Blueberry question

[Rita]

When I cook the filling for a no-bake blueberry pie the skins get so tough! They are not tough when fresh. I read that if you wash them before freezing the skins might get tough but these are fresh not frozen. Maybe I should try to cook them a lot before adding sugar and cornstarch. Help! Please!

[Bat Farm]

Maybe they are cooking too long? I have a recipe that calls for the sugar and cornstarch to cook until thick and then the blueberries are stirred in at the end. They don't really cook and they taste like fresh picked. Yum

[NEfarmgirl]

I have not had any issues with blueberries getting tough skins, but usually add them to the filling at the end after it has thickened. Try adding them towards the very end as you remove the filling off the heat and see if that helps.

[Rita]

Thanks for the ideas. I never would have thought too much cooking could do that. I'll give it a try. I sure don't like those tough skins. Thought I might have to put them thru the food processor.

[ldc]

To the OP: Down here, we have lots of trouble with blueberries' tough skin after freezing. Gets worse if you cook them afterwards too. Not washing before freezing seems to help a little bit, but the cause seems to be freezing them at all before canning. I have resorted to using the blender on more than one occasion!