Canned Blueberry Pie Filling Recipes

CANNED BLUEBERRY PIE FILLING

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.

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.

HOMEMADE BLUEBERRY PIE FILLING

Steps:

• Cook and stir 3 pints blueberries, sugar, cornstarch, and cinnamon in a saucepan with water over medium-low heat until sugar is dissolved and mixture is slightly thickened, 10 to 15 minutes. Remove saucepan from heat and add butter and remaining 1 pint blueberries; stir gently so blueberries stay whole. Allow to cool.