Double Blueberry Pie With Pat In The Pan Crust

Kathie Carr

By
@kathiecc

This recipe is from a Mr. Food TV episode from the 1990's. It uses both blueberry pie filling and fresh blueberries, making the filling especially good, and yet easy.


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Rating:
★★★★★ 2 votes
Comments:
Serves:
8
Prep:
15 Min
Cook:
45 Min
Method:
Bake

Ingredients

PAT IN PAN CRUST:

3 c
all purpose flour
1 c
sugar
1 tsp
salt
1 c
cold butter

BLUEBERRY FILLING:

2 can(s)
(21 ounces each) blueberry pie filling
1 pt
fresh blueberries
1/4 tsp
cinnamon

Step-By-Step

1Preheat oven to 425 degrees.

CRUST: In a large bowl combine flour, sugar, and salt. Cut butter into mixture with a pastry cutter until a uniformly crumbly dough is made.

Place half of this mixture in a 10 inch deep dish pie plate that has been sprayed with non-stick baking spray. Using your fingers pat pastry into an evenly thick crust on bottom and sides of pie plate.
2FILLING: Mix pie filling, fresh blueberries, and cinnamon. Pour into pie shell. Sprinkle remaining pastry crumbs evenly over blueberry filling. Bake for 45-50 minutes or until crumbs are golden brown and filling is bubbling.

About this Recipe

Course/Dish: Pies, Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Other Tag: Heirloom