Blueberry Pie With Canned Filling And Premade Crust Recipes

BLUEBERRY PIE (WITH CANNED FILLING AND PREMADE CRUST)

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.

BLUEBERRY PIE WITH FROZEN BERRIES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Put frozen blueberries in a pot along with sugar, cornstarch, lemon juice, and salt. Mix gently so that the blueberries will get covered with cornstarch; the cornstarch will help to thicken the pie filling. Cook over medium-high heat, stirring occasionally so it will not burn to the bottom, about 15 minutes.
• While the pie filling is cooking, combine flour, 3/4 cup butter, and salt in a large mixing bowl. Mix with a fork until crumbles form. Slowly add cold water and mix until incorporated, adding more water as needed.
• Divide dough into 2 equal pieces. Shape each piece into a ball. Roll out 1 dough ball with a rolling pin into a 10-inch circle. Transfer pie crust into a 9-inch pie dish. Trim the edge of the pie crust with scissors and crimp the rim with your fingertips and knuckles.
• Remove pie filling from heat and pour into the pie crust. Sprinkle 1 tablespoon butter pieces on top of the filling; the butter will melt and make a thin surface over the filling that will help you weave the strips of crust for the lattice on top.
• Roll the top crust into a 10-inch circle. Cut into 1/2-inch strips with a sharp paring knife or pastry wheel. Start with the longest strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust.
• Melt 1 teaspoon butter in milk by microwaving in a microwave-safe cup in 10-second intervals. Brush over the top of the pie to get a nice golden brown crust.
• Bake in the preheated oven until golden brown and bubbly, about 30 minutes.