezing Experiment
I went ahead and made a big ol’ batch of filling. I used my go-to recipe – just blueberries, sugar, a little cornstarch for thickening, some lemon juice, and a pinch of cinnamon. I cooked it all up on the stove until it was nice and bubbly and thick, and the blueberries were all soft and juicy.
- First. Let the filling cool down completely. I put it in a bowl and that took a long time, so be patient with it.
- Second. Once cooled, put it into freezer-safe containers. I used a couple of those plastic ones with the tight-fitting lids. You could probably use freezer bags too, but I always feel like containers are a little sturdier.
- Third. Make sure to leave a little bit of space at the top of the container. You know, because things expand when they freeze.
- Last step! I popped them into the freezer, making sure they were sitting flat.
Then it’s show time, I took one of the containers out of the freezer and put it in the fridge to thaw overnight. The next day, I opened it up, and… It looked pretty good! I mean, the color was still that gorgeous deep purple, and it didn’t seem watery or anything.
So, I grabbed a spoon and took a little taste. Success! It tasted just as good as the day I made it. The texture was maybe a tiny bit different, but honestly, not in a bad way. It was still perfectly good for using in a pie, or on top of pancakes, or, you know, just eating with a spoon (don’t judge!).
So, there you have it! Turns out, you totally can freeze blueberry pie filling. Go forth and make all the pie filling your heart desires!
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