Easy Blueberry Pie Recipe

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You don't have to use fresh blueberries to make a delicious blueberry pie. Using a canned pie filling can create an irresistible pie without all the fuss. Follow this simple recipe for a great tasting blueberry pie.
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Servings:
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Ingredients
  • CRUST:
  • 1 cup butter-flavored shortening
  • 2 cups flour
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • PIE:
  • 1 can blueberry pie filling
  • 2 teaspoons minute tapioca
  • 1/2 teaspoon almond extract
Container: 8 or 9-inch pie plate
Directions
PREP
45 mins
COOK
1 hr
READY IN
1.75 hrs
PIE CRUST:
  • Combine the shortening, flour, and salt in a mixing bowl; use a fork to mix these ingredients together until crumbly.
  • Add the milk and stir it into the mixture. The dough will be a little sticky but you should be able to shape into a ball. Divide into three even pieces.
  • Wrap each in plastic and refrigerate for at least 1/2 hour. The crust can be refrigerated overnight.
  • take one section and roll it out on a floured work surface until it is 1 to 2 inches larger than the pie plate.
  • Line the bottom and sides of the pie plate with rolled out crust. Trim to approximately 1/2 from the edge.
Note: This recipe is enough for about 3 single 9-inch crusts. You will only need two for this recipe. The third can be frozen or try rolling it out, place flat on a cookie sheet and sprinkle generously with cinnamon and sugar. Bake at 350 degrees for 10 to 15 minutes or until browned. Makes great cinnamon crust!

PIE:

  • Pour the pie filling into the bottom crust.
  • Sprinkle the pie filling evenly with the minute tapioca; then drizzle the almond extract on top. Gently swirl through the pie filling to distribute the tapioca and almond extract more evenly.
  • Roll out another section of dough for the top crust.
  • Using your finger, dampen the top edge of the bottom pie crust and then place the top crust evenly over the pie.
  • Trim the top crust to 1 inch from the edge. Fold the edges of the top crust over the edge of the bottom crust and mold it to form an edge around the pie plate.
  • Once an edge has been formed all around the pie plate, crimp the crust edges with any crimping method you prefer.
  • Make slits in the top crust so the steam can escape. Place in a 400 degrees preheated oven. Bake for 45 to 60 minutes or until crust is golden brown.
  • Remove from oven and cool on a wire rack.
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Easy Blueberry Pie Recipe Reviews

easy blueberry pie

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Average of 5.00 out of 5 stars
Rating of 5 out of 5.0 stars
Ratings (1)
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cook2cook User
Rating of 5 out of 5.0 stars
Reviewed By
"I prefer blueberry pie make with canned pie filling rather than fresh blueberries so was glad to find this recipe. I made it yesterday on my day off and it was delicious. Just the way I like it. I even made the cinnamon crust with the leftover crust. That was a nice additional treat! I will definitely use this recipe again."
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