Introduction Blueberry Pie Canned Filling
For anyone looking to make delicious desserts, blueberry pie canned filling recipes are an excellent choice. Blueberry pie is a timeless classic, perfect for any occasion—from family gatherings to holiday feasts. Using canned blueberry pie filling not only saves time but also ensures a delicious, consistent flavor every time. Whether you’re a seasoned baker or a novice in the kitchen, these blueberry pie canned filling recipes will help you create mouthwatering blueberry desserts with minimal effort. Below, you’ll find easy-to-follow recipes using canned blueberry pie filling, along with tips for serving, storing, and customizing each dish.
Recipe 1: Classic Blueberry Pie Using Canned Filling
Ingredients:
- 1 can (21 oz) blueberry pie filling
- 1 package refrigerated pie crusts (2 crusts)
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons granulated sugar
- 1 egg (for egg wash)
- 1 tablespoon coarse sugar (optional, for topping)
Directions:
- Preheat the Oven: Set your oven to 375°F (190°C).
- Prepare the Pie Crust: Roll out one pie crust and fit it into a 9-inch pie dish. Trim the excess dough.
- Mix the Filling: In a medium bowl, combine the canned blueberry pie filling, lemon juice, lemon zest, and granulated sugar. Pour this mixture into the prepared pie crust.
- Top with the Second Crust: Roll out the second pie crust and place it over the filling. Trim the edges and crimp them together to seal. Cut a few slits in the top crust to allow steam to escape.
- Apply Egg Wash: Beat the egg and brush it over the top crust. Sprinkle with coarse sugar if desired.
- Bake: Place the pie in the oven and bake for 45–50 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool and Serve: Allow the pie to cool for at least 2 hours before serving.
Recipe 2: Easy Blueberry Pie Bars with Canned Filling
Ingredients:
- 1 can (21 oz) blueberry pie filling
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 cup unsalted butter, cold and cubed
- 1 large egg
- 1 teaspoon vanilla extract
Directions:
- Preheat the Oven: Set your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
- Prepare the Crust: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, salt, and cinnamon. Add the cold butter and use a pastry cutter or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
- Make the Dough: In a small bowl, beat the egg with vanilla extract. Pour this into the crumb mixture and stir until combined. Press half of this dough into the bottom of the prepared baking pan.
- Add the Filling: Spread the blueberry pie filling evenly over the crust.
- Top with Remaining Dough: Crumble the remaining dough over the blueberry filling.
- Bake: Bake for 40–45 minutes, or until the top is golden brown.
- Cool and Cut: Let the bars cool completely in the pan before cutting them into squares.
Recipe 3: Blueberry Cheesecake with Canned Blueberry Pie Filling
Ingredients:
- 1 can (21 oz) blueberry pie filling
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ready-made graham cracker crust
- 1/2 cup sour cream (optional, for topping)
Directions:
- Preheat the Oven: Set your oven to 325°F (163°C).
- Prepare the Filling: In a large bowl, beat the cream cheese until smooth. Gradually add the sugar, beating until fluffy. Beat in the eggs one at a time, then add the vanilla extract.
- Assemble the Cheesecake: Pour the cream cheese mixture into the graham cracker crust.
- Bake: Place the cheesecake in the oven and bake for 40–45 minutes, or until the center is set. Let it cool completely.
- Add the Blueberry Topping: Once the cheesecake has cooled, spread the blueberry pie filling evenly over the top.
- Optional Topping: Spread sour cream over the blueberry topping if desired.
- Chill: Refrigerate the cheesecake for at least 4 hours before serving.
Recipe 4: Blueberry Pie Trifle
Ingredients:
- 1 can (21 oz) blueberry pie filling
- 1 package (3.4 oz) instant vanilla pudding mix
- 2 cups cold milk
- 1 package (8 oz) cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 package (16 oz) pound cake, cubed
- 1 tub (8 oz) whipped topping
Directions:
- Prepare the Pudding: In a medium bowl, whisk together the pudding mix and cold milk for 2 minutes. Let it sit for 5 minutes to thicken.
- Make the Cream Cheese Mixture: In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Fold in half of the whipped topping.
- Assemble the Trifle: In a large trifle dish, layer half of the cubed pound cake, half of the cream cheese mixture, half of the blueberry pie filling, and half of the pudding. Repeat the layers.
- Top with Whipped Cream: Spread the remaining whipped topping over the top layer.
- Chill: Refrigerate the trifle for at least 2 hours before serving.
