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Top 5 Recipes With Canned Blueberry Pie Filling

If you have some jars of blueberry pie filling in the refrigerator, there are a few recipes that can make them taste better. These tips and tricks will transform canned pie filling into something you’ll want to bake and serve.

One of my go-to tricks for thickening fillings is adding some cornstarch. This helps the mixture not run as much when you cut into it.

1. Blueberry Pecan Pie

This classic American pie is packed with juicy blueberries and crunchy pecans. The filling has just enough sweetness and tartness from lemon zest to balance out all those berries.

This pie’s crust is a buttery shortbread that adds an extra special touch. It is topped with a crumbled streusel made of Keebler(r) Sandies(r) Pecan cookies, then baked until golden brown and the filling bubbles.

This pie can be ready and served immediately or stored for up to three days in the refrigerator. Additionally, it can be frozen for up to a month.

You can substitute canned pie filling for this recipe; however, for optimal results it’s best to use fresh fruit if possible.

To make the crust, mix together flour, sugar and salt until mixture resembles coarse crumbs. Next add shortening and butter and pulse until mixture resembles coarse crumbs again. Lastly add cold water, one teaspoon at a time until dough comes together.

Place the crust into a 9 by 2-inch deep-dish pie pan and crimp its edges. Top off with another crust, pressing it firmly against the sides as well.

While the crust is baking, prepare the filling. Combine sour cream, blueberries, sugar, eggs, extracts and salt; whisk until thoroughly mixed. Bake the pie for 25-30 minutes or until it has set.

Serve this pie with either whipped cream or vanilla ice cream for a delectable dessert at brunch or dinner. Plus, it’s healthy too – packed full of protein, fiber and antioxidants – making it the perfect addition to your summer menu!

2. Blueberry Cream Cheese Pie

This Blueberry Cream Cheese Pie is the ideal summer dessert, featuring a crunchy graham cracker crust, ultra-creamy no-bake cream cheese filling and delicious blueberry topping. Enjoy this refreshing treat anytime of year!

If you’d prefer to save time, frozen blueberries can be used in place of fresh. Just defrost and drain them before making the pie.

This crust is composed of graham crackers, butter and sugar which is then baked for 10 minutes. Once cooled, it’s filled with blueberry filling and finished off with a blueberry topping.

For the filling, simply blend cream cheese, sugar, eggs, lemon zest, vanilla extract and blueberries until smooth. Spoon this mixture over the crust before refrigerating for at least an hour to chill.

Next, add cornstarch to the blueberry filling to thicken it. Start by whisking with a small amount of water (about 1 tablespoon for every teaspoon cornstarch) so there are no lumps.

Once the filling is thick enough, add in the blueberries and cook for two minutes. Stirring occasionally, cover the mixture again for two more minutes.

Once the berries have cooked, add in a slurry of cornstarch and lemon juice to help them thicken. You may add this to the pie right before serving if desired, but for best results wait until it has chilled and is ready to serve.

This recipe is an ideal way to make a simple dessert for any meal or event! It tastes best served at room temperature, but can also be chilled straight from the fridge. Perfect make-ahead dessert – especially perfect for brunch!

3. Blueberry Swirl Pie

For an irresistible blueberry pie recipe that takes just minutes to prepare, this one is the perfect choice. It features a cream cheese base, graham cracker crust and plenty of fresh blueberry filling to make for an especially special dessert.

Serve this refreshing treat with either whipped cream or vanilla ice cream on top! Enjoy as a summer treat that tastes just like fresh pie!

Beat cream cheese until fluffy in a large mixing bowl; gradually add sugar and vanilla. Be sure to soften the cream cheese in the microwave at high for 15 to 20 seconds before beating it further.

Sprinkle two thirds of a cup of blueberry pie filling over the cream cheese mixture in dollops, and use either a knife or narrow spatula to swirl it into the pie crust. If desired, reserve any remaining pie filling for garnish.

Bake in a 350deg oven for 35 to 40 minutes or until the center is almost set. Cool on a wire rack.

If you want to add some flair to this pie, add lemon zest or vanilla extract for enhanced flavor. Alternatively, mix up different fruits for an unforgettable mixed berry pie!

You can bake up a pie crust to use as either an additional topping or layer on top of your ice cream. I like to save some pieces of the crust and sprinkle them over individual bowls of frozen treats.

To make this recipe even simpler, you can purchase a carton of vanilla ice cream at the store and refreeze until thickened. Once firm, stir in blueberry pie filling and pie crust pieces.

4. Blueberry Peach Pie

Peaches and blueberries are two of summer’s finest fruits, so why not combine them into a classic pie? The sweet, juicy filling makes for an irresistible dessert or even breakfast with vanilla ice cream on top!

This recipe is quite straightforward – you start with one pie crust and top it off with a lattice topping. Not only does this add visual interest to the crust, but fresh peaches and blueberries taste divine together in this pie!

To make the crust, mix together flour, salt and butter until it resembles coarse crumbs. Next, stir in enough ice cold water to form a dough that holds its shape while keeping all fats cold before baking for an irresistibly flaky pie crust. By doing so, you will prevent melting butter before baking which helps create this flaky finish.

Once you have your dough, roll it out into a circle measuring 12 inches across and fit it into an 8-inch pie plate. Trim any edges as desired and crimp it as desired for decorative effect.

Meanwhile, prepare the filling. Wash and slice peaches and blueberries before using frozen fruit; thaw completely before draining well before mixing with other ingredients.

Once the fruit is ready, combine it with sugar, cornstarch, cinnamon and lemon juice. Allow to stand for at least 30 minutes.

Once the filling is ready, roll out the remaining pie dough into a circle about 12-inches in diameter and fit it over the peaches and blueberries. Carefully fold over the crust over itself while crimping it as desired.

If desired, cut shapes from the top pie crust to decorate it. You can also use a small cutter to make some vents in the pie before baking. Bake until the crust is golden brown and filling is bubbling, about 50 minutes to an hour.

5. Blueberry Lemon Pie

Blueberry lemon pie is an irresistibly refreshing dessert made with crushed cookies and butter in the crust, a zesty Meyer lemon cream filling, and fresh blueberries.

This pie is perfect to enjoy during the summertime when blueberries are plentiful and ripe. Not only does it make an excellent treat to take on picnics, but it also works perfectly as a delicious after-dinner dessert at home.

The pie is topped with a delightful streusel that can be served at room temperature or chilled before cutting. For added flavor, the streusel may be flavored with cinnamon and vanilla.

To make the crust, combine flour, sugar and salt in a bowl and whisk until well mixed. Next add butter and shortening to the bowl and pulse until mixture resembles coarse crumbs. Lastly add water and pulse just until dough comes together.

Chill the dough for at least 30 minutes before rolling it out. Transfer to a 9-inch pie plate and fold under the edge of the crust, creating an attractive pie crust. Crimp these edges to seal in place.

When ready to bake, preheat the oven to 425 degrees Fahrenheit. Line a pie crust with parchment paper and fill with pie weights (uncooked rice or beans work best). Take out both materials before baking for around 10 minutes; reduce temperature to 350 degrees Fahrenheit and bake another 20-25 minutes, until the crust is golden brown and the filling has set.

Finally, fill the pie shell with blueberry filling and top it off with a lattice of dough strips. Sprinkle pearl, sanding or granulated sugar across these stripes before baking in the oven until the streusel is lightly browned and the filling is bubbling at the center, about 15 to 20 minutes.

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