Are you craving the warm, comforting taste of homemade blueberry pie but short on time? This recipe uses canned blueberry pie filling as a shortcut, allowing you to enjoy a delicious dessert without hours spent in the kitchen. It's the perfect solution for busy weeknights or when you want a quick and easy treat for unexpected guests. This recipe focuses on achieving that perfect balance of sweet and tart, with a flaky, golden crust that's simply irresistible. Get ready to experience the joy of homemade pie, simplified!
Ingredients:
- 1 (21-ounce) can blueberry pie filling
- 1 box (14.1 ounces) refrigerated pie crusts (2 crusts)
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon granulated sugar (optional, adjust to your sweetness preference)
- 1 teaspoon vanilla extract (optional, for enhanced flavor)
- 1 egg, beaten (for egg wash)
- Coarse sugar (for sprinkling, optional)
Instructions:
Step 1: Prepare the Filling
In a medium saucepan, gently heat the canned blueberry pie filling over medium-low heat. In a small bowl, whisk together the cornstarch and water until smooth. Add this mixture to the blueberry filling, stirring constantly until it thickens slightly. This step helps prevent a runny pie filling. Stir in the optional sugar and vanilla extract. Remove from heat and let cool slightly.
Step 2: Assemble the Pie
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out one pie crust to a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Pour the cooled blueberry filling into the pie crust.
Step 3: Top it Off
Roll out the second pie crust and either place it over the filling, crimping the edges to seal, or cut it into strips for a lattice top. For a decorative touch, cut out shapes from the leftover dough using cookie cutters. Brush the top crust with the beaten egg wash for a beautiful golden-brown finish. Sprinkle with coarse sugar for added texture and sweetness, if desired.
Step 4: Bake to Perfection
Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with aluminum foil. Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly.
Cooking Tips for a Perfect Pie:
- For a crispier crust, pre-bake the bottom crust for 10 minutes before adding the filling.
- Don't overfill the pie crust; leave about an inch of space at the top to prevent spillage.
- If you're using a homemade pie crust, allow extra time for preparation.
Variations:
- Spice it up: Add a pinch of cinnamon, nutmeg, or allspice to the filling for a warm, spiced blueberry pie.
- Lemon zest: A teaspoon of lemon zest brightens the flavor of the filling and adds a refreshing touch.
- Cream cheese swirl: Swirl a layer of softened cream cheese into the pie filling before baking for a delicious surprise.
Nutritional Information (per slice, approximate):
Calories: Around 350-400 (This will vary depending on crust type and added ingredients). This recipe provides a delicious treat, best enjoyed in moderation as part of a balanced diet.
This easy blueberry pie recipe using canned filling is a fantastic way to enjoy a classic dessert without the fuss. It's perfect for beginner bakers and experienced cooks alike, a quick dinner dessert option, and a healthy treat when using a whole wheat crust alternative. Enjoy!