Quick & Easy recipes usually incorporate shortcuts to help save time. This recipe is no exception. It uses canned blueberry pie filling and refrigerated pie crusts. Don’t knock canned filling if you’ve never tried it. Some people eat it straight out of the can and as an ice cream topping. Be sure to buy a reputable brand and avoid those store brands and generic names that lack quality and flavor.
Blueberries are notoriously juicy due to the high water content. This recipe is for a juicy blueberry pie. If you’d like the filling less juicy, add another tablespoon of cornstarch. The cornstarch thickens the filling so it’s not as runny. You’ll quickly find out how runny blueberries are if you attempt to slice the pie before it’s fully cooled. Do not slice the pie until it’s fully cooled or you’ll end up with a pie plate full of blueberry juice and very messry slices of pie.
You may notice sugar on top of the blueberry pie shown in the image. This is an old bakers tricks that not everyone agrees on. When the pie is mostly done baking, brush the top crust with butter and sprinkle with sugar. Large grain sugar works best if you can find it. Be sure to wait until the pie is almost done baking or the crust will be too dark. I have a friend who loves cheese. He brushes the crust with butter and adds grated parmesan cheese. Yes, you read that right. A parmesan blueberry pie!
What You’ll Need
Key Ingredients
- Canned blueberry pie filling
- Ground cinnamon
- Salt
- Granulated sugar
- Lemon juice
- Cornstarch
- Refrigerated pie crusts or homemade pie crusts
Utensils & Equipment
- 9-inch deep dish pie plate
- Wire cooling rack
- Medium mixing bowl
- Small bowl
- Set of measuring spoons
- Wire whisk
- Sheet of aluminum foil
Quick & Easy Juicy Blueberry Pie Recipe
Utensils & Equipment
- 1 small bowl
- 1 medium mixing bowl
- 1 set of measuring spoons
- 1 wire whisk
- 1 wire cooling rack
- 1 9-inch deep dish pie plate
Ingredients List
- 2 cans 20 or 21 ounce blueberry pie filling
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp granulated sugar
- 1 Tbsp lemon juice
- 1 Tbsp cornstarch
- 2 Pillsbury pie crusts homemade or store bought
Instructions
Preheat Over
- Preheat the oven to 425℉
- Place a sheet of aluminum foil on the bottom oven rack, directly under where you'll be placing the pie. This is to catch any juices that might bubble out of the pie while baking.
Prepare The Pie Crust
- Pie crusts should sit at room temperature for 15-20 minutes as directed on the package.
- Place the bottom crust in the pie plate. Make sure it is centered so the edges evenly hang over the top of the pie plate.
Mix Dry Ingredients
- In small mixing bowl whisk together the cinnamon, flour, and salt.
Mix It Up
- Place the blueberry filling in a medium mixing bowl. Sprinkle the dry ingredients evenly over the blueberries. Mix gently so as to not crush the blueberries.
Fill The Crust
- Pour the blueberry mixture into the pie plate.
Add The Top Crust
- If you're making a solid top crust, pinch the edges of the bottom and top crusts together to create a scalloped edge.
- If you're making a lattice top crust be sure to pinch the ends of the strips so they join the bottom crust.
Bake The Pie
- Bake on medium rack for 425℉ for 15 minutes then reduce the oven temp to 350℉. Cook for an additional 20-25 minutes.
- The pie is done when the top crust is golden brown and the filling starts to bubble.
Cool Down
- Place on cooling rack and let cool for at least 3 hours. This will give the filling a chance to thicken.