Description
This easy blueberry pie with canned filling is a quick dessert that's delicious for any occasion!
Ingredients
- Frozen Pie Crust: 2 pack (or try my easy pie crust recipe)
- Canned Blueberry Pie Filling: one 21 oz can
- Lemon Juice: 1 tablespoon
- Cinnamon: 1/4 teaspoon
- Salt: 1/4 teaspoon
- Cornstarch: 1 tablespoon
- Egg: 1
Instructions
- Prepare: Preheat the oven to 350 degrees Fahrenheit.
- Mix: Add the canned blueberry pie filling, lemon juice, cinnamon, salt, and cornstarch to a bowl and mix until fully incorporated.
- Assemble: Pour the filling into one of the pie crusts, flip the other pie crust on top of the pie, and use a fork to seal the edges together (read the instructions on the pie crust package for exact details, as some package instructions differ). Cut slits into the top of the pie and then whisk the egg and lightly brush the pie with it.
- Bake: Bake the pie on the middle rack uncovered for 35-45 minutes until golden and let it rest for a few minutes to thicken before serving.
Notes
Corn starch is a key ingredient for avoiding a runny pie!
Cutting slits in the top of the pie is important because it helps the pie have ventilation so that it fully cooks properly.
Let the pie rest for a few minutes after baking to avoid a runny pie by allowing it to set and thicken properly.
Before adding the top pie shell, you may find it helps to wet the rim of the bottom crust with water. Then, when you add the top pie shell and seal it with a fork, it'll help the two stick together better.
Nutrition facts are for informational purposes only. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary. Please note that this is not medical or nutrition advice. Seek advice from a licensed professional if you need advice. We are not liable for any damages caused by your use of this content.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Dessert, pie
- Method: Bake
- Cuisine: American