Wednesday, September 28, 2016


I was just craving something  with blueberries. Pie really
sounded so good. But, I wanted it to be easy. Fresh berries
and a can of blueberry pie filling made it very simple. Here's
the recipe.


2 pints fresh blueberries
1 can (21ounces) of blueberry pie filling
1 tablespoon butter
1 egg white slightly beaten
1 ready made pie crust


Preheat oven to 425 degrees.*
In a medium size bowl put pie filling and add blueberries,
   gently combine.
Dice the tablespoon of butter and add half to the filling.
Let pie crust come to room temperature according to
   package directions. Place one crust in bottom of pie
   plate. Brush bottom of crust with egg white.
Pour filling into crust, top with remainder of the butter.
Top with the second pie crust. Pinch the edges of the
   crust and make a few slits in the top crust. 
Brush with egg white and sprinkle with sugar if desired.
Put in refrigerator for about 10 minutes.
Bake @ 425 degrees for 40-45 minutes, until crust is
   golden brown.
Let set up for at least 4-6 hours or overnight.
Refrigerate leftovers.
Delicious with a whipped topping or vanilla ice cream.

*I preheat a baking sheet as well then put a piece
  of parchment paper on top of the sheet, then pie
  and bake.


1 comment: