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Best Blueberry Pie | In Jennie's Kitchen

Best Blueberry Pie

Read through the post for notes on what to do if you don't have home-canned blueberry pie filling.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 to 8

Ingredients
  

  • 1 recipe Perfect Pie Crust thawed overnight in the fridge if using a frozen crust (or use one of these pie crust recipes)
  • 1 jar or batch blueberry pie filling, recipe here

Instructions
 

  • Preheat the oven to 425ºF (220ºC).
  • Fit one of the pie crusts into an 8-inch regular (not deep dish) pie plate.
  • Pour the filling into the crust.
  • Top with the remaining pie crust, or cut the crust into strips, and arrange them in a lattice pattern on top. Finish the edges as desired, and use a sharp knife to cut a few air vents if you didn't do a lattice pattern.
  • Bake 15 minutes.
  • Reduce to the temperature to 350ºF (180ºC). Bake 30 to 35 minutes more, until the crust is deep golden, and juices are bubbling from the pie.
  • Let cool completely on a wire rack before cutting, at least three hours.
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