Best 7 Canned Blueberry Pie Filling Recipes

HOW TO CAN BLUEBERRY PIE FILLING

Steps:

• Prepare canner, jars and lids.
• Fill a large stainless steel pot halfway with water and boil over high heat. Add blueberries and cook for one minute.
• Drain blueberries, allowing blueberry water to drain into a bowl. Cover blueberries to keep them warm. Reserve 4 cups of the blueberry liquid. *Note: If you accidentally forget to reserve the blueberry liquid, just measure out 4 cups of regular water.
• In a large stainless steel pot, mix sugar and Clear-Jel. Whisk in 4 cups of reserved blueberry liquid and bring mixture to a boil over medium-high heat.
• Stirring constantly, reduce heat and boil lightly until mixture begins to bubble and thicken (it will get quite thick and you will feel resistance so you'll know when it's thick enough).
• Stir in lemon juice and nutmeg and cook for one minute, stirring constantly.
• Remove from heat and gently mix in the warm blueberries.
• Remove hot jars from canner one at a time and ladle hot pie filling into each one, leaving just a bit more than one inch of headspace. Remove any air bubbles with a knife and adjust headspace if needed.
• Wipe rim, place lid on jar and screw band down until fingertip tight.
• Place jars in canner and make sure they're completely submerged in water before placing the canner lid on. Bring water to a boil and process jars for 30 minutes. Once processing time is up, turn off the heat, remove the canner lid and allow jars to rest in the canner for another 5 minutes.
• Remove jars and let cool completely before storing in a cool dark place.

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 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 FILLING, FORGET THE CANS!

Steps:

• Make sure your 16-oz bag of blueberries is good and defrosted! If you need extra, it's okay if you use ones that are still frozen-- I made it that way, the rest need to be thawed with that blueberry juice floating around in the pot.
• Empty the blueberries, juice and all, into a heavy-bottom saucepan for easy dispersion with the brown sugar on medium heat. It's okay if your brown sugar is lumpy/hard.
• Stir around until the sugar is mostly dissolved.
• Add the spices to your liking to the mix, namely cinnamon.
• Add the cornstarch and stir in well.
• Keep the heat on low and let simmer for about 5 minutes, and stir well again, it should have a nice thick glue-like consistency.
• It's ready to serve over something like white cake and ice cream! Can also be refridgerated for about a week. For pie baking, simply pour into a pre-baked or homemade 9 or 10 inch pie shell and pat down evenly and add your own pie crust or streusel topping.

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.

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.

FROZEN BLUEBERRY PIE FILLING

Steps:

• Combine mashed blueberries with 2 tablespoons of cold water in a saucepan over low heat. Heat until boiling, stirring to avoid sticking. Stir in honey, lemon juice, cinnamon, and nutmeg.
• Mix remaining 4 tablespoons cold water with cornstarch, tapioca flour, and arrowroot flour to form an even, milky solution with no lumps. Add this slowly to boiling berry mixture while stirring evenly. Remove from heat and let cool.