Recipe 5: Blueberry Hand Pies
Ingredients:
- 1 can (21 oz) blueberry pie filling
- 1 package refrigerated pie crusts (2 crusts)
- 1 egg (for egg wash)
- 2 tablespoons coarse sugar (optional, for topping)
Directions:
- Preheat the Oven: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the Pie Crust: Roll out the pie crusts and cut out circles using a 4-inch round cutter.
- Fill the Pies: Place 1–2 tablespoons of blueberry pie filling in the center of each circle. Fold the dough over to form a half-moon shape and press the edges together to seal.
- Apply Egg Wash: Beat the egg and brush it over the top of each hand pie. Sprinkle with coarse sugar if desired.
- Bake: Place the hand pies on the prepared baking sheet and bake for 15–20 minutes, or until golden brown.
- Cool and Serve: Allow the pies to cool slightly before serving.
Serving and Storage Tips
Serving Tips:
- Serve the classic blueberry pie with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
- Blueberry pie bars are perfect for picnics and potlucks; they’re easy to transport and serve.
- Blueberry cheesecake pairs wonderfully with a drizzle of melted white chocolate or a scattering of fresh berries.
- For the trifle, consider layering in a glass dish for an elegant presentation that showcases the beautiful layers.
- Blueberry hand pies are an excellent choice for on-the-go snacks or a quick dessert.
Storage Tips:
- Classic Blueberry Pie: Store at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in the oven before serving.
- Blueberry Pie Bars: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Blueberry Cheesecake: Cover and refrigerate for up to 5 days. Cheesecake also freezes well; just thaw in the refrigerator before serving.
- Blueberry Pie Trifle: Refrigerate the trifle for up to 3 days. The flavors meld together even more as it sits, but avoid keeping it for longer as the cake can become too soggy.
- Blueberry Hand Pies: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Reheat in the oven for a few minutes to restore the flaky texture.
Variations
- Add Fresh Fruit: Enhance the flavor of canned blueberry pie filling by adding fresh or frozen blueberries to the recipes. This works especially well in pies and trifles.
- Citrus Twist: Incorporate lemon or lime zest into the fillings or toppings to brighten the flavors and add a refreshing contrast.
- Spices: Add a pinch of cinnamon, nutmeg, or cardamom to the blueberry pie filling for a warm, spiced flavor.
- Mixed Berry Filling: Mix canned blueberry pie filling with other fruit fillings, like cherry or apple, to create a unique combination.
- Alternative Crusts: Experiment with different types of crusts, such as graham cracker crust for pies or a shortbread crust for bars.
- Gluten-Free Option: Use a gluten-free pie crust or a gluten-free flour blend in any of the recipes to accommodate dietary restrictions.
Frequently Asked Questions (FAQs)
Q1: Can I use homemade blueberry filling instead of canned? A1: Yes, homemade blueberry filling can be used in these recipes. Simply substitute it in place of the canned filling in equal amounts. Ensure your homemade filling has a similar consistency to store-bought canned filling for the best results.
Q2: Can I freeze blueberry pie with canned filling? A2: Absolutely! Blueberry pie freezes well. After baking, let the pie cool completely, then wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight and reheat in the oven before serving.
Q3: What can I do if my blueberry pie filling is too sweet? A3: If the filling is too sweet, add a bit of fresh lemon juice to balance out the sweetness. You can also mix in some unsweetened fresh or frozen blueberries to dilute the sugar content.
Q4: Can I use these recipes with other canned fruit fillings? A4: Yes, these recipes are versatile and can be adapted with different canned fruit fillings such as cherry, apple, or peach. Simply swap the blueberry filling for your preferred flavor.
Q5: How do I prevent my pie crust from becoming soggy? A5: To avoid a soggy crust, consider blind baking the bottom crust before adding the filling. Another tip is to brush the bottom crust with a beaten egg before adding the filling, which helps create a moisture barrier.
Q6: Can I use a store-bought crust for the blueberry pie bars? A6: Yes, a store-bought crust can be used for convenience. Just make sure it’s designed for a 9×13-inch pan, or adjust the size accordingly.
Conclusion
Making delicious blueberry desserts doesn’t have to be complicated or time-consuming. With canned blueberry pie filling, you can whip up a variety of delightful treats in no time. Whether you’re making a classic pie, indulgent cheesecake, or convenient hand pies, these recipes are sure to impress. Enjoy the rich, sweet flavor of blueberries in every bite, and don’t hesitate to experiment with variations to make each dish your own. Happy baking!
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