Best 5 Easy Canned Blueberry Pie Recipes

BLUEBERRY PIE IN A JAR

Steps:

• Place the blueberries, sugar, lemon juice, salt, and 8 cups of water into a large, non-reactive pot, and bring to a boil over high heat. Dissolve the cornstarch in the remaining 2 cups of water, and stir into the boiling blueberries until thickened. Cook and stir for 2 minutes more.
• Ladle into 7 sterilized quart jars with lids and rings. Process in a pressure canner for 5 minutes at 5 pounds of pressure. Remove jars from the canner and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid doesn't move up or down at all). Sealed jars can be stored for up to a year.

EASIEST EVER BLUEBERRY PIE

Steps:

• Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
• In large bowl, mix blueberries, 1/2 cup of the sugar, the tapioca and lemon juice. Spoon into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust. Brush top crust with milk; sprinkle with remaining 1 tablespoon sugar.
• Place foil or cookie sheet on oven rack below middle rack to catch any spills. Place pie on middle oven rack. Bake 40 to 45 minutes or until crust is golden brown and filling is bubbly. After 30 minutes of baking, cover crust edge with foil to prevent excessive browning, if necessary. Cool at least 2 hours before serving. Serve warm or cold.

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 CRUMBLE PIE RECIPE

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.