Delicious pie that is about as close as you can get to fresh. *DO NOT use pie filling*You can use other types of blueberries but oregon is the most common and I got this recipe from their can and it works great.

Ingredients

8 serv.

(10 ounce) cans blueberries (I recommend Oregon Fruit)↗2 cans
tablespoons sugar (more or less to taste)↗6 tablespoons
tablespoons cornstarch↗3 tablespoons
tablespoons lemon juice (optional)↗2 tablespoons
tablespoon butter (optional) or 1 tablespoon margarine (optional)↗1 tablespoon
(9 inch) double crust pie crusts↗1 pie crusts

Step-by-step instructions

1
Preheat oven to 400 degrees Fahrenheit.
2
Drain the berries and reserve the syrup from one can.
3
Stir the syrup in to the combined mixture of the cornstarch and half of the sugar.
4
Cook over medium heat, stirring constantly until thickened (it will thicken quickly).
5
Remove from heat.
6
Gently stir in remaining sugar, blueberries, and lemon juice.
7
Let stand while preparing pastry.
8
Line a 9-inch pie pan with pastry and fill with the filling.
9
Dot with butter or margarine.
10
Adjust top crust on pie, cuttin slits for the steam to escape, and seal; I recommend adding some sugar over the top after sealing.
11
Bake for 30 minutes or until filling is bubbly and crust is brown.

Source: food.com

Original recipe ↗

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