This time I’m using them to whip up a homemade blueberry pie filling. Then all that’s left to do is pour it into a pie shell ...

Partially defrost blueberries. Combine all other ingredients in a saucepan. Add blueberries and heat over medium heat, stirring constantly, until blueberries are completely thawed and mixture thickens ...

This pie is incredible -- made with an old fashioned strawberry blueberry pie filling and my go-to all butter pie crust, it's ...

Chiffon pie is an American classic of sweet pastry filled with a light mousse-like filling. This version uses a raspberry and blueberry filling topped with whipped cream. For the pastry ...

Pour into graham cracker crust. 3. Bake 20 to 25 minutes, until knife comes out clean. Let cool completely. 4. Pour blueberry pie filling or homemade blueberry topping over cooled torte.

Keep stirring constantly. Dissolve the gelatine with cold water and mix it with the blueberry filling. 2. Boil the mixture and then let it cool. Now, pour it over the top of the hardened cheesecake.

For the sponge: 175g very soft butter or baking spread, plus extra for greasingZest and juice of 1 lemon150g caster sugar3 eggs eggs200g self-raising flour225g blueberries Filling and ...

Loosen the edge of the cheesecake, pull it out from the tin and transfer to a serving plate. 5. Spread the blueberries over the cheesecake and freeze it for 5 to 6 hours overnight. 6. Tips: For hot ...