Blueberry Pie Recipe
- Thread starter LindaSW
- Start date
This pie is going to a BBQue this weekendSplicer205
Deceased
Do you happen to have any clear-jel on hand, or can you get some? If you do, I can give you a recipe that is quick, easy, and good. IMHO clear-jel is the only way to go with blueberry pie if you don't want it runny. Runny tastes good, but doesn't look as nice. If you have clear-jel, it'll be a breeze. 
Splicer205
Deceased
Great! Many people don't stock clear-jel. It has to be Clear-Jel, NOT Sure Jell. O.K.?
Have to clarify that so if your pie screws up, you don't throw it at me.
3 1/2 c Fresh or thawed blueberries (unsweetened frozen are o.k. to use)
3/4 c Granulated sugar, or more if you like
1/4 c Clear Jel
1 c Cold water
3 1/2 ts Bottled lemon juice
If desired, food coloring can be added.
3 dr Blue food coloring (opt.)
1 dr Red food coloring (opt.)
Bring water to boil. Put blueberries in water and boil for 1 min. (I don't boil mine that long, we like them a little firmer) Drain and keep them warm. (covered bowl or whatever)
Mix Clear Jel and sugar in large kettle. Make sure the Clear Jel is mixed thoroughly with the sugar. Then add water, and food coloring if desired. Cook on medium high heat until mixture thickens. Add lemon juice and boil 1 minute, stirring constantly. Add berries, stir, and put in pie crust.
Good Luck!
Have to clarify that so if your pie screws up, you don't throw it at me.
3 1/2 c Fresh or thawed blueberries (unsweetened frozen are o.k. to use)
3/4 c Granulated sugar, or more if you like
1/4 c Clear Jel
1 c Cold water
3 1/2 ts Bottled lemon juice
If desired, food coloring can be added.
3 dr Blue food coloring (opt.)
1 dr Red food coloring (opt.)
Bring water to boil. Put blueberries in water and boil for 1 min. (I don't boil mine that long, we like them a little firmer) Drain and keep them warm. (covered bowl or whatever)
Mix Clear Jel and sugar in large kettle. Make sure the Clear Jel is mixed thoroughly with the sugar. Then add water, and food coloring if desired. Cook on medium high heat until mixture thickens. Add lemon juice and boil 1 minute, stirring constantly. Add berries, stir, and put in pie crust.
Good Luck!
Splicer205
Deceased
You're very welcome. It's a good recipe and the one I use to can my pie filling. I make mine with these quantities.
FOR 7 QUARTS FILLING
6 qt blueberries
6 c Granulated sugar
2 1/4 c Clear Jel
7 c Cold water
1/2 c Bottled lemon juice
Coloring if desired:
20 dr Blue food coloring
7 dr Red food coloring
FOR 7 QUARTS FILLING
6 qt blueberries
6 c Granulated sugar
2 1/4 c Clear Jel
7 c Cold water
1/2 c Bottled lemon juice
Coloring if desired:
20 dr Blue food coloring
7 dr Red food coloring
LindaSW
Senior Member
ClearJel Starch
Use ClearJel Starch for smooth, dependable thickening of fillings, sauces and gravies. Where recipes call for corn starch, simply substitute with ClearJel. You can also use ClearJel in place of flour, in gravies, where flour is used as a thickener. ClearJel won't hide the flavors like flour does and will maintain its thickness and consistency upon reheating after refrigeration or freezing.
You can purchase it at :
http://www.kitchenkrafts.com/default.asp
Use ClearJel Starch for smooth, dependable thickening of fillings, sauces and gravies. Where recipes call for corn starch, simply substitute with ClearJel. You can also use ClearJel in place of flour, in gravies, where flour is used as a thickener. ClearJel won't hide the flavors like flour does and will maintain its thickness and consistency upon reheating after refrigeration or freezing.
