CANNED BLUEBERRY PIE FILLING
Make and share this Canned Blueberry Pie Filling recipe from Food.com.
Provided by southern chef in lo
Categories Pie
Time 40m
Yield 5 quart jars
Number Of Ingredients 7
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 RECIPE
Steps:
- Line pie pan with rolled pie crust. Spread filling evenly in crust. Place vented or lattice top crust over filling. Bake at 425 degrees for 10 minutes then reduce heat to 350 degrees and bake an additional 25 to 35 minutes until golden brown.
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 CRUMBLE PIE RECIPE
This Blueberry Crumble Pie Recipe is easy to make, and uses Lucky Leaf Pie Filling! It's simple, delicious, and perfect for the holidays!
Provided by Kendra Murdock
Categories Dessert
Time 55m
Number Of Ingredients 14
Steps:
- Combine the flour and salt together in a medium size mixing bowl. Using a fork, mash in the butter and shortening. Continue to cut into the butter and shortening, creating large chunks of pastry dough. (It's okay if there are a few visible butter chunks, they will bake well with the crust).
- Slowly pour in your 1/4 cup of water into the dough and continue to stir, making it a smoother dough.
- Transfer the pie dough to a prepared surface, sprinkled with flour. Fold the dough a few times on the floury surface, so that it is not sticky, but you don't want it dry and crumbly. A good cookie dough consistency is what you are going for.
- Wrap the dough in saran wrap, in a ball shape, and place in your fridge for about 2-3 hours.
- After the dough has refrigerated, roll it out to the size of your pie pan (usually 8 or 9 inches.) You can make a decorative edge, but the crumble goes out to the sides, that it won't really be seen. Set your prepared dough, in the pan, aside until you are ready to fill it.
- In a large bowl, combine your Lucky Leaf Blueberry Pie Filling, cinnamon, cloves and nutmeg seasoning.
- Mix until well combined. Set aside.
- In a small bowl, combine the brown sugar, flour, oats, and cinnamon until well combined.
- Add your slightly melted butter and mix until you have a crumbly substance.
- With your prepared pie crust, pour your Blueberry Crumble Pie filling on top of the crust, spreading it out into an even layer. (I used a rubber spatula to evenly spread it).
- Sprinkle on the prepared crumble over the evened out out Blueberry Pie Filling.
- Lightly cover the entire pie with a piece of foil.
- Place your prepared pie in the pan, on a cookie sheet. Place the pie in the oven.
- Bake at 400 Degrees F. for 45 minutes.
- Enjoy warm with ice cream on top, if desired.
Nutrition Facts : Calories 647 kcal, Carbohydrate 89 g, Protein 5 g, Fat 31 g, SaturatedFat 14 g, Cholesterol 46 mg, Sodium 317 mg, Fiber 5 g, Sugar 55 g, ServingSize 1 serving
BLUEBERRY PIE FILLING
Clear Jel is a modified food starch (powdered form) that will not break down in high heat during processing. DON'T SUBSTITUTE!! Clear Jell is well worth the effort, it leaves a cleaner and thicker filling that is simply delicious. Kitchencraft (1-800-776-0575) in Waterville, IA sells it by the 1# ($3.25 + S&H) or 5# bags. Also sold by Bakers Catalog (King Arthur Flour) and also at http://www.homecanningsupply.com/. Oh, now that about does it, Amazon.com even sells the stuff!
Provided by Charlotte J
Categories Pie
Time 40m
Yield 7 quarts
Number Of Ingredients 10
Steps:
- Bring first 4 ingredients to a boil in 8-quart kettle.
- Mix Clear Jell with water and add to kettle just before boiling.
- Stir briskly to boiling point.
- Remove from heat and add Karo syrup, Jellos, and blueberries.
- Ladle the mixture into 7 quart hot, sterile jars.
- Leave 1/2 inch headspace and seal the jars.
- Process in a boiling water bath for 10 minutes.
- Remove from water bath and place on kitchen towels on counter top to cool.
- When you're sure the jar is sealed, tighten the rings.
- Make sure the rim is clean before putting the lid on and reprocess.
Nutrition Facts : Calories 858.6, Fat 1, SaturatedFat 0.1, Sodium 183.1, Carbohydrate 224.3, Fiber 7, Sugar 166.6, Protein 2.2
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