Best 2 Canned Blueberry Pie Filling Recipes

Indulge in the delightful flavors of summer with our collection of delectable canned blueberry pie filling recipes. From classic blueberry pies bursting with juicy blueberries to creative twists like blueberry cream cheese bars and blueberry muffins, our recipes showcase the versatility of this pantry staple. Whether you're a seasoned baker or just starting out, our easy-to-follow instructions and helpful tips will guide you to create irresistible blueberry treats that will impress your family and friends. So, gather your ingredients, preheat your oven, and let's embark on a delightful baking journey with our canned blueberry pie filling recipes.

Here are our top 2 tried and tested recipes!

BLUEBERRY PIE (WITH CANNED FILLING AND PREMADE CRUST)

Blueberry Pie (with canned filling and premade crust) image

Do you want the taste of homemade blueberry pie without starting from scratch? Create some magic with a can of blueberry fruit pie filling plus a few easy additions. Your canned blueberry pie filling recipe will taste as if you baked for hours.

Provided by Tami Mack @ The Tasty Tip

Categories Dessert

Time 1h20m

Number Of Ingredients 15

Ingredients

1 (21 oz.) can of blueberry pie filling
3 to 3½ cups of fresh or frozen blueberries
1 tablespoon of lemon juice
½ teaspoon of almond extract (optional)
½ teaspoon of ground cinnamon
pinch of nutmeg
pinch of allspice
¼ teaspoon of salt
½ to 1 cup of sugar (brown, granulated, or a mixture of the two)
¼ cup of tapioca flour (or tapioca pearls ground into powder)
2 tablespoons of unsalted butter
2 (9-inch) pie crusts for double-crust or 1 crust for open-top pie
2 egg whites
1 tablespoon of water
finishing sugar (optional)

Steps:

PREHEAT the oven to 400° F (200° C). Heat an additional 10 minutes after the oven reaches 400° F (200°C).
DUMP a can of blueberry pie filling into a medium bowl.
STIR in the fresh or frozen blueberries.
JUICE the lemon and pour the lemon juice and almond extract (if using) into the berries.
SPRINKLE in the spices and salt.
ADD half the sugar and stir until everything is combined. Taste and add additional sugar if needed.
GRIND the tapioca pearls into powder and mix into the pie filling.
SET ASIDE for 15 minutes so the tapioca can soften.
PREPARE the pie crust. Carefully unroll the premade crusts. Place one crust in the pie tin. Place the pie pan on a cookie sheet to catch any blueberry juice overflow as the pie bakes.
POUR the blueberry pie filling into the pie shell. Smooth it until it is evenly distributed in the pie pan.
DOT the filling with several pats of butter.
TOP the pie with the second refrigerated pie crust. Press the edges of the top and bottom crust together with a fork. Prick a few holes in the top crust for ventilation.
MAKE an egg wash by whisking 1 tablespoon of water into 2 egg whites OR 1 whole egg.
BRUSH the egg wash on the top pie crust. Sprinkle with finishing sugar (optional).
COVER the edges of the pie with aluminum foil so the crust does not burn during baking.
BAKE the pie for 40 to 50 minutes or until the pie filling is bubbly and the crust is lightly browned.
REMOVE the hot blueberry pie from the oven and allow it to cool for 15 minutes before cutting.
SERVE with a scoop of vanilla ice cream.

Nutrition Facts : Calories 329 calories, Carbohydrate 65 grams carbohydrates, Cholesterol 8 milligrams cholesterol, Fat 8 grams fat, Fiber 6 grams fiber, Protein 3 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1 slice, Sodium 148 milligrams sodium, Sugar 45 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

CANNED BLUEBERRY PIE FILLING

Canned Blueberry Pie Filling image

Make and share this Canned Blueberry Pie Filling recipe from Food.com.

Provided by southern chef in lo

Categories Pie

Time 40m

Yield 5 quart jars

Number Of Ingredients 7

Ingredients

4 1/2 quarts blueberries
1/2 cup bottled lemon juice
1 lemon, rind of, cut into thin strips
1 teaspoon nutmeg
1 teaspoon mace
5 1/2 cups sugar
6 1/2 cups water

Steps:

Clean the blueberries carefully and drain.
Combine the lemon juice, lemon rind, nutmeg, mace, sugar, and water; cook until the mixture begins to boil.
Fold in the blueberries and cook 1 minute more.
Ladle mixture into hot jars. Release the air bubbles by running a knife along the side.
Clean the rims of the jars, seal, and process in a water bath for 30 minutes.

Tips:

Use fresh or frozen blueberries for the best flavor.
If using fresh blueberries, rinse them well and remove any stems.
Add a bit of lemon juice or zest to the blueberry mixture to brighten the flavor.
Use a variety of spices to flavor the blueberry pie filling, such as cinnamon, nutmeg, and ginger.
Thicken the blueberry pie filling with cornstarch or tapioca starch.
Simmer the blueberry pie filling until it has reached the desired consistency.
Let the blueberry pie filling cool completely before using it.

Conclusion:

Canned blueberry pie filling is a delicious and versatile ingredient that can be used in a variety of desserts. It is easy to make and can be stored in the pantry for up to a year. Whether you are making a traditional blueberry pie, a blueberry cobbler, or a blueberry muffin, canned blueberry pie filling is a great way to add a burst of blueberry flavor to your dessert.

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