You can purchase it at :
http://www.kitchenkrafts.com/default.asp
blue gecko
Inactive
We make a blueberry/cheesecake that goes over well for potlucks. Its super easy: mix softened cream cheese(2 pkgs) with two cups of sweetened whipped cream (or dreamwhip) and the minced zest of 1 lemon. Spoon into a graham cracker crust. I like to push it up around the edges and make a well in the middle. Pour in blueberry pie filling and chill. Yum!
Splicer205
Deceased
Here's some more info, LilRose. It's great stuff. You know those smooth, creamy fruit pies at restaurants, or that bag of glaze you pay a fortune for at the grocery to try for the restaurant consistency at home? Ahhh, wait til you try this!
Clear Jel is a specially processed Amioca starch. It has been pre-gelatinized (pre-cooked) and will swell or thicken instantly without cooking. It creates exceptional clarity, smoothness of texture with little or no starchy taste when used in a variety of ways in food preparation. It has a wide viscosity range. Constituencies of food can be changed from very thin to thick by simple starch adjustments. The nutritional value of Clear Jel is that of carbohydrate: such as cornstarch. Its calorie contents are the same as other carbohydrates, which is 4 calories per gram. This food starch has been on the commercial market for 25-30 years. Clear Jel is an amazing food starch that thickens foods instantly without cooking. It resembles cornstarch and the results are similar, however, Clear Jel offers many major advantages to your cooking preparations.
· It reduces the amount of sugar needed in certain recipes.
· It reduces the amount of time spent in food preparation.
· It reduces calories in many recipes
· It saves you money.
· It thickens foods instantly, yet it can be used in cooking as well.
These are just a few advantages that the use of Clear Jel can offer to your cooking. I am sure that as you use it and make it part of your regular cooking procedures that you will discover even more uses and benefits. Here are a few ideas that you can use Clear Jel in
· Jelly
· Jam
· Preserves
· Conserve
· Marmalade and
· Fruit butter
Provides excellent ways to use fruit that may not be ideal for freezing or canning owing to variations in size, shape and degree of ripeness.
Instead of using pectin use Clear Gel, it requires less and it sets faster and has a clearer consistency. When preparing jams and jellies just add 1/3 cup + 2 tablespoons Clear Gel to 4 cups of fruit. You do not need to add as much sugar when using Clear Gel. Prepare as usual. When you make freezer jam heat your fruit to dissolve your sugar then add Clear Gel, let it set 5 minutes, then pour into your jars. Freeze. It is that easy!!!!
It is less expensive to use Clear Gel than pectin. A great advantage to Clear Gel is you can buy a larger amount at a better price. Clear Gel can replace flour, cornstarch, and pectin in all your favorite recipes.
http://www.bluechipgroup.net/ClearJel.html
ClearJel® is a modified cornstarch. It was developed for the commercial food industry to withstand the heat necessary to process products such as canned pie filling. ClearJel has been used by food processors for 30 years or more.
ClearJel requires heating to produce the thickening process. Maximum thickness is reached upon cooling and it resists weeping during storage.
ClearJel is the only thickener the USDA recommends for use in home-canning of fruit pie fillings. It does not break down and become thin when used in home-canned pie fillings. Instant ClearJel is not recommended in home canning since it tends to break down during processing.
Manufacturer recommends ClearJel as an equal replacement for cornstarch in uncanned pie fillings baked at home. However, ClearJel is not recommended for frozen pie fillings.
http://www.barryfarm.com/nutri_info/thickeners/clear_jel_regular.htm
Clear Jel is just one of those things that come in handy over and over. You can buy it in 1 lb. bags., #10 cans, 25 lb. bags, etc. Walton Feed also has it and like most things, you'll want to price shop, but whatever you pay will beat the cost of the box at a time things you use during canning season.
I use the instant kind for cold fruit salads, and the regular for pie filling, canning, and hot jam. The instant can also make a good diabetic syrup for pancakes by just using apple juice, water, or whatever liquid you like, flavored with maple flavoring and adding clear jel to thicken it.
Oh, I could go on and on. Sorry, LindaSW. Didn't mean to hijack your thread. If you'll forgive me, I'll admit that I'm really super impressed that you had clear jel on hand.
Clear Jel is a specially processed Amioca starch. It has been pre-gelatinized (pre-cooked) and will swell or thicken instantly without cooking. It creates exceptional clarity, smoothness of texture with little or no starchy taste when used in a variety of ways in food preparation. It has a wide viscosity range. Constituencies of food can be changed from very thin to thick by simple starch adjustments. The nutritional value of Clear Jel is that of carbohydrate: such as cornstarch. Its calorie contents are the same as other carbohydrates, which is 4 calories per gram. This food starch has been on the commercial market for 25-30 years. Clear Jel is an amazing food starch that thickens foods instantly without cooking. It resembles cornstarch and the results are similar, however, Clear Jel offers many major advantages to your cooking preparations.
· It reduces the amount of sugar needed in certain recipes.
· It reduces the amount of time spent in food preparation.
· It reduces calories in many recipes
· It saves you money.
· It thickens foods instantly, yet it can be used in cooking as well.
These are just a few advantages that the use of Clear Jel can offer to your cooking. I am sure that as you use it and make it part of your regular cooking procedures that you will discover even more uses and benefits. Here are a few ideas that you can use Clear Jel in
· Jelly
· Jam
· Preserves
· Conserve
· Marmalade and
· Fruit butter
Provides excellent ways to use fruit that may not be ideal for freezing or canning owing to variations in size, shape and degree of ripeness.
Instead of using pectin use Clear Gel, it requires less and it sets faster and has a clearer consistency. When preparing jams and jellies just add 1/3 cup + 2 tablespoons Clear Gel to 4 cups of fruit. You do not need to add as much sugar when using Clear Gel. Prepare as usual. When you make freezer jam heat your fruit to dissolve your sugar then add Clear Gel, let it set 5 minutes, then pour into your jars. Freeze. It is that easy!!!!
It is less expensive to use Clear Gel than pectin. A great advantage to Clear Gel is you can buy a larger amount at a better price. Clear Gel can replace flour, cornstarch, and pectin in all your favorite recipes.
http://www.bluechipgroup.net/ClearJel.html
ClearJel® is a modified cornstarch. It was developed for the commercial food industry to withstand the heat necessary to process products such as canned pie filling. ClearJel has been used by food processors for 30 years or more.
ClearJel requires heating to produce the thickening process. Maximum thickness is reached upon cooling and it resists weeping during storage.
ClearJel is the only thickener the USDA recommends for use in home-canning of fruit pie fillings. It does not break down and become thin when used in home-canned pie fillings. Instant ClearJel is not recommended in home canning since it tends to break down during processing.
Manufacturer recommends ClearJel as an equal replacement for cornstarch in uncanned pie fillings baked at home. However, ClearJel is not recommended for frozen pie fillings.
http://www.barryfarm.com/nutri_info/thickeners/clear_jel_regular.htm
Clear Jel is just one of those things that come in handy over and over. You can buy it in 1 lb. bags., #10 cans, 25 lb. bags, etc. Walton Feed also has it and like most things, you'll want to price shop, but whatever you pay will beat the cost of the box at a time things you use during canning season.
I use the instant kind for cold fruit salads, and the regular for pie filling, canning, and hot jam. The instant can also make a good diabetic syrup for pancakes by just using apple juice, water, or whatever liquid you like, flavored with maple flavoring and adding clear jel to thicken it.
Oh, I could go on and on. Sorry, LindaSW. Didn't mean to hijack your thread. If you'll forgive me, I'll admit that I'm really super impressed that you had clear jel on hand.
Splicer205
Deceased
Haven't made lemon meringue with it, but betcha it's a better choice, for sure. You gonna sweeten it with Xylitol?LilRose said:OK I am sold on Clear Jel..........so has anyone made lemon meringue pie with this? I have always used cornstarch but it sounds as though this Clear Jel is a better choice.
Inquiring minds want to know.