Indulge in the delightful symphony of flavors with our exquisitely curated collection of canned blueberry pie recipes. These culinary creations are a harmonious blend of sweet, tangy, and buttery goodness, sure to tantalize your taste buds and leave you craving more. From the classic Blueberry Pie with its flaky, golden crust and bursting blueberry filling, to the delectable Blueberry Cream Pie with its creamy, velvety filling and graham cracker crust, each recipe offers a unique taste experience.
For those seeking a gluten-free option, the Gluten-Free Blueberry Pie is a delightful treat, featuring a crispy almond flour crust and a luscious blueberry filling. And for a fun and creative twist, the Blueberry Hand Pies are individual-sized pockets of flaky crust filled with a sweet blueberry filling, perfect for on-the-go snacking or delightful party treats.
Whether you're a seasoned baker or just starting out, our recipes provide clear and concise instructions, ensuring a successful baking experience. So gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you with a taste of pure bliss.
EASY BLUEBERRY PIE
No need to thaw your frozen blueberries when making this pie. The sweet, thick filling comes together in just a few minutes. The flaky double crust is just as quick thanks to store-bought pie dough. Be sure to let the pie cool entirely before slicing -- the filling will with thicken up to make for neater cuts.
Provided by Food Network Kitchen
Categories dessert
Time 3h15m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Place a baking sheet on the middle rack of the oven and preheat to 400 degrees F.
- Roll 1 pie dough into a 12-inch round and fit it into a 9-inch pie plate, leaving an overhang for now. Place the dough into the refrigerator while you make the filling.
- Mix the blueberries, sugar, tapioca, lemon zest and juice and salt in a large bowl until well combined. Remove the pie plate from the refrigerator and fill with the berry mixture. Dot the top of the pie with the butter. Top with the remaining pie dough, pressing around edge to adhere, and trim to a 1/2-inch overhang. Crimp the edge, then cut five vents in the center of the pie with a paring knife. Mix the egg with 1 tablespoon water, then brush the pie with the egg wash.
- Place the pie plate on the preheated baking sheet and bake for 20 minutes. Reduce the temperature to 350 degrees F and continue baking until the crust is golden brown and the filling is bubbling and the berries are beginning to burst, 30 to 35 minutes more. Let the pie cool completely on a wire rack, about 2 hours.
BLUEBERRY PIE (WITH CANNED FILLING AND PREMADE CRUST)
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
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
BLUEBERRY PIE IN A JAR
This is an excellent way to can blueberries for a quick and easy pie. It's virtually identical to the costly canned pie filling found in the grocery store.
Provided by Patricia Canerdy
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 4h40m
Yield 42
Number Of Ingredients 6
Steps:
- Place the blueberries, sugar, lemon juice, salt, and 8 cups of water into a large, non-reactive pot, and bring to a boil over high heat. Dissolve the cornstarch in the remaining 2 cups of water, and stir into the boiling blueberries until thickened. Cook and stir for 2 minutes more.
- Ladle into 7 sterilized quart jars with lids and rings. Process in a pressure canner for 5 minutes at 5 pounds of pressure. Remove jars from the canner and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid doesn't move up or down at all). Sealed jars can be stored for up to a year.
Nutrition Facts : Calories 160.5 calories, Carbohydrate 41 g, Fat 0.4 g, Fiber 2.8 g, Protein 0.9 g, Sodium 169.2 mg, Sugar 32.9 g
BLUEBERRY PIE
This is the best when made with fresh picked blueberries! It is a beautiful sight with a lattice top.
Provided by ASHESP
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
- Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
- Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.
Nutrition Facts : Calories 365.9 calories, Carbohydrate 52.6 g, Cholesterol 3.8 mg, Fat 16.6 g, Fiber 3.5 g, Protein 3.3 g, SaturatedFat 4.7 g, Sodium 317.7 mg, Sugar 26 g
Tips:
- Use fresh or frozen blueberries for the best flavor.
- If using frozen blueberries, thaw them completely before making the pie.
- Be sure to drain the blueberries well before adding them to the pie crust.
- Add a tablespoon of cornstarch to the blueberry mixture to help thicken the filling.
- Use a deep-dish pie crust to prevent the filling from bubbling over.
- Bake the pie at a high temperature for the first 15 minutes, then reduce the heat to prevent the crust from burning.
- Let the pie cool completely before serving.
Conclusion:
This easy canned blueberry pie is a delicious and classic dessert that can be enjoyed all year round. With a flaky crust and a sweet and tangy blueberry filling, this pie is sure to be a hit with everyone. So next time you're looking for an easy and delicious dessert, give this canned blueberry pie a try.
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