How to Make Blueberry Pie from Blueberry Pie Filling
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How to Make Blueberry Pie from Blueberry Pie Filling
Description
How to Make Blueberry Pie from Blueberry Pie Filling uses two pre-made pie crusts and canned blueberry pie filling as a base. The filling is enhanced by gently mixing in real lemon juice, fresh ground ginger, vanilla, and almond extracts to brighten and layer the flavors. The blueberry filling is poured into the bottom pie crust lining a 9-inch pie plate, then covered with the second crust.
The edges of the crusts are sealed by crimping with fingers or pressing with a fork, and slits are cut into the top crust to allow steam to escape during baking. Brushing the top crust with egg white before baking helps it brown evenly and lend a shiny, finished appearance. The pie is baked at 425°F until the crust is golden and the filling bubbles.
Variations include decorative cuts or weaving the top crust for aesthetic appeal. The recipe suggests placing a baking sheet under the pie to catch drips. Adding dried herbs like tarragon or lavender to the filling mix can add a subtle aromatic note, though the dish suits those who prefer classic, straightforward flavors as well.
Ingredients
- 2 pie crusts the kind that comes rolled up. I use Pillsbury. Don’t use the store brand, refrigerated
- 2 21 oz blueberry pie filling can
- 1 teaspoon lemon juice real
- ½ teaspoon ginger fresh ground
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 egg white
Instructions
- Preheat the oven to 425.
- Line a 9” pie plate with one of your pie crusts, set the other to the side. (Do not crimp the edges of the pie yet)
- Pour the blueberry pie filling into a medium sized bowl. Be sure to scrape the side of the can with a rubber spatula to get all of the filling out.
- Using your rubber spatula, gently mix the lemon juice,ginger, vanilla and almond flavoring into the pie filling.
- Once well incorporated, pour the pie filling into the pie crust that is in the pie plate.
- Use the other pie crust and lay it over the surface of the blueberry pie filling, centering it so that the edges come together.
- Make your fingers damp with a little water and crimp the edges of the pie together by pinching them to make a fluted design. If you aren’t sure how to do this, you can instead use the tines of a fork to mash the two pie crusts together.
- Use a sharp knife to cut slits in the pie crust
- Using a pastry brush, the back of a spoon or even a barbecue brush paint the top crust with the egg white completely.
- Place on the center rack of the oven and bake for 40-45 minutes until the crust is golden brown and the pie filling appears to be bubbling. You will want to place a baking sheet below your pie to catch any drips while it is baking.
- Remove from the oven and allow to cool well before serving.
Notes
- Brushing the top crust with egg white before baking enhances browning but is optional—the pie will still taste good without it.
- If using only one can of filling, the pie will be thinner but still bake well.
- Place a baking sheet under the pie during baking to catch any drips and keep your oven clean.
- Cut slits or decorative patterns in the top crust to allow steam to escape while baking.
- For added flavor, consider mixing ½ teaspoon dried tarragon or lavender into the filling, but omit if household tastes lean toward classic flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300kcal | